VERDELLO
Sensory profile and fatty acid composition defined by 9 EVOO samples of VERDELLO in 6 years and come from 1 region.
Data of variety VERDELLO are related to years (in brackets the number of samples in each year): [2013 (2)] [2014 (1)] [2015 (2)] [2016 (2)] [2018 (1)] [2020 (1)] .Sensory profile
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%)
Fatty acids composition
Statistical moments of fatty acids composition (n=9)
Mean | Min | Max | Standarddeviation | |
Eicosenoic acid (%) | 0.28 | 0.28 | 0.28 | 0.00 |
Eicosanoic acid (%) | 0.34 | 0.28 | 0.41 | 0.04 |
Heptadecenoic acid (%) | 0.14 | 0.08 | 0.21 | 0.04 |
Heptadecanoic acid (%) | 0.08 | 0.04 | 0.13 | 0.03 |
Linoleic acid (%) | 10.42 | 8.94 | 12.33 | 1.26 |
Linolenic acid (%) | 0.71 | 0.60 | 0.87 | 0.08 |
Oleic acid (%) | 70.34 | 67.49 | 73.60 | 1.91 |
Palmitic acid (%) | 14.57 | 13.56 | 15.60 | 0.66 |
Palmitoleic acid (%) | 1.09 | 0.90 | 1.40 | 0.15 |
Stearic acid (%) | 1.91 | 0.84 | 2.62 | 0.51 |
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). | 399 | 189 | 734 | 179 |