Variety

TONDA DI STRONGOLI

Sensory profile and fatty acid composition defined by 4 EVOO samples of TONDA DI STRONGOLI in 3 years and come from 1 region.

Data of variety TONDA DI STRONGOLI are related to years (in brackets the number of samples in each year): [2006 (1)] [2007 (2)] [2013 (1)] .

  • From region CALABRIA (4 samples) in years: [2006 (1 samples)] [2007 (2 samples)] [2013 (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=4)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)
    Eicosanoic acid (%)0.410.360.450.03
    Heptadecenoic acid (%)0.180.070.270.07
    Heptadecanoic acid (%)0.090.050.130.03
    Linoleic acid (%)9.337.1210.191.28
    Linolenic acid (%)0.730.590.860.10
    Oleic acid (%)71.3569.7073.241.26
    Palmitic acid (%)14.0612.7514.880.88
    Palmitoleic acid (%)1.030.621.210.24
    Stearic acid (%)2.572.113.630.63
    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).
    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).    		441206573140

    — Back to the varieties —