SALELLA

Sensory profile and fatty acid composition defined by 10 EVOO samples of SALELLA in 9 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)] [2024 (1)] .

From region CAMPANIA (10 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)] [2024 (1 samples)]

Sensory profile

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] [RAJA] [RAZZOLA] [ROSCIOLA] [ROSCIOLA COLLI ESINI] [ROTONDELLA] [SALELLA] [SALVIANA] [SARGANO DI FERMO] [SBRESA] [TAGGIASCA] [TONDA DI STRONGOLI] [TONDINA (ROGGIANELLA)]

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

Fatty acids composition

Statistical moments of fatty acids composition (n=10)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)	0.29	0.29	0.29	0.00
Eicosanoic acid (%)	0.32	0.23	0.46	0.06
Heptadecenoic acid (%)	0.08	0.05	0.10	0.01
Heptadecanoic acid (%)	0.05	0.02	0.09	0.02
Linoleic acid (%)	12.25	6.14	15.16	3.11
Linolenic acid (%)	0.72	0.50	0.94	0.12
Oleic acid (%)	66.88	61.41	76.54	4.51
Palmitic acid (%)	15.91	13.02	18.50	1.66
Palmitoleic acid (%)	1.59	0.54	3.10	0.63
Stearic acid (%)	1.89	1.52	2.26	0.22
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).	189	189	189	0
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).	464	216	1,197	280

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