Variety

TONDA DEL MATESE

Sensory profile and fatty acid composition defined by 18 EVOO samples of TONDA DEL MATESE in 17 years and come from 1 region.

Data of variety TONDA DEL MATESE are related to years (in brackets the number of samples in each year): [2008 (1)] [2009 (1)] [2010 (1)] [2011 (1)] [2012 (1)] [2013 (2)] [2014 (1)] [2015 (1)] [2016 (1)] [2017 (1)] [2018 (1)] [2019 (1)] [2020 (1)] [2021 (1)] [2022 (1)] [2023 (1)] [2024 (1)] .

  • From region CAMPANIA (18 samples) in years: [2008 (1 samples)] [2009 (1 samples)] [2010 (1 samples)] [2011 (1 samples)] [2012 (1 samples)] [2013 (2 samples)] [2014 (1 samples)] [2015 (1 samples)] [2016 (1 samples)] [2017 (1 samples)] [2018 (1 samples)] [2019 (1 samples)] [2020 (1 samples)] [2021 (1 samples)] [2022 (1 samples)] [2023 (1 samples)] [2024 (1 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=18)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.290.270.300.01
    Eicosanoic acid (%)0.340.160.530.07
    Heptadecenoic acid (%)0.080.060.120.02
    Heptadecanoic acid (%)0.040.030.070.01
    Linoleic acid (%)7.665.959.431.03
    Linolenic acid (%)0.770.581.020.10
    Oleic acid (%)73.4370.3876.001.68
    Palmitic acid (%)14.4513.0217.291.00
    Palmitoleic acid (%)1.040.641.380.20
    Stearic acid (%)1.821.342.020.22
    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).    		39633251887
    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).    		473120786168

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