SAN FELICE

Sensory profile and fatty acid composition defined by 16 EVOO samples of SAN FELICE in 13 years and come from 1 region.

Data of variety SAN FELICE are related to years (in brackets the number of samples in each year): [2006 (1)] [2007 (2)] [2008 (2)] [2011 (1)] [2012 (1)] [2013 (2)] [2014 (1)] [2016 (1)] [2018 (1)] [2019 (1)] [2020 (1)] [2021 (1)] [2022 (1)] .

From region UMBRIA (16 samples) in years: [2006 (1 samples)] [2007 (2 samples)] [2008 (2 samples)] [2011 (1 samples)] [2012 (1 samples)] [2013 (2 samples)] [2014 (1 samples)] [2016 (1 samples)] [2018 (1 samples)] [2019 (1 samples)] [2020 (1 samples)] [2021 (1 samples)] [2022 (1 samples)]

Sensory profile

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

Belong to this typology: [ARANCINO] [CASALIVA] [CORATINA] [CORREGGIOLO] [CROGNALEGNA] [FRANTOIO] [MINUTA DI CHIUSI] [OGLIAROLA BARESE] [OGLIAROLA DEL BRADANO] [OGLIAROLA GARGANICA] [OLIVA NERA DI COLLETORTO] [OLIVASTRO DI BUCCHIANICO] [PENDOLINO] [PIANTONE DI FALERONE] [PROVENZALE] [RAGGIOLA] [RAGGIOLO] [RAZZO] [SAN FELICE] [SARGANO DI SAN BENEDETTO] [TORTIGLIONE]

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

Fatty acids composition

Statistical moments of fatty acids composition (n=16)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)	0.23	0.22	0.24	0.01
Eicosanoic acid (%)	0.43	0.29	0.52	0.06
Heptadecenoic acid (%)	0.08	0.05	0.16	0.03
Heptadecanoic acid (%)	0.05	0.03	0.08	0.01
Linoleic acid (%)	7.78	6.64	10.00	0.85
Linolenic acid (%)	0.64	0.55	0.80	0.08
Oleic acid (%)	74.05	71.22	78.06	2.11
Palmitic acid (%)	13.21	11.01	15.11	1.09
Palmitoleic acid (%)	0.82	0.63	1.05	0.10
Stearic acid (%)	2.60	1.37	3.55	0.54
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).	441	441	441	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).	709	341	1,007	216

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