TERMITE DI BITETTO
Sensory profile and fatty acid composition defined by 6 EVOO samples of TERMITE DI BITETTO in 6 years and come from 1 region.
Data of variety TERMITE DI BITETTO are related to years (in brackets the number of samples in each year): [2016 (1)] [2017 (1)] [2018 (1)] [2020 (1)] [2022 (1)] [2024 (1)] .Sensory profile
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%)
Fatty acids composition
Statistical moments of fatty acids composition (n=6)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | 0.30 | 0.28 | 0.33 | 0.02 |
Eicosanoic acid (%) | 0.34 | 0.27 | 0.39 | 0.05 |
Heptadecenoic acid (%) | 0.10 | 0.08 | 0.11 | 0.01 |
Heptadecanoic acid (%) | 0.05 | 0.04 | 0.06 | 0.01 |
Linoleic acid (%) | 7.29 | 6.84 | 7.73 | 0.34 |
Linolenic acid (%) | 0.73 | 0.62 | 0.79 | 0.06 |
Oleic acid (%) | 72.31 | 71.52 | 73.52 | 0.68 |
Palmitic acid (%) | 14.81 | 13.98 | 15.60 | 0.53 |
Palmitoleic acid (%) | 1.91 | 1.41 | 2.16 | 0.24 |
Stearic acid (%) | 2.04 | 1.75 | 2.31 | 0.17 |
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). | 242 | 214 | 271 | 28 |
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). | 478 | 321 | 696 | 159 |