TOCCOLANA
Sensory profile and fatty acid composition defined by 5 EVOO samples of TOCCOLANA in 5 years and come from 1 region.
Data of variety TOCCOLANA are related to years (in brackets the number of samples in each year): [2006 (1)] [2020 (1)] [2022 (1)] [2023 (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=5)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | 0.28 | 0.26 | 0.29 | 0.02 |
Eicosanoic acid (%) | 0.35 | 0.25 | 0.40 | 0.05 |
Heptadecenoic acid (%) | 0.11 | 0.06 | 0.14 | 0.03 |
Heptadecanoic acid (%) | 0.06 | 0.04 | 0.07 | 0.01 |
Linoleic acid (%) | 9.41 | 8.55 | 10.59 | 0.80 |
Linolenic acid (%) | 0.60 | 0.51 | 0.68 | 0.06 |
Oleic acid (%) | 72.07 | 68.19 | 76.74 | 2.79 |
Palmitic acid (%) | 13.72 | 10.80 | 15.95 | 1.68 |
Palmitoleic acid (%) | 1.07 | 0.78 | 1.56 | 0.27 |
Stearic acid (%) | 2.20 | 1.93 | 2.39 | 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). | 412 | 358 | 473 | 47 |
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). | 744 | 685 | 802 | 58 |