GB/T 39991-2021. Sensory analysis-Service condition for the olive oil tasting glass.
1 Scope
GB/T 39991 specifies the general requirements, size requirements, appearance requirements, cleaning requirements, marking requirements, characteristics requirements and other requirements for the use of tasting glasses when conducting sensory evaluation of olive oil.
GB/T 39991 is applicable to the sensory evaluation of olive oil odor, taste and flavor. Other edible vegetable oil sensory evaluation tasting glasses can also be used for reference.
GB/T 39991 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 essential provisions of this document through normative references in this text. Among them, for dated references, only the version corresponding to that date applies to this document; for undated references, the latest version (including all amendments) applies to this document.
GB/T 9987 Glass Bottle Manufacturing Terminology
GB/T 10221 Sensory Analysis Terminology
3 Terms and Definitions
The terms and definitions defined in GB/T 9987 and GB/T 10221 and the following terms and definitions apply to this document.
3.1
Olive Oil Tasting Glass
Specialized vessel used to evaluate the sensory characteristics of olive oil products.
4 Requirements for Use
4.1 General Requirements
4.1.1 The olive oil tasting glass should have maximum stability to prevent the tasting glass from tilting and oil spilling.
4.1.2 The olive oil tasting glass should have a bottom that can be easily embedded in the groove of the heating unit so that the bottom is heated evenly; the mouth of the cup should be smaller than the cup body to facilitate the enrichment of odor and easy identification, as shown in Figure A.1.
4.1.3 Olive oil tasting cups should be made of dark glass to conceal the color of olive oil.
This document specifies the general requirements, size requirements, appearance requirements, cleaning requirements, labeling requirements, characteristics requirements and other requirements for the use of tasting cups in the sensory evaluation of olive oil. This document is applicable to the sensory evaluation of olive oil smell, taste and flavor. Other edible vegetable oil sensory evaluation cups can also be used for reference. This document is not applicable to the analysis of olive oil color or texture.

ICS67.240
CCS B 04
National Standard of the People's Republic of China
GB/T39991—2021
Sensory analysis
Olive oil tasting glass usage requirements
Sensory analysis-Service condition for the olive oil tasting glass (IS016657:2006, Sensory analysis—Apparatus-Olive oil tasting glass, NEQ) 2021-04-30 release
State Administration for Market Regulation
National Standardization Administration
2021-11-01 implementation
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Normative reference documents
Terms and definitions
Use requirements
General requirements
Dimension requirements
Appearance requirements
Cleaning requirements
Marking requirements
Characteristic requirements
Other requirements
Appendix A (normative)
Olive oil tasting cup size and design drawing
Appendix B (informative)
Legend of auxiliary heating constant temperature device
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GB/T 39991—2021
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GB/T39991—2021
This document is drafted in accordance with the provisions of GB/T1.12020% Standardization Work Guidelines Part 1: Structure and Drafting Rules of Standardization Documents.
This document is redrafted with reference to IS016657:2006 "Sensory Analysis ISO16657:2006 The degree of consistency is non-equivalent, olive oil tasting cup", and
Please note that some contents of this document may involve patents, and the issuing agency of this document does not assume the responsibility for identifying patents. This document is proposed and managed by the National Technical Committee for Sensory Analysis Standardization (SAC/TC566). This document was drafted by: China Standardization Promotion and Chemical Research Institute, Beijing Shangshang University, Suhuangdao Quality and Technical Supervision Inspection Institute, China Agricultural University, Zhejiang Gongshang University, Shandong Luhua Group Co., Ltd., Shenzhen Jingyi Oil Technology Co., Ltd., Hubei Runbang Agricultural Technology Co., Ltd. The main drafters of this document: Jiang Houyin, Shi Bolin, Zhong Kui, Zhan Gucheng, Liu Ye, Liu Ruiping, Ri Shi, Sun Dongwei, Yuan Xianghua, Reng Jun, Liu Longyun, Zhang Lulu.
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1 Scope
Sensory analysis
Requirements for the use of olive oil tasting cups
GB/T39991—2021Www.bzxZ.net
This document specifies the general requirements for the use of tasting cups in the sensory evaluation of olive oil, including size requirements, appearance requirements, cleaning requirements, marking requirements, characteristics requirements and other requirements
This document is applicable to the sensory evaluation of olive oil odor, taste and flavor. Other edible vegetable oil sensory evaluation products can also be used for reference.
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 essential clauses of this document through normative references in the text. For references with dates, only the corresponding versions of that period apply to this document; for references without period II, the latest versions (including all amendments) apply to this document.
Glass bottle manufacturing terms
GB/T 9987
GB/T10221
3 Terms and definitions
Sensory analysis
GB/T9987 and GB/T10221 and the following terms and definitions apply. 3.1
Olive oil asting glass Olive oil asting glass is a special instrument used to evaluate the sensory characteristics of olive oil products. 4 Usage requirements
4.1 General requirements
4.1.1 The olive oil tasting cup should have maximum stability to prevent the cup from tilting and the oil from spilling. 4.1.2 The olive oil tasting cup should have a bottom that can be easily embedded in the groove of the heating unit so that the bottom is heated evenly: the mouth of the cup should be smaller than the cup body. This is conducive to enriching the odor and facilitating identification, as shown in Figure A.1. 4.1.3 The olive oil tasting cup should be made of dark glass to cover the color of the olive oil. 2 Size requirements
General The size of the olive oil tasting cup should meet the requirements of Table 1. Figure A. 1
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GB/T 39991—2021
Total capacity
Total height
Cup diameter
Cup body maximum diameter
Cup bottom diameter
Glass thickness on both sides at 1/2 height of cup body
Cup bottom thickness
Appearance requirements
Table 1 Olive oil tasting cup size requirements
130=10
Olive oil tasting cup should be free of burrs, cracks and broken notches, and the edges should be regular, smooth and rounded, without scratches, cracks and bubbles. 4.4
Cleaning requirements
4.4.1 After use, the olive oil tasting cup should be cleaned with a fragrance-free food-grade detergent, rinsed repeatedly until the detergent is completely washed off, and then rinsed with distilled water or pure water. 4.4.2 After cleaning, the olive oil tasting cup should be inverted to drain or dried with hot air. Do not wipe it with other items. After drying, the olive oil tasting cup should be inverted or covered with a clean cloth to avoid dust and keep it clean. 4.4.3 It is not allowed to use strong acid cleaning solutions such as nitric acid, perchloric acid, hydrobromic acid, or chromic acid mixed cleaning solutions for cleaning. 4.5 Marking requirements
4.5.1 The olive oil tasting cup can be marked with scales. 4.5.2 A small area can be set on the side of the cup as a standard area. When using codes to mark the olive oil tasting cups in the experiment, pencils or odorless label paper or markers should be used. 4.6 Characteristics requirements
The glass used in the olive oil tasting cup should be annealed and able to withstand the temperature changes that should be experienced during the test. 4.7 Other requirements
4.7.1 Cup design
The cup design of the olive oil tasting cup is conducive to the enrichment and release of the smell of the sample being evaluated, and best reflects the sensory characteristics of the sample. 4.7.2 Cover
When necessary, each olive oil tasting cup is equipped with a surface cover as a cover to prevent the escape of aroma and dust. The diameter of the surface cover should be more than 10mm larger than the cup diameter
4.7.3 Auxiliary heating device
The sample should be subjected to sensory inspection at the set temperature. Liu Ding extra virgin olive oil, the temperature of the olive oil tasting cup and the sample in the cup should be controlled between 28C30℃. A constant temperature device should be used during the inspection (see Appendix B). Other similar heating and insulation devices can also be used -rKaeerkca-
Appendix A
(Normative)
Olive oil tasting cup size and design drawing
Olive oil tasting cup size and design according to Figure A.150±1
470±1
#35±!
Explanation of reference numbers:
Body:
Figure A, 1 Olive oil tasting cup size and design drawing -rKaeerkca-
90千08
[午09
GB/T39991—2021
Unit: mm
GB/T39991—2021
Auxiliary constant temperature device legend reference Figure B.1
Explanation of reference numbers:
Thermostat:
Heating coil:
Aluminum block;
Water bath.
Appendix B
(Informative)
Legend of auxiliary heating thermostat
Legend of auxiliary heating thermostat
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Unit: mm
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GB/T39991-2021
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People's Republic of China
National Standard
Sensory Analysis Olive Oil Tasting Cup Use Requirements GB/T 39991—2021
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2021 4th Sichuan Edition
State number: 155066·1-67012
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