Variety

SEMIDANA

Sensory profile and fatty acid composition defined by 41 EVOO samples of SEMIDANA in 15 years and come from 1 region.

Data of variety SEMIDANA are related to years (in brackets the number of samples in each year): [2007 (1)] [2008 (2)] [2009 (1)] [2011 (1)] [2012 (1)] [2013 (1)] [2014 (1)] [2017 (1)] [2018 (1)] [2019 (2)] [2020 (4)] [2021 (7)] [2022 (5)] [2023 (7)] [2024 (6)] .

  • From region SARDEGNA (41 samples) in years: [2007 (1 samples)] [2008 (2 samples)] [2009 (1 samples)] [2011 (1 samples)] [2012 (1 samples)] [2013 (1 samples)] [2014 (1 samples)] [2017 (1 samples)] [2018 (1 samples)] [2019 (2 samples)] [2020 (4 samples)] [2021 (7 samples)] [2022 (5 samples)] [2023 (7 samples)] [2024 (6 samples)]
  • Sensory profile

    Sensory profile of

    Sensory profile description
    Oils characterized by medium/high olive fruity intensity, with scent of grass, artichoke, fresh almond and tomato; pungency and bitter taste of medium intensity.

    Belong to this typology: [BELLA DI CERIGNOLA] [BIANCOLILLA] [BOSANA] [CAROLEA] [CERASUOLA] [CORONCINA] [CUCCO] [LANTESCA] [MAJATICA DI FERRANDINA] [MAURINO] [NOCELLARA MESSINESE] [OLIVASTRA SEGGIANESE] [ORBETANA] [OTTOBRATICA] [PERANZANA] [PREMPESA] [RUSTICA] [SEMIDANA] [TERMITE DI BITETTO] [TOCCOLANA] [TONDA DEL MATESE] [VERDELLO]

    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=41)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.250.180.310.02
    Eicosanoic acid (%)0.430.340.620.06
    Heptadecenoic acid (%)0.260.050.380.08
    Heptadecanoic acid (%)0.150.040.280.05
    Linoleic acid (%)10.717.4414.681.48
    Linolenic acid (%)0.780.571.020.10
    Oleic acid (%)68.8064.2576.052.42
    Palmitic acid (%)14.9712.7616.891.02
    Palmitoleic acid (%)1.100.681.420.18
    Stearic acid (%)2.390.223.120.53
    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).
    37423149774
    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).
    494184853196

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