SARGANO DI SAN BENEDETTO
Sensory profile and fatty acid composition defined by 4 EVOO samples of SARGANO DI SAN BENEDETTO in 4 years and come from 1 region.
Data of variety SARGANO DI SAN BENEDETTO are related to years (in brackets the number of samples in each year): [2016 (1)] [2021 (1)] [2022 (1)] [2023 (1)] .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=4)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | 0.27 | 0.26 | 0.28 | 0.01 |
Eicosanoic acid (%) | 0.37 | 0.34 | 0.42 | 0.03 |
Heptadecenoic acid (%) | 0.22 | 0.17 | 0.28 | 0.04 |
Heptadecanoic acid (%) | 0.12 | 0.08 | 0.14 | 0.02 |
Linoleic acid (%) | 7.93 | 7.16 | 8.79 | 0.58 |
Linolenic acid (%) | 0.75 | 0.70 | 0.78 | 0.03 |
Oleic acid (%) | 73.78 | 72.33 | 76.63 | 1.71 |
Palmitic acid (%) | 13.32 | 11.63 | 14.41 | 1.03 |
Palmitoleic acid (%) | 0.94 | 0.75 | 1.10 | 0.16 |
Stearic acid (%) | 2.13 | 1.92 | 2.42 | 0.20 |
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). | 564 | 540 | 588 | 24 |
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). | 632 | 616 | 649 | 16 |