Variety

TAGGIASCA

Sensory profile and fatty acid composition defined by 11 EVOO samples of TAGGIASCA in 9 years and come from 1 region.

Data of variety TAGGIASCA are related to years (in brackets the number of samples in each year): [2007 (2)] [2008 (1)] [2009 (1)] [2010 (1)] [2012 (1)] [2013 (1)] [2014 (2)] [2019 (1)] [2023 (1)] .

  • From region LIGURIA (11 samples) in years: [2007 (2 samples)] [2008 (1 samples)] [2009 (1 samples)] [2010 (1 samples)] [2012 (1 samples)] [2013 (1 samples)] [2014 (2 samples)] [2019 (1 samples)] [2023 (1 samples)]

    • Sensory profile

    Sensory profile of

    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%)

    Sensory profile of and CLM of the mean

    Fatty acids composition

    Fatty acids composition of cultivar

    Statistical moments of fatty acids composition (n=11)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.330.330.330.00
    Eicosanoic acid (%)0.370.290.550.07
    Heptadecenoic acid (%)0.100.060.250.05
    Heptadecanoic acid (%)0.050.020.150.03
    Linoleic acid (%)7.756.0914.622.28
    Linolenic acid (%)0.670.530.850.09
    Oleic acid (%)75.2362.4079.524.52
    Palmitic acid (%)12.7010.5816.911.82
    Palmitoleic acid (%)0.900.551.630.31
    Stearic acid (%)1.901.202.360.33
    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).    		3813813810
    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).    		369194550102

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