FrancophonIA/DGT-Translation_Memory huggingface dataset:
English: (d2) a content in volatile halogenated solvents exceeding 0,2 mg/kg overall or exceeding 0,1 mg/kg for any one solvent;
Czech: d2) obsah těkavých halogenovaných rozpouštědel celkem vyšší než 0,2 mg/kg nebo vyšší než 0,1 mg/kg pro každé rozpouštědlo,
Polish: d2) zawartość lotnych fluorowcowanych rozpuszczalników przekraczająca 0,2 mg/kg ogółem lub przekraczająca 0,1 mg/kg w przypadku dowolnego rozpuszczalnika;
Bulgarian: (d2) съдържание на летливи халогенирани разтворители, надхвърлящо като цяло 0,2 mg/kg или превишаващо 0,1 mg/kg за всеки отделен разтворител;
Estonian: d2) lenduvate halogeenitud lahustite sisaldus ületab kokku 0,2 mg/kg või iga eraldi võetud lahusti puhul 0,1 mg/kg,
Latvian: d2) gaistošo halogenēto šķīdinātāju saturs kopumā pārsniedz 0,2 mg/kg vai katram šķīdinātājam pārsniedz 0,1 mg/kg;
English: (d3) a K 270 (100) extinction coefficient higher than 0,250 and, after treatment of the oil with activated alumina, not higher than 0,11.
Czech: d3) extinkční koeficient K270 vyšší než 0,250 a po úpravě oleje aktivovaným oxidem hlinitým nejvýše 0,11.
Polish: d3) współczynnik ekstynkcji K270 (100) wyższy o 0,250 oraz, po obróbce oliwy aktywowanym tlenkiem glinu, nie wyższy niż 0,11.
Bulgarian: (d3) коефициент на екстинкция К270 (100) по-висок от 0,250 и не по-висок от 0,11 след третиране с активиран диалуминиев триоксид.
Estonian: d3) ekstinktsioonitegur K270 (100) ei ole kõrgem kui 0,250 ja pärast õli töötlemist aktiveeritud alumiiniumoksiidiga mitte kõrgem kui 0,11.
Latvian: d3) ekstinkcijas koeficients K270 (100) ir lielāks par 0,250 un pēc eļļas apstrādes ar aktivētu alumīnija oksīdu nav lielāks par 0,11.
English: a K 270 extinction coefficient not higher than 0,250 and, after treatment of the oil with activated alumina, not higher than 0,10
Polish: współczynnik ekstynkcji K270 nie wyższy niż 0,250 oraz, po obróbce oliwy aktywowanym tlenkiem glinu, nie wyższy niż 0,10
English: residues resulting from the treatment of fatty substances containing oil having an iodine index, determined in accordance with the method laid down in Annex XVI, lower than 70 or higher than 100;
Czech: zbytky ze zpracování tukových látek obsahujících olej s jodovým číslem stanoveným podle metody uvedené v příloze XVI nižším než 70 nebo vyšším než 100;
Polish: pozostałości po przetworzeniu substancji tłuszczowych zawierających olej o liczbie jodowej ustalonej przy użyciu metody opisanej w załączniku XVI niższej od 70 lub wyższej od 100;
Bulgarian: утайки, получени при обработката на мастни вещества, и съдържащи масло, имащо йодно число, определено в съответствие с метода, изложен в приложение XVI, по-ниско от 70 или по-високо от 100;
Estonian: õli sisaldavate rasvainete töötlemisel saadud jäägid, mille XVI lisas sätestatud meetodiga kindlaksmääratud joodiarv on väiksem kui 70 või suurem kui 100;
Latvian: atlikumi, kas iegūti, apstrādājot eļļu saturošas taukvielas, kurām saskaņā ar XVI pielikumā minēto metodi noteiktais joda skaitlis ir mazāks nekā 70 vai lielāks par 100;
English: .ANNEX XV
Polish: ZAŁĄCZNIK XV
English: Adjust the rate of heating in such a way that the reflux rate is not less than three drops per second (moderate, not violent boiling).
Czech: Extrakční baňka se zahřívá tak, aby kondenzace extrakčního rozpouštědla byla nejméně 3 kapky za sekundu (tzn. mírný, ne prudký var).
Polish: Wyregulować szybkość podgrzewania w taki sposób, aby szybkość odcieku nie była niższa od trzech kropli na sekundę (umiarkowane, nie gwałtowne podgrzewanie).
Bulgarian: Настройва се скоростта на подгряване по такъв начин, че скоростта на оросяване да не е по-малка от три капки за секунда (средно, не силно кипене).
Estonian: Kuumutamise kiirust kohandatakse selliselt, et tagasivoolu kiirus oleks vähemalt kolm tilka sekundis (mõõdukas, mitte tugev keemine).
Latvian: Sildīšanas ātrumu noregulē tā, lai atteces ātrums nebūtu lielāks par trim pilieniem sekundē (mērena, ne strauja vārīšanās).
English: If it does, heat again for periods of 10 minutes followed by cooling and weighing until the weight difference is 10 mg or less.
Czech: Pokud je rozdíl vyšší, opakuje se zahřívání, vychlazení a vážení tak dlouho, dokud rozdíl mezi dvěma po sobě následujícími váženími je nejvýše 10 mg.
Polish: W razie takiego przekroczenia podgrzewać substancję ponownie przez okresy do 10 minut, po czym należy ją schłodzić i zważyć do uzyskania różnicy masy 10 mg lub mniejszej.
Bulgarian: Ако превишава, се нагрява отново за периоди от 10 минути, последвани от охлаждане и претегляне докато разликата в теглата стане 10 mg или по-малко.
Estonian: Kui erinevus on suurem, kuumutatakse kolbi 10 minutit, jahutatakse see ja kaalutakse, ning seda korratakse seni, kuni erinevus on 10 mg või väiksem.
Latvian: Ja tā ir lielāka, atkārto 10 minūšu sildīšanas, pēc tam atdzesēšanu un svēršanu, līdz svara starpība ir 10 mg vai mazāka.
English: Note the last weight of the flask.
Czech: Potom se zaznamená konečná hmotnost baňky.
Polish: Odnotować ostatnią masę kolby stożkowej.
Bulgarian: Отбелязва се последното тегло на колбата.
Estonian: Kolvi viimane kaal märgitakse üles.
Latvian: Pieraksta kolbas pēdējo svaru.
English: Diethyl oxide 95 % ethanol (v/v), mixture of equal parts by volume.
Estonian: Dietüüleetri ja 95 % etanooli (V/V) segu võrdsetes osades.
English: Acidity: expressed as percentage of oleic acid
Estonian: Happesus: väljendatud oleiinhappe protsendina
Latvian: Skābju saturs: izteikts oleīnskābes procentos
English: c the exact concentration in moles per litre of the titrated solution of potassium hydroxide used;
Czech: c = přesná koncentrace roztoku hydroxidu draselného v mol/l;
Estonian: c on täpne kontsentratsioon moolides kasutatud kaaliumhüdroksiidi tiitritud lahuse liitri kohta;
Latvian: C = lietotā titrētā kālija hidroksīda precīzā koncentrācija M/l;
English: m the weight in grams of the sample.
Czech: m = hmotnost vzorku v g.
Estonian: m on proovi mass grammides.
Latvian: m = parauga masa gramos.
English: m the weight in g, of the test portion.
Czech: m = hmotnost zkušebního vzorku v g.
Estonian: m on katsekoguse mass grammides.
Latvian: m = analīzes parauga masa gramos.
English: Carrier gases: hydrogen and helium, pure for gas chromatography.
Estonian: Kandegaasid: vesinik ja heelium, gaasikromatograafia kvaliteediga.
Latvian: Nesējgāzes: ūdeņradis un hēlijs, gāzu hromatogrāfijas kvalitātes.
English: As area of 1-eicosanol in square millimetres;
Czech: As = plocha píku 1-eikosanolu v mm2,
Estonian: As = 1-eikosanooli pindala (mm2);
Latvian: As = 1-eikozanola pīķa laukums kvadrātmilimetros;
English: ms mass of 1-eicosanol in milligrams;
Czech: ms = hmotnost přidaného 1-eikosanolu v mg,
Estonian: ms = 1-eikosanooli mass milligrammides;
Latvian: ms = 1-eikozanola masa miligramos;
English: m mass of sample drawn for determination, in grams.
Czech: m = hmotnost vzorku použitého pro stanovení v g.
Estonian: m = määramiseks võetud proovi mass grammides.
Latvian: m = noteikšanai ņemtā parauga masa gramos.
English: Potassium hydroxide, approximately 2 N ethanolic solution.
Czech: Hydroxid draselný ve formě ethanolického roztoku o koncentraci přibližně 2 mol/l:
Bulgarian: Приблизително 2 n етанолов разтвор на калиев хидроксид.
Estonian: Kaaliumhüdroksiid, umbes 2 mol/L etanoolilahus.
Latvian: Kālija hidroksīds, aptuveni 2 N etanola šķīduma.
English: The ambient temperature should be maintained between 15 and 20 oC. Immediately close the chamber with the cover and allow to elute until the solvent front reaches approximately 1 cm from the upper edge of the plate.
Estonian: Temperatuuri tuleks hoida vahemikus 15-20 C. Ilmutusnõu suletakse kohe kaanega ning plaadil lastakse elueeruda, kuni lahusti serv ulatub umbes 1 cm kaugusele plaadi ülemisest servast.
English: A negative straight-line drift indicates leakage from the column connections;
Bulgarian: Отрицателно праволинейно изместване е показател за изтичане от колонковите свръзки,;
Estonian: Negatiivne sirgjooneline triiv osutab lekkele kolonniühendustes.
Latvian: Negatīva taisna līnija norāda uz noplūdēm kolonnas pievienojumu vietās;
English: a positive drift indicates inadequate conditioning of the column.
Bulgarian: положителното изместване е показател за неподходящо кондициониране на колонката.
Estonian: Positiivne triiv osutab kolonni puudulikule ettevalmistamisele.
Latvian: pozitīva nobīde norāda uz neatbilstīgu kolonnas kondicionēšanu.
English: As area of the á-cholestanol peak, in square millimetres;
Estonian: As = -kolestanooli piigipindala (mm2);
Latvian: As = -holestanola piķa laukums kvadrātmilimetros;
English: ms mass of á-cholestanol added, im milligrams;
Estonian: ms = lisatud -kolestanooli mass (mg);
Latvian: ms = pievienotā -holestanola masa miligramos;
English: m mass of the sample used for determination, in grams.
Estonian: m = määramisel kasutatud proovi mass grammides.
Latvian: m = noteikšanai ņemtā parauga masa gramos.
English: ÓA total peak area for sterols.
Estonian: A = steroolide piigipindala kokku.
Latvian: ÓA = kopejais sterīnu pīķu laukums.
English: Ó Asterols = total peak area for sterols in square millimetres.
Bulgarian: Астероли = сборът от лицата на пиковете на стеролите, в квадратни милиметри.
Estonian: Asteroolid = steroolide piigipindala kokku (mm2).
Latvian: Ó Asterīnu = kopējais sterīnu pīķu laukums kvadrātmilimetros.
English: Into the centrifuge tube (4.8) weigh about 0,1 g of the prepared sample;
Estonian: Tsentrifuugiküvetti (4.8) kaalutakse umbes 0,1 g ettevalmistatud proovi;
English: if the sample is a liquid oil proceed directly as below.
Estonian: kui prooviks on vedel õli, toimitakse alljärgnevalt.
English: Put the beaker into a thermostat maintained at 37 p0,5 oC (Note 4);
Czech: Kádinka se vloží do termostatu udržovaného na teplotě 37 0,5 °C (poznámka 4);
Bulgarian: Поставя се мензурата в термостат, нагласен да поддържа 37 0,5 С (бележка 4);
Estonian: Keeduklaas pannakse termostaati, mida hoitakse temperatuuril 37 0,5 C (märkus 4);
Latvian: Vārglāzi ieliek termostatā pie 37 0,5 °C (4. piezīme);
English: The temperature of hydrolysis is set at 37 oC, as a liquid oil is being used. However, it is set at 40 oC for the test sample, so as to allow the examination of fats with melting points up to 45 oC.
Estonian: Vedela õli puhul on hüdrolüüsi temperatuur 37 C. Selleks et uurida kuni 45kraadise sulamistemperatuuriga rasvu, määratakse hüdrolüüsi temperatuuriks 40 C.
English: Column: stainless steel tube 250 mm in length and of internal diameter 4,5 mm, packed with 5 mm diameter particles of silica with 22 to 23 % carbon in the form of octadecylsilane (Note 2).
Estonian: Kolonnid: roostevabast terasest katseklaas kõrgusega on 250 mm ja sisediameetriga 4,5 mm, kus on 5 m diameetriga ränidioksiidiosakesed, milles on 22-23 % süsinikku oktadeküülsilaani kujul (märkus 2).
Latvian: Kolonna: 250 mm gara nerūsējošā tērauda caurulīte ar iekšējo diametru 4,5 mm, piepildīta ar 5 m diametra silīcija dioksīda daļiņām, 22 līdz 23 % oglekļa oktadecilsilāna veidā (2. piezīme).
English: Reference triglycerides: either commercial triglycerides (tripalmitin, triolein, etc.) may be used and the retention times thence plotted in accordance with the equivalent carbon number, or alternatively a reference chromatogram obtained from soya oil (see Notes 3 and 4 and Figures 1 and 2).
Estonian: Võrdlustriglütseriidid: võib kasutada müügil olevaid triglütseriidide (tripalmittiin, trioleiin, jne) ning nende peetumisaeg tuleb määrata kooskõlas vastava ekvivalentse süsinikuarvuga, või sojaõli põhjal saadud võrdluskromatogrammi (vt märkus 3 ja 4 ning joonised 1 ja 2).
Latvian: Standarttriglicerīdi: var izmantot pārdošanā esošos triglicerīdus (tripalmitīnu, trioleīnu utt.) un diagrammās atlikt to aiztures laikus saskaņā ar ekvivalento oglekļa atomu skaitu, vai arī standarthromatogrammu iegūt no sojas eļļas (sk. 3. un 4. piezīmi un 1. un 2. zīmējumu).
English: With several reference triglycerides it is also possible to calculate the resolution with respect to triolein.
Estonian: Mitme võrdlustriglütseriidiga on võimalik arvutada trioleiini resolutsioon.
English: = RTm/RTmolein by use of the reduced retention time RTm = RT RTsolvent.
Estonian: = RT' / RT'oleiin kasutades korrigeeritud peetumisaega RT´ = RT - RTlahusti.
English: The graph of log á against f (number of double bonds) enables the retention values to be determined for all the triglycerides of fatty acids contained in the reference triglycerides - see Figure 2.
Czech: Grafické vyjádření funkce log = f (počet dvojných vazeb) umožňuje stanovit retenční časy všech triglyceridů obsažených v mastných kyselinách, které se vyskytují též v referenčních triglyceridech - viz obrázek 2.
Bulgarian: Графиката на log при основа f (брой на двойните връзки) позволява определянето на времената за задържане за всички триглицериди на мастните киселини, съдържащи се в референтните триглицериди - виж Фигура 2.
Estonian: Graafik log muutumine (kaksiksidemete arv) funktsioonina võimaldab määrata kindlaks kõikide võrdlustrigütseriidides sisalduvate rasvhapete triglütseriidide peetumisväärtuse (vt joonis 2).
Latvian: Izmantojot log diagrammu attiecibā pret f (dubultsaišu skaitu) var noteikt aiztures laikus visiem to taukskābju triglicerīdiem, kuras satur standarttriglicerīdi - sk. 2. zīmējumu.
English: s thickness of the cuvette in cm.
Czech: s = tloušťka kyvety v cm.
Estonian: s küveti paksus (cm).
Latvian: s = kivetes biezums cm.
English: 5 % ground-nut oil treated with earth in the refining process, having a specific extinction of not less than 4 at 268 nm through the column.
Czech: 5 % podzemnicového oleje, upravovaného za pomoci zeminy v procesu rafinace, s hodnotou specifické extinkce nejméně 4 při vlnové délce 268 nm.
Estonian: -5 % maapähkliõlist, mida on rafineerimise ajal aktiivmullaga töödeldud ja mille konkreetne ekstinktsioon on 268 nm jooksul mitte vähem kui 4.
English: length: 1 to 3 m.
Czech: délka: 1 m až 3 m.
Estonian: pikkus: 1-3 m.
English: A relatively short column should be used when long-chain fatty acids (above C20) are present.
Czech: Relativně kratší kolony by mohly být použity za přítomnosti mastných kyselin s dlouhým řetězcem (nad C20).
Bulgarian: Когато има наличие на дълговерижни мастни киселини (над С20) следва да се използува относително къса колонка.
Estonian: Kui esineb pikaahelalisi rasvhappeid (üle C20), tuleks kasutada suhteliselt lühikest kolonni.
English: The internal diameter shall be between 0,2 and 0,8 mm.
Czech: Vnitřní průměr by se měl pohybovat mezi 0,2 mm až 0,8 mm.
Bulgarian: Вътрешният диаметър трябва да е между 0,2 и 0,8 mm.
Estonian: Sisediameeter on 0,2-0,8 mm.
English: The internal surface shall undergo an appropriate treatment (e.g. surface preparation, inactivation) before receiving the stationary phase coating.
Czech: Vnitřní povrch by měl být přiměřeným způsobem upraven (např. příprava povrchu, inaktivace).
Bulgarian: Вътрешната повърхност следва да се обработи по подходящ начин (напр. подготовка на повърхността, инактивация) преди да се запълни с покритието от неподвижната фаза.
Estonian: Sisekülge tuleb enne statsionaarse faasi kihiga katmist nõuetekohaselt töödelda (nt pinna ettevalmistamine, inaktiveerimine).
English: ù1 and ù2 are the widths, in millimetres, of the peaks for methyl stearate and methyl oleate respectively, measured between the points of intersection of the tangents at the points of inflection of the curve with the base-line;
Czech: 1 a 2 jsou šířky v mm píků methylstearátu a methyloleátu změřené mezi průsečíky tangent vedenými inflexními body na píku a základní linií;
Bulgarian: 1 и 2 са съответно ширините, в милиметри, на пиковете на метиловия стеарат и метиловия олеат, измерени между точките на пресичане на тангентите при точките на извиване на кривата с основната линия;
Estonian: 1 ja 2 on vastavalt metüülstearaadi ja metüüloleaadi piigilaiused millimeetrites, mis mõõdetakse kohas, kus piigikõvera lõikepunktid lõikuvad nulljoonega;
English: ÓA is the sum of the areas under all the peaks.
Bulgarian: A е сборът от лицата под всички пикове.
Estonian: A on piikide pindalade summa.
Latvian: ÓA ir visu pīķu laukumu summa.
English: Óm is the total of the masses of the various components of the reference mixture.
Bulgarian: m е общият сбор на масите на различните компоненти от стандартната смес.
Estonian: m on võrdlussegu erinevate komponentide üldmass.
Latvian: Óm ir dazādo komponentu masu summa standartmaisījumā.
English: with sodium methylate; (b)
Estonian: naatriummetülaadiga;
English: Solution of approximately 1 % sodium methylate in methanol;
Bulgarian: Приблизително еднопроцентов метанолов разтвор на натриев метилат;
Estonian: Naatriummetülaadi 15 % lahus metanoolis;
Latvian: Aptuveni 1 % nātrija metilāta šķīdums metanolā;
English: this is prepared by dissolving 0,34 g of metallic sodium in 100 ml of anhydrous methanol.
Bulgarian: той се получава от разтварянето на 0,34 g от метализиран натрий в 100 ml безводен метанол.
Estonian: selleks lahustatakse 100 ml veevabas metanoolis 0,34 g metallilist naatriumi.
Latvian: to pagatavo, izšķīdinot 0,34 g metāliska nātrija 100 ml bezūdens metanolā.
English: 5 ml calibrated pipette. 50 ml separating funnel.
Estonian: 50milliliitrine jaotuslehter.
English: Almond: this flavour may appear in two forms: that typical of the fresh almond or that peculiar to dried, sound almonds which can be confused with incipient rancidity.
Czech: Mandlový: připomínající chuťově-čichový počitek jak čerstvých mandlí, tak suchých zdravých mandlí, což může být zaměněno s počínajícím žluknutím.
Estonian: Mandlimaitse: võib esineda kahte mandlimaitset: värsketele mandlitele omane maitse või kuivatatud, tervetele mandlitele omane maitse, mida võib segi ajada kergelt räästunud maitsega.
Latvian: Mandeļu piegarša: šī buķete var parādīties divos veidos: piegarša, kas raksturīga svaigām mandelēm, vai smarža un garša, kas īpaša žāvētām nebojātām mandelēm, kuru var sajaukt ar sasmakuma rašanās sākumu.
English: 'Atrojado` (fusty): characteristic flavour of oil obtained from olives stored in piles which have undergone an advanced stage of fermentation.
Czech: Zatuchlý ("atrojado"): aroma typické pro olivový olej získaný z oliv skladovaných na hromadách, kde plody prošly pokročilým stupněm fermentace.
Estonian: "Atrojado" (kopitanud maitse): iseloomulik maitse õli puhul, mis on saadud kuhja ladustatud oliividest ja mis on läbinud kõrgema kääritamisastme.
Latvian: "Atrojado" (asa): raksturīga buķete eļļai, kas iegūta no kaudzēs glabātām olīvām, kuru fermentācija ir krietni pavirzījusies.
English: Bitter: characteristic taste of oils obtained from green olives or olives turning colour.
Czech: Hořký: chuťově-čichový počitek typický pro olivový olej získaný ze zelených nebo nazelenalých oliv.
Estonian: Mõru: iseloomulik maitse õlide puhul, mis on valmistatud rohelistest oliividest või oliividest, mis muudavad värvi.
Latvian: Rūgta: raksturīga smarža un garša eļļām, kas iegūtas no zaļām olīvām vai olīvām, kas maina krāsu.
English: The oil samples to be tested shall be kept in the glasses at 28 oC p2 oC. This temperature has been chosen because it is the best for easily observing organoleptic differences, at normal temperature, when oils are used as a condiment.
Estonian: Uuritavad õliproovid peavad klaasides olema temperatuuril 28 2 C. Selline temperatuur on valitud seetõttu, et see on normaaltingimustes, kus õli kasutatakse toidu valmistamisel maitseainena, organoleptiliste erinevuste analüüsimiseks parim.
English: The taster shall pick up the glass, keeping it covered with the watch-glass, and shall bend it gently;
Bulgarian: Дегустаторът вдига чашата, като я държи покрита с часовниковото стъкло и я накланя леко;
Estonian: Degustaator tõstab klaasi üles, hoiab selle peal kellaklaasi ning kallutab seda pisut;
Latvian: Degustētājs paņem glāzi, paturot to apsegtu ar pulksteņstiklu, un lēni pieliec to;
English: he shall then rotate the glass fully in this position so as to wet the inside as much as possible.
Bulgarian: след това завърта чашата в това положение, за да намокри най-голяма част от вътрешността й.
Estonian: ta keerutab klaasi sellises asendis põhjalikult, et katta võimalikul suur osa klaasist õliga.
Latvian: pēc tam viņš glāzi pieliektā stāvoklī apgroza, lai iespējami vairāk samitrinātu glāzes iekšpusi.
English: Please answer the following questions: q No
Estonian: Palun vastake järgmistele küsimustele:
English: Yes
Estonian: jah
English: If so, why (¹).
Czech: Pokud ano, proč
Bulgarian: Защо смятате така?
Estonian: Kui jah, siis miks?1
English: Example: assuming that the threshold obtained for rancid oil is 0,3,; C10 = 0,32, on the basis of which, since 'a` = 1,5, the series of samples would have the following concentrations:
Estonian: Näide: Võttes aluseks, et räästunud õli künnis on 0,32, on C10 = 0,32, ja kuna a = 1,5, on proovide seerial järgmised kontsentratsioonid:
English: It is always advisable to use the same product as the one that is to be subsequently analysed (consequently, olive oil will always be used).
Czech: Zkoušku je nutno provádět vždy se stejným výrobkem, jaký bude analyzován později (použije se vždy olivový olej).
Bulgarian: Винаги е полезно да се използва същия продукт, който впоследствие ще бъде анализиран (поради което винаги се използва зехтин).
Estonian: Soovitav on kasutada sama toodet kui see, mida degustaatorid analüüsima hakkavad (seetõttu kasutatakse alati oliiviõli).
Latvian: Vienmēr ir ieteicams izmantot to pašu produktu, kas vēlāk būs jāanalizē (tātad vienmēr izmantot olīveļļu).
English: Fy = 'Atrojado` - fusty
Bulgarian: М = “Atrojado” – Мухлясал
Estonian: Fy = "Atrojado" - kopitanud
Latvian: Fy = "atrojado" asa
English: W = Winey
Czech: V = vinný nebo octový
Bulgarian: В = Винен
Estonian: W = veinimaitseline
Latvian: W = vīna piegarša
English: Rd = Rancid
Czech: Žl = žluklý
Bulgarian: Г = Гранясал
Estonian: Rd = Räästunud
Latvian: Rd = sasmakusi
English: Bt = Bitter
Czech: Ho = hořký
Bulgarian: Гч = Горчив
Estonian: Bt = Mõru
Latvian: Bt = rūgta
English: to familiarize the tasters with the multiple olfactory-gustatory-tactile variants found in virgin olive oils;
Czech: posuzovatelé by si měli osvojit různé čichově-chuťově-taktilní varianty, které je možno nalézt v panenském olivovém oleji,
Bulgarian: да се запознаят дегустаторите с многобройните обонятелни, вкусови и сетивни вариации, които се откриват в студено пресованите зехтини;
Estonian: tutvustada degustaatoritele neitsioliiviõlide erinevaid lõhna- ja maitseomadusi;
Latvian: iepazīstināt degustētājus ar daudzajiem neapstrādātu olīveļļu variantiem pēc smaržas, garšas un taustes;
English: to heighten individual skill in recognizing, identifying and quantifying the sensory attributes; and
Estonian: suurendada degustaatorite oskust ära tunda, identifitseerida ja hinnata õli organoleptilisi omadusi;
English: His next step shall be to grade the quality of the oil. Use of the sheet in Figure 2 (flavour description and quality grading).
Estonian: Joonisel 2 esitatud hindamislehe kasutamine (lõhna- ja maitseomaduste kirjeldamine ja kvaliteedi hindamine)
English: Sensory analysis (noun): examination of the organoleptic attributes of a product by the sense organs.
Estonian: Organoleptiline hindamine (nimisõna): toote organoleptiliste omaduste hindamine meeleorganitega.
English: Perception (noun): sensory awareness of external objects or events.
Estonian: Taju (nimisõna): väliste esemete või sündmuste tajumine.
English: Organoleptic (adjective) (attribute): describes an attribute of a product, perceptible by the sense organs.
Estonian: Organoleptiline (omadussõna) (täiend): kirjeldab toote omadust, mis on meeleorganitega tajutav.
English: Expert (noun): (with regard to the examination of organoleptic attributes) taster who is specialized in the sensory analysis of a specific product and has a basic understanding of the preparation of the product and market preferences.
Estonian: Ekspert (nimisõna): (seoses organoleptiliste omaduste hindamisega) degustaator, kelle erialaks on konkreetse toote organoleptiline hindamine ja kellel on põhiteadmised toote ettevalmistamisest ja turueelistustest.