1、 g49g50g3g38g50g51g60g44g49g42g3g58g44g55g43g50g56g55g3g37g54g44g3g51g40g53g48g44g54g54g44g50g49g3g40g59g38g40g51g55g3g36g54g3g51g40g53g48g44g55g55g40g39g3g37g60g3g38g50g51g60g53g44g42g43g55g3g47g36g58ICS 67.240; 67.260Sensory analysis Apparatus Olive oil tasting glassBRITISH STANDARDBS ISO 16657:20
2、06BS ISO 16657:2006This British Standard was published under the authority of the Standards Policy and Strategy Committee on 31 July 2006 BSI 2006ISBN 0 580 49009 2Cross-referencesThe British Standards which implement international publications referred to in this document may be found in the BSI Ca
3、talogue under the section entitled “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 c
4、orrect application. Compliance with a British Standard does not of itself confer immunity from legal obligations.Summary of pagesThis 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 di
5、splayed in this document indicates when the document was last issued.Amendments issued since publicationAmd. No. Date CommentsA list of organizations represented on this committee can be obtained on request to its secretary. present to the responsible international/European committee any enquiries o
6、n the interpretation, or proposals for change, and keep UK interests informed; monitor related international and European developments and promulgate them in the UK.National forewordThis British Standard reproduces verbatim ISO 16657:2006 and implements it as the UK national standard. The UK partici
7、pation in its preparation was entrusted to Technical Committee AW/12, Sensory analysis, which has the responsibility to: aid enquirers to understand the text;Reference numberISO 16657:2006(E)INTERNATIONAL STANDARD ISO16657First edition2006-07-15Sensory analysis Apparatus Olive oil tasting glass Anal
8、yse sensorielle Appareillage Verre pour la dgustation de lhuile dolive BS ISO 16657:2006ii iiiForeword 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 carrie
9、d out through ISO technical committees. Each member 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. IS
10、O collaborates closely with the International 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 Internatio
11、nal Standards. Draft International Standards adopted 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 ele
12、ments of this document may be the subject of patent 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 16657:2006blank1Sensory analysis Apparatus
13、 Olive oil tasting glass 1 Scope This International Standard specifies the characteristics of a glass intended for use in the sensory 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 analy
14、sis of the colour or texture of olive oils. In addition, it describes an adapted heating unit used to reach and maintain the right 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 foll
15、ows: a) maximum steadiness, to prevent the glass from tilting and the oil from being spilled; b) a base that easily fits the indentations 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 identificatio
16、n; d) made of dark-coloured glass to prevent the taster from perceiving the colour of the oil, thus eliminating any prejudices and 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 th
17、e 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 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, th
18、e 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 loss of aroma and the entry of dust. BS ISO 16657:20062 2.3 Manufacturing characteristics The glass shall be made of resistant glass. It shall be dark coloured so that the
19、colour of its contents 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 un
20、perfumed soap or detergent 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 mixtur
21、es shall be used. The 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
22、 of virgin olive oils, 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 16657:20063Annex A (normative) Dimensions of tasting glass for olive oil Dimensions in millimetres BS ISO 16657:200
23、64 Annex B (informative) Example of device for heating samples Dimensions in millimetres Key 1 thermostat 2 heating coil 3 aluminium block 4 water bath BS ISO 16657:20065Bibliography 1 Conseil Olicole International/T.20/Doc. No. 15/Rev. 1, Organoleptic assessment of virgin olive oil, 20 November 199
24、6 2 Conseil Olicole International/T.20/Doc. No. 5, Sensory analysis of olive oil Standard Glass for oil tasting, 18 June 1987 BS ISO 16657:2006BS ISO BSI389 Chiswick High RoadLondonW4 4AL16657:2006BSI British Standards InstitutionBSI is the independent national body responsible for preparing British
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