TONDA DI CAGLIARI

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

Data of variety TONDA DI CAGLIARI are related to years (in brackets the number of samples in each year): [2009 (1)] [2011 (1)] [2023 (1)] [2025 (1)] .

From region SARDEGNA (4 samples) in years: [2009 (1 samples)] [2011 (1 samples)] [2023 (1 samples)] [2025 (1 samples)]

Sensory profile

Sensory profile description
Oils characterized by medium/high olive fruity with grassy notes, tomato scent and light flavour of fresh almond and artichoke; pungency and bitter taste of medium intensity.

Belong to this typology: [ASCOLANA TENERA] [BORGIONA] [FARASANA] [GENTILE DELL AQUILA] [GENTILE DI MAFALDA] [GHIACCIOLO] [GIARRAFFA] [GRIGNANO] [GROSSA DI CASSANO] [ITRANA] [NERA DI OLIENA] [NERA DI VILLACIDRO] [NOCELLARA DEL BELICE] [NOCELLARA ETNEA] [NOCELLARA MESSINESE] [ORFANA] [ORTICE] [RAVECE] [RUSTICA] [SPERONE DI GALLO] [TONDA DI CAGLIARI] [TONDA IBLEA]

Sensory profile and confidence limit of the mean (95%)

Fatty acids composition

Statistical moments of fatty acids composition (n=4)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)	0.25	0.23	0.27	0.02
Eicosanoic acid (%)	0.38	0.34	0.41	0.03
Heptadecenoic acid (%)	0.32	0.29	0.36	0.03
Heptadecanoic acid (%)	0.16	0.13	0.17	0.01
Linoleic acid (%)	13.74	13.16	14.43	0.52
Linolenic acid (%)	0.78	0.66	0.93	0.11
Oleic acid (%)	64.40	63.07	66.00	1.06
Palmitic acid (%)	16.58	14.96	17.31	0.96
Palmitoleic acid (%)	1.37	0.94	1.54	0.25
Stearic acid (%)	1.98	1.56	2.18	0.25
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).	346	321	370	24
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).	416	258	574	158

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