Variety

SALELLA

Sensory profile and fatty acid composition defined by 9 EVOO samples of SALELLA in 8 years and come from 1 region.

Data of variety SALELLA are related to years (in brackets the number of samples in each year): [2006 (1)] [2008 (1)] [2010 (2)] [2011 (1)] [2012 (1)] [2016 (1)] [2018 (1)] [2019 (1)] .

  • From region CAMPANIA (9 samples) in years: [2006 (1 samples)] [2008 (1 samples)] [2010 (2 samples)] [2011 (1 samples)] [2012 (1 samples)] [2016 (1 samples)] [2018 (1 samples)] [2019 (1 samples)]
  • Sensory profile

    Sensory profile of

    Sensory profile description
    Oils characterized by medium olive fruity intensity, with prevalent almond scent and light notes of grass/leaf and artichoke; pungent and bitter taste of medium-light intensity.

    Belong to this typology: [CANINESE] [CARBONCELLA] [CARPELLESE] [CASTELNOVINA] [CIMA DI BITONTO] [CIMA DI MELFI] [CORNETTA] [DOLCE AGOGIA] [DOLCE DI ROSSANO] [DRITTA] [GENTILE DI CHIETI] [GENTILE DI LARINO] [LEA] [LECCINO] [LIMONCELLA] [NEBBIO] [NOCIARA] [OGLIAROLA] [OLIVOTTO] [PAESANA BIANCA] [PIANTONE DI MOGLIANO] [QUERCETANO] [RAGGIA] [RAIO] [RAZZOLA] [ROSCIOLA] [ROSCIOLA COLLI ESINI] [ROTONDELLA] [SALELLA] [SARGANO DI FERMO] [SBRESA] [TAGGIASCA] [TONDA DI STRONGOLI] [TONDINA (ROGGIANELLA)]

    Sensory profile and confidence limit of the mean (95%)

    Sensory profile of  and CLM of the mean

    Fatty acids composition

    Fatty acids composition of cultivar

    Statistical moments of fatty acids composition (n=9)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)
    Eicosanoic acid (%)0.320.230.460.07
    Heptadecenoic acid (%)0.080.060.100.01
    Heptadecanoic acid (%)0.050.020.090.02
    Linoleic acid (%)12.006.1415.163.18
    Linolenic acid (%)0.710.500.940.12
    Oleic acid (%)67.1961.4176.544.65
    Palmitic acid (%)15.8513.0218.501.74
    Palmitoleic acid (%)1.610.543.100.67
    Stearic acid (%)1.901.522.260.23
    Total phenols (mg/kg)
    The total phenolic content was determined using the spectrophotometric Folin–Ciocalteu method. Data were expressed as mg of caffeic acid equivalent per kg of EVOO (from 2022).
    Total phenols (mg/kg)
    The total phenolic content was determined using the spectrophotometric Folin–Ciocalteu method. Data were expressed as mg of gallic acid equivalent per kg of EVOO (until 2021).
    4642161,197280

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