About
Frantoio and Leccino cultivars are the principal raw material for Italian olive oils from Tuscany. Frantoio is fruity, with a stronger aftertaste than Leccino.
Aroma profile
Derived from flavor compounds · verified measured labels + AI-predicted descriptors
0
fat
wax
lard
oily
waxy
fatty
fried
Taste profile
Derived from this ingredient's compounds · measured taste classes (FART / ChemTastes)
bittersoursweetumami
Flavor compounds
3 compounds identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
Molecular affinity
Pairs well with — ingredients that share aroma compounds