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1、BRITISH STANDARD BS ISO 16657:2006 Sensory analysis Apparatus Olive oil tasting glass ICS 67.240; 67.260 ? Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:46:27 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS ISO 16657:2006 This British Standard was published under the authority of the Stand
2、ards Policy and Strategy Committee on 31 July 2006 BSI 2006 ISBN 0 580 49009 2 National foreword This British Standard reproduces verbatim ISO 16657:2006 and implements it as the UK national standard. The UK participation in its preparation was entrusted to Technical Committee AW/12, Sensory analysi
3、s, which has the responsibility to: A list of organizations represented on this committee can be obtained on request to its secretary. Cross-references The British Standards which implement international publications referred to in this document may be found in the BSI Catalogue under the section en
4、titled “International Standards Correspondence Index”, or by using the “Search” facility of the BSI Electronic Catalogue or of British Standards Online. This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its correct application. Complia
5、nce with a British Standard does not of itself confer immunity from legal obligations. aid enquirers to understand the text; present to the responsible international/European committee any enquiries on the interpretation, or proposals for change, and keep UK interests informed; monitor related inter
6、national and European developments and promulgate them in the UK. Summary of pages This document comprises a front cover, an inside front cover, the ISO title page, pages ii and iii, a blank page, pages 1 to 5 and a back cover. The BSI copyright notice displayed in this document indicates when the d
7、ocument was last issued. Amendments issued since publication Amd. No. DateComments Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:46:27 GMT+00:00 2006, Uncontrolled Copy, (c) BSI Reference number ISO 16657:2006(E) INTERNATIONAL STANDARD ISO 16657 First edition 2006-07-15 Sensory analysis
8、Apparatus Olive oil tasting glass Analyse sensorielle Appareillage Verre pour la dgustation de lhuile dolive BS ISO 16657:2006 Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:46:27 GMT+00:00 2006, Uncontrolled Copy, (c) BSI ii Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:46:27
9、 GMT+00:00 2006, Uncontrolled Copy, (c) BSI iii Foreword ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each m
10、ember body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International
11、Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2. The main task of technical committees is to prepare International Standards. Draft International Standards a
12、dopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. Attention is drawn to the possibility that some of the elements of this document may be the subject of p
13、atent rights. ISO shall not be held responsible for identifying any or all such patent rights. ISO 16657 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 12, Sensory analysis. BS ISO 16657:2006 Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:46:27 GMT+00:00 200
14、6, Uncontrolled Copy, (c) BSI blank Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:46:27 GMT+00:00 2006, Uncontrolled Copy, (c) BSI 1 Sensory analysis Apparatus Olive oil tasting glass 1 Scope This International Standard specifies the characteristics of a glass intended for use in the sen
15、sory analysis of the organoleptic attributes of odour, taste and flavour of virgin olive oils, for the classification of such oils. The glass is not intended for the analysis of the colour or texture of olive oils. In addition, it describes an adapted heating unit used to reach and maintain the righ
16、t temperature for this analysis. 2 Description of the glass 2.1 General The optimum characteristics desirable in a piece of apparatus of this kind can be specified as follows: a) maximum steadiness, to prevent the glass from tilting and the oil from being spilled; b) a base that easily fits the inde
17、ntations of the heating unit so that the bottom of the glass is evenly heated; c) a narrow mouth, which helps to concentrate the odours and facilitates their identification; d) made of dark-coloured glass to prevent the taster from perceiving the colour of the oil, thus eliminating any prejudices an
18、d impeding the possible formation of biases or tendencies that might affect the objectivity of the determination. 2.2 Dimensions The glass, shown in Annex A, shall have the following dimensions: Total capacity 130 ml 10 ml Total height 60 mm 1 mm Diameter of mouth 50 mm 1 mm Diameter of glass at its
19、 widest 70 mm 1 mm Base diameter 35 mm 1 mm Thickness of glass on sides 1,5 mm 0,2 mm Thickness of glass base 5 mm 1 mm Each glass shall be equipped with a watch-glass, the diameter of which shall be 10 mm larger than the mouth of the glass. This watch-glass shall be used as a cover to prevent the l
20、oss of aroma and the entry of dust. BS ISO 16657:2006 Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:46:27 GMT+00:00 2006, Uncontrolled Copy, (c) BSI 2 2.3 Manufacturing characteristics The glass shall be made of resistant glass. It shall be dark coloured so that the colour of its content
21、s cannot be discerned, and shall be free from scratches or bubbles. The rim shall be even, smooth and flanged. The glass shall be annealed so that it withstands the temperature changes it has to undergo in the tests. 2.4 Instructions for use The glasses shall be cleaned using unperfumed soap or dete
22、rgent and shall then be rinsed repeatedly until the cleaning agent has been totally eliminated. The final rinse shall be with distilled water, after which the glasses shall be left to drain and then dried in a desiccation stove. Neither concentrated acids nor chromic acid mixtures shall be used. The
23、 glasses shall be kept in the stove until required for use, or shall be kept in a cupboard in which they shall be protected from contamination by any extraneous odours. 3 Device for heating samples The samples shall be sensorially examined at a set temperature which, in the case of virgin olive oils
24、, shall be between 28 C and 30 C. For this purpose, a heating device (see Annex B for an example) shall be installed in each booth within the tasters reach. BS ISO 16657:2006 Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:46:27 GMT+00:00 2006, Uncontrolled Copy, (c) BSI 3 Annex A (normati
25、ve) Dimensions of tasting glass for olive oil Dimensions in millimetres BS ISO 16657:2006 Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:46:27 GMT+00:00 2006, Uncontrolled Copy, (c) BSI 4 Annex B (informative) Example of device for heating samples Dimensions in millimetres Key 1 thermosta
26、t 2 heating coil 3 aluminium block 4 water bath BS ISO 16657:2006 Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:46:27 GMT+00:00 2006, Uncontrolled Copy, (c) BSI 5 Bibliography 1 Conseil Olicole International/T.20/Doc. No. 15/Rev. 1, Organoleptic assessment of virgin olive oil, 20 Novembe
27、r 1996 2 Conseil Olicole International/T.20/Doc. No. 5, Sensory analysis of olive oil Standard Glass for oil tasting, 18 June 1987 BS ISO 16657:2006 Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:46:27 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS ISO 16657:2006 BSI 389 Chiswick High Road
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