Commission Regulation (EEC) No 2568/91Dangos y teitl llawn

[F1 5. PROCEDURE FOR ORGANOLEPTIC ASSESSMENT AND GRADING U.K.

5.1. Use of profile sheet by taster U.K.

The profile sheet to be used by the taster is reproduced as Appendix A.

Tasters must each smell and then taste (1) the oil submitted for examination contained in the tasting glass, analysing their olfactory, gustatory, tactile and kinaesthetic perceptions and mark on the sheet the intensity of their perception of each negative and positive attribute.

If negative attributes not listed on the profile sheet are perceived these must be noted under ‘ Other ’ using those of the terms defined in 3.2 above that best describe them.

5.2. Processing of data by panel head U.K.

The panel head collects the profile sheets completed by the tasters and scrutinises the intensities assigned. In the event of an anomaly he or she will ask tasters to re-examine their sheet and if necessary repeat the test.

The panel head may feed each tester's data into a computer programme for calculating the median (Appendix B). Input of each sample shall be made with the help of a grid of 10 vertical columns for the 10 sensory attributes and one line for each panel member.

If a negative attribute is mentioned under ‘ Other ’ by 50 % of the panel the head must calculate the median for this attribute and grade accordingly.

In cases of assessment in connection with monitoring of conformity to standards and of counter-assessment the panel head shall arrange for the assessment to be repeated twice at intervals of at least one day. The attribute medians shall be calculated using the data from the profile sheets of the three assessments.

5.3. Grading of oils U.K.

The oil is graded as follows in line with the median of the defects and the median for ‘ fruity ’ . By this is understood the median of the negative attribute perceived with greatest intensity. The value of the robust variation coefficient for this negative attribute must be no greater than 20 %.

(a)

extra virgin olive oil : the median of the defects is 0 and the median for ‘fruity’ is above 0;

(b)

virgin olive oil : the median of the defects is above 0 but not above 2,5 and the median for ‘fruity’ is above 0;

(c)

ordinary virgin olive oil : the median of the defects is above 2,5 but not above 6,0; or the median of the defects is not above 2,5 and the median for ‘fruity’ is 0;

(d)

lampante virgin olive oil : the median of the defects is above 6,0.

From 1 November 2003 categories c) and d) are replaced by:

(c)

lampante olive oil : the median of the defects is above 2,5; or the median of the defects is not above 2,5 and the median for ‘fruity’ is 0.

5.4. Special case U.K.

If the median of a positive attribute other than ‘ fruity ’ is above 5,0 the panel head must note this on the analysis certificate.]

Textual Amendments

F1 Substituted by Commission Regulation (EC) No 796/2002 of 6 May 2002 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-pomace oil and on the relevant methods of analysis and the additional notes in the Annex to Council Regulation (EEC) No 2658/87 on the tariff and statistical nomenclature and on the Common Customs Tariff.

(1)

[F1 But may refrain from tasting if they note some extremely intense negative attributes; they will note this exceptional circumstance on the profile sheet.]

Textual Amendments

F1 Substituted by Commission Regulation (EC) No 796/2002 of 6 May 2002 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-pomace oil and on the relevant methods of analysis and the additional notes in the Annex to Council Regulation (EEC) No 2658/87 on the tariff and statistical nomenclature and on the Common Customs Tariff.