SPERONE DI GALLO
Sensory profile and fatty acid composition defined by 6 EVOO samples of SPERONE DI GALLO in 5 years and come from 2 region.
Data of variety SPERONE DI GALLO are related to years (in brackets the number of samples in each year): [2010 (1)] [2011 (1)] [2012 (1)] [2020 (1)] [2022 (2)] .Sensory profile
Sensory profile description Oils characterized by medium/high olive fruity with grassy notes, tomato scent and light flavour of fresh almond and artichoke; pungency and bitter taste of medium intensity.
Belong to this typology: [ASCOLANA TENERA] [BORGIONA] [FARASANA] [GENTILE DELL AQUILA] [GENTILE DI MAFALDA] [GHIACCIOLO] [GIARRAFFA] [GRIGNANO] [GROSSA DI CASSANO] [ITRANA] [NERA DI OLIENA] [NERA DI VILLACIDRO] [NOCELLARA DEL BELICE] [NOCELLARA ETNEA] [ORFANA] [ORTICE] [RAVECE] [SPERONE DI GALLO] [TONDA IBLEA]
Sensory profile and confidence limit of the mean (95%)
Fatty acids composition
Statistical moments of fatty acids composition (n=6)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | 0.25 | 0.20 | 0.32 | 0.05 |
Eicosanoic acid (%) | 0.41 | 0.29 | 0.51 | 0.08 |
Heptadecenoic acid (%) | 0.08 | 0.05 | 0.15 | 0.04 |
Heptadecanoic acid (%) | 0.06 | 0.03 | 0.09 | 0.02 |
Linoleic acid (%) | 8.95 | 6.22 | 10.44 | 1.47 |
Linolenic acid (%) | 0.77 | 0.64 | 0.86 | 0.06 |
Oleic acid (%) | 71.13 | 69.18 | 76.05 | 2.69 |
Palmitic acid (%) | 14.29 | 12.90 | 15.82 | 1.09 |
Palmitoleic acid (%) | 0.94 | 0.85 | 1.18 | 0.12 |
Stearic acid (%) | 3.07 | 1.79 | 3.88 | 0.74 |
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). | 380 | 330 | 430 | 50 |
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). | 518 | 402 | 722 | 131 |