TONDINA (ROGGIANELLA)

Sensory profile and fatty acid composition defined by 7 EVOO samples of TONDINA (ROGGIANELLA) in 7 years and come from 2 region.

Data of variety TONDINA (ROGGIANELLA) are related to years (in brackets the number of samples in each year): [2006 (1)] [2007 (1)] [2011 (1)] [2015 (1)] [2016 (1)] [2017 (1)] [2019 (1)] .

From region CALABRIA (6 samples) in years: [2006 (1 samples)] [2007 (1 samples)] [2011 (1 samples)] [2015 (1 samples)] [2016 (1 samples)] [2017 (1 samples)]

From region CAMPANIA (1 samples) in years: [2019 (1 samples)]

Sensory profile

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%)

Fatty acids composition

Statistical moments of fatty acids composition (n=7)

	Mean	Min	Max	Standard deviation
Eicosenoic acid (%)
Eicosanoic acid (%)	0.32	0.29	0.37	0.03
Heptadecenoic acid (%)	0.23	0.08	0.31	0.09
Heptadecanoic acid (%)	0.10	0.04	0.14	0.03
Linoleic acid (%)	4.90	3.30	6.46	1.21
Linolenic acid (%)	0.70	0.53	0.87	0.10
Oleic acid (%)	76.54	74.35	78.73	1.40
Palmitic acid (%)	13.67	11.30	14.83	1.21
Palmitoleic acid (%)	1.28	0.47	1.73	0.40
Stearic acid (%)	1.93	1.56	2.70	0.35
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).	464	154	655	161

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