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GB/T 39991-2021: Sensory analysis - Service condition for the olive oil tasting glass
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| GB/T 39991-2021 | English | 129 |
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Sensory analysis - Service condition for the olive oil tasting glass
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GB/T 39991-2021
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Basic data | Standard ID | GB/T 39991-2021 (GB/T39991-2021) | | Description (Translated English) | Sensory analysis - Service condition for the olive oil tasting glass | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | B04 | | Word Count Estimation | 7,766 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 39991-2021: Sensory analysis - Service condition for the olive oil tasting glass---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Sensory analysis-Service condition for the olive oil tasting glass
ICS 67.240
CCSB04
National Standards of People's Republic of China
Sensory analysis requirements for the use of olive oil tasting cups
(ISO 16657.2006, Sensoryanalysis-Apparatus-
Released on 2021-04-30
2021-11-01 implementation
State Administration of Market Supervision and Administration
Issued by the National Standardization Management Committee
Table of contents
Foreword Ⅲ
1 Scope 1
2 Normative references 1
3 Terms and definitions 1
4 Requirements for use 1
4.1 General requirements 1
4.2 Size requirements 1
4.3 Appearance requirements 2
4.4 Cleaning requirements 2
4.5 Marking requirements 2
4.6 Feature requirements 2
4.7 Other requirements 2
Appendix A (Normative) Size and Design Drawing of Olive Oil Evaluation Cup 3
Appendix B (Informative) Illustration 4 of Auxiliary Heating Constant Temperature Device
Foreword
This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1.Structure and Drafting Rules of Standardization Documents"
Drafting.
This document is prepared by using the redrafting method with reference to ISO 16657.2006 "Sensory Analysis Apparatus Olive Oil Tasting Cup", and
The degree of consistency of ISO 16657.2006 is non-equivalent.
Please note that some of the contents of this document may involve patents. The issuing agency of this document is not responsible for identifying patents.
This document was proposed and managed by the National Sensory Analysis Standardization Technical Committee (SAC/TC566).
This document was drafted by. China National Institute of Standardization, Beijing Technology and Business University, Qinhuangdao City Quality and Technical Supervision and Inspection Institute, China Agricultural University
School, Zhejiang Gongshang University, Shandong Luhua Group Co., Ltd., Shenzhen Lean Oil Technology Co., Ltd., Hubei Runbang Agricultural Technology Co., Ltd.
The main drafters of this document. Wang Houyin, Spolin, Zhong Kui, Zhan Jicheng, Liu Ye, Liu Ruiping, Tian Shiyi, Sun Dongwei, Yuan Xianghua, Yi Jun,
Liu Longyun, Zhang Lulu.
Sensory analysis requirements for the use of olive oil tasting cups
1 Scope
This document specifies the general requirements, size requirements, appearance requirements, cleanliness requirements, and markings for the evaluation cup used in the sensory evaluation of olive oil.
Requirements, characteristic requirements, and other requirements.
This document is suitable for the sensory evaluation of olive oil smell, taste and flavor. Other edible vegetable oil sensory evaluation products can also refer to the evaluation cup
use.
This document is not applicable to the analysis of the color or texture of olive oil.
2 Normative references
The contents of the following documents constitute the indispensable clauses of this document through normative references in the text. Among them, dated quotations
Only the version corresponding to that date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to
This document.
GB/T 9987 Terminology for Glass Bottle and Jar Manufacturing
GB/T 10221 Sensory Analysis Terms
3 Terms and definitions
The following terms and definitions defined in GB/T 9987 and GB/T 10221 apply to this document.
3.1
Olive oil tasting glass
Special utensils used to evaluate the organoleptic properties of olive oil products.
4 Requirements for use
4.1 General requirements
4.1.1 The olive oil appraisal cup should have the greatest stability to prevent the appraisal cup from tilting and oil spilling.
4.1.2 The olive oil evaluation cup should have a bottom that can be easily inserted into the groove of the heating unit, so that the bottom is evenly heated; the cup should be smaller than the cup body, so
Conducive to enrichment of odors, easy to identify, as shown in Figure A.1.
4.1.3 The olive oil appraisal cup should be made of dark glass, which can hide the color of olive oil.
4.2 Size requirements
The size of the olive oil appraisal cup should meet the requirements of Table 1, and the design drawing should be as shown in Figure A.1.
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