Variety

TORTIGLIONE

Sensory profile and fatty acid composition defined by 6 EVOO samples of TORTIGLIONE in 6 years and come from 1 region.

Data of variety TORTIGLIONE are related to years (in brackets the number of samples in each year): [2006 (1)] [2011 (1)] [2013 (1)] [2018 (1)] [2019 (1)] [2021 (1)] .

  • From region ABRUZZO (6 samples) in years: [2006 (1 samples)] [2011 (1 samples)] [2013 (1 samples)] [2018 (1 samples)] [2019 (1 samples)] [2021 (1 samples)]

    • Sensory profile

    Sensory profile of

    Sensory profile description
    Oils characterized by medium/high olive fruity intensity, with prevalent almond scent and light notes of grass/leaf and artichoke; pungent and bitter taste of medium/high intensity.

    Belong to this typology: [ARANCINO] [CASALIVA] [CORATINA] [CORREGGIOLO] [CROGNALEGNA] [FRANTOIO] [MINUTA DI CHIUSI] [OGLIAROLA BARESE] [OGLIAROLA DEL BRADANO] [OGLIAROLA GARGANICA] [OLIVA NERA DI COLLETORTO] [OLIVASTRO DI BUCCHIANICO] [PENDOLINO] [PIANTONE DI FALERONE] [PROVENZALE] [RAGGIOLA] [RAGGIOLO] [RAZZO] [SAN FELICE] [SARGANO DI SAN BENEDETTO] [TORTIGLIONE]

    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=6)

    MeanMinMaxStandard
    deviation
    Eicosenoic acid (%)0.260.260.260.00
    Eicosanoic acid (%)0.340.250.430.08
    Heptadecenoic acid (%)0.080.050.100.02
    Heptadecanoic acid (%)0.140.030.640.22
    Linoleic acid (%)7.096.097.970.56
    Linolenic acid (%)0.710.660.790.05
    Oleic acid (%)73.8570.7777.432.01
    Palmitic acid (%)14.4711.1817.191.80
    Palmitoleic acid (%)1.020.721.320.22
    Stearic acid (%)2.081.662.550.28
    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).    		675522850111

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