natgillin/translations-raw huggingface dataset:
The people acting as tasters in organoleptic tests carried out on olive oils must do so voluntarily, with all the ensuing consequences of such a voluntary act in terms of obligations and the absence of financial payment.
Osebe, ki delujejo kot pokuševalci pri organoleptičnih pokušnjah oljčnih olj, to počnejo prostovoljno, kar pomeni, da se morajo zavedati obveznosti, ki izhajajo iz takega prostovoljnega dela, in dejstva, da za to ne bodo plačani.
It is therefore advisable for candidates to submit an application in writing.
Zato je priporočljivo, da kandidati vložijo pisno vlogo.
Candidates shall be selected, trained and monitored by the panel leader in accordance with their skills in distinguishing between similar samples; it should be borne in mind that their accuracy will improve with training.
Vodja ocenjevalne komisije izbere, usposablja in preverja kandidate glede na njihove sposobnosti razlikovanja med podobnimi vzorci, pri čemer je treba upoštevati, da se bo njihova natančnost med usposabljanjem povečala.
Tasters must act like real sensory observers, setting aside their personal tastes and solely reporting the sensations they perceive.
Pokuševalci morajo delovati kot pravi degustatorji, pri čemer ne smejo upoštevati svojih osebnih okusov, temveč poročati le o občutkih, ki jih zaznavajo.
To do so, they must always work in silence, in a relaxed, unhurried manner, paying the fullest possible sensory attention to the sample they are tasting.
Zato morajo vedno delati v tišini ter sproščeno in brez hitenja, tako da se lahko čim bolj osredotočijo na vzorec, ki ga pokušajo.
Between 8 and 12 tasters are required for each test, although it is wise to keep some extra tasters in reserve to cover possible absences.
Za vsako pokušnjo je potrebnih 8 do 12 pokuševalcev, vendar je priporočljivo, da so na voljo dodatni pokuševalci, ki lahko nadomestijo morebitne odsotne pokuševalce.
TEST CONDITIONS
POGOJI ZA OCENJEVANJE
Presentation of the sample
Predstavitev vzorca
The glass shall contain 14–16 ml of oil, or between 12,8 and 14,6 g if the samples are to be weighed, and shall be covered with a watch-glass.
Kozarec vsebuje 14–16 ml olja (ali 12,8–14,6 g, če se vzorci tehtajo) in je pokrit z urnim steklom.
Each glass shall be marked with a code made up of digits or a combination of letters and digits chosen at random.
Vsak kozarec je označen s kodo, sestavljeno iz naključno izbranih številk ali kombinacije črk in številk.
The code will be marked by means of an odourfree system.
Koda ne sme imeti nobenega vonja.
Test and sample temperature
Temperatura prostora za ocenjevanje in vzorca
The oil samples intended for tasting shall be kept in the glasses at 28 °C ± 2 °C throughout the test.
Vzorci olja, namenjeni pokušanju, se skozi celotno pokušnjo hranijo v kozarcih pri temperaturi 28± 2 °C.
This temperature has been chosen because it makes it easier to observe organoleptic differences than at ambient temperature and because at lower temperatures the aromatic compounds peculiar to these oils volatilise poorly while higher temperatures lead to the formation of volatile compounds peculiar to heated oils.
Ta temperatura je bila izbrana zato, ker omogoča lažje opazovanje organoleptičnih razlik kot pri sobni temperaturi in ker pri nižjih temperaturah aromatične spojine, značilne za ta olja, slabo izhlapevajo, medtem ko pri višjih temperaturah nastajajo hlapne spojine, značilne za segreta olja.
The test room must be at a temperature between 20 ° and 25 °C (see IOC/T.20/Doc. No 6).
Temperatura prostora za ocenjevanje mora biti med 20 in 25 °C (glej IOC/T.20/Dok. št. 6).
Test times
Čas za ocenjevanje Jutro je najboljši čas za pokušanje olj.
The morning is the best time for tasting oils.
Dokazano je, da obstajajo določeni časi v dnevu, ki so optimalni za zaznavanje okusa in vonja.
It has been proved that there are optimum perception periods as regards taste and smell during the day.
Pred obroki se občutljivost za zaznavanje vonjev in okusov poveča, medtem ko je po obrokih ta občutljivost manjša.
Meals are preceded by a period in which olfactory–gustatory sensitivity increases, whereas afterwards this perception decreases.
Vendar tega merila ni treba upoštevati do skrajnosti, saj lahko lakota zamoti pokuševalce in zmanjša njihovo sposobnost razlikovanja.
However, this criterion should not be taken to the extreme where hunger may distract the tasters, thus decreasing their discriminatory capacity; therefore, it is recommended to hold the tasting sessions between 10.00 in the morning and 12 noon.
Zato se priporoča, da pokušnje potekajo med 10. in 12. uro.
Tasters: general rules of conduct
Pokuševalci: splošna pravila ravnanja
The following recommendations apply to the conduct of the tasters during their work.
Priporočila v nadaljevanju veljajo za ravnanje pokuševalcev med delom.
When called by the panel leader to participate in an organoleptic test, tasters should be able to attend at the time set beforehand and shall observe the following:
Pokuševalci se na vabilo vodje ocenjevalne komisije udeležijo organoleptične pokušnje ob predhodno določenem času in upoštevajo naslednje:
They shall not smoke or drink coffee at least 30 minutes before the time set for the test.
Ne kadijo ali pijejo kave vsaj 30 minut pred pokušnjo.
They must not have used any fragrance, cosmetic or soap whose smell could linger until the time of the test.
Ne smejo predhodno uporabiti nobene dišave, kozmetičnega izdelka ali mila, katerega vonj bi bilo mogoče zaznati tudi med pokušnjo.
They must use an unperfumed soap to wash their hands which they shall then rinse and dry as often as necessary to eliminate any smell.
Roke si morajo umiti z neodišavljenim milom, pri čemer si jih morajo tolikokrat splakniti in posušiti, dokler morebitnega vonja ni več mogoče zaznati.
They shall fast at least one hour before the tasting is carried out.
Ne jedo vsaj eno uro pred pokušanjem.
Should they feel physically unwell, and in particular if their sense of smell or taste is affected, or if they are under any psychological effect that prevents them from concentrating on their work, the tasters shall refrain from tasting and shall inform the panel leader accordingly.
Če se pokuševalci fizično ne počutijo dobro, zlasti če je zmanjšan njihov občutek za vonj ali okus, ali če se iz kakršnega koli psihološkega razloga ne morejo osredotočiti na svoje delo, se vzdržijo pokušanja in o tem ustrezno obvestijo vodjo ocenjevalne komisije.
When they have complied with the above, the tasters shall take up their place in the booth allotted to them in an orderly, quiet manner.
Če so pokuševalci izpolnili zgornja priporočila, mirno in tiho zasedejo svoje mesto v dodeljeni kabini.
They shall carefully read the instructions given on the profile sheet and shall not begin to examine the sample until fully prepared for the task they have to perform (relaxed and unhurried).
Pazljivo preberejo navodila z ocenjevalnega lista in ne začnejo ocenjevati vzorca, dokler niso popolnoma pripravljeni na nalogo, ki jo morajo opraviti (sproščeno in brez hitenja).
If any doubts should arise, they should consult the panel leader in private.
V primeru kakršnih koli dvomov bi se morali o tem na samem pogovoriti z vodjo ocenjevalne komisije.
They must remain silent while performing their tasks.
Naloge morajo opravljati v tišini.
They must keep their mobile phone switched off at all times to avoid interfering with the concentration and work of their colleagues.
Mobilne telefone morajo imeti ves čas izklopljene, da ne bi motili svojih kolegov pri osredotočanju in delu.
PROCEDURE FOR THE ORGANOLEPTIC ASSESSMENT AND CLASSIFICATION OF VIRGIN OLIVE OIL
POSTOPEK ZA ORGANOLEPTIČNO OCENJEVANJE IN RAZVRŠČANJE DEVIŠKEGA OLJČNEGA OLJA
Tasting technique
Tehnika pokušanja
The tasters shall pick up the glass, keeping it covered with the watch-glass, and shall bend it gently; they shall then rotate the glass fully in this position so as to wet the inside as much as possible.
Pokuševalci dvignejo kozarec, pokrit z urnim steklom, tako da se ne odkrije, in ga počasi nagnejo. Potem ga zavrtijo, tako da se notranja površina kozarca čim bolj namoči.
Once this stage is completed, they shall remove the watch-glass and smell the sample, taking slow deep breaths to evaluate the oil.
Ko to storijo, snamejo urno steklo ter s počasnimi in globokimi vdihi vohajo vzorec, da bi ocenili olje.
Smelling should not exceed 30 seconds.
Vzorca ne bi smeli vohati več kot 30 sekund.
If no conclusion has been reached during this time, they shall take a short rest before trying again.
Če do takrat ne pridejo do nobenega zaključka, po kratkem počitku začnejo znova.
When the olfactory test has been performed, the tasters shall then evaluate the buccal sensations (overall retronasal olfactory, gustatory and tactile sensations).
Ko je vohanje vzorca končano, pokuševalci ocenijo občutke, ki jih vzorec vzbudi (retronazalni vonj, okus in tipni občutek v ustih).
To do so, they shall take a small sip of approximately 3 ml of oil.
To naredijo tako, da naredijo majhen požirek približno 3 ml olja.
It is very important to distribute the oil throughout the whole of the mouth cavity, from the front part of the mouth and tongue along the sides to the back part and to the palate support and throat, since it is a known fact that the perception of tastes and tactile sensations varies in intensity depending on the area of the tongue, palate and throat.
Zelo pomembno je, da olje razporedijo po vsej ustni votlini, od sprednjega dela ust in jezika, ob strani proti zadnjemu delu, nebu in grlu, saj je intenzivnost zaznavanja okusov in občutkov v ustih odvisna od območja na jeziku, nebu in grlu.
It should be stressed that it is essential for a sufficient amount of the oil to be spread very slowly over the back of the tongue towards the palate support and throat while the taster concentrates on the order in which the bitter and pungent stimuli appear.
Poudariti je treba, da je bistveno, da pokuševalec ustrezno količino olja zelo počasi razporedi od zadnjega dela jezika proti nebu in grlu, medtem ko se osredotoča na vrstni red zaznave grenkosti in pikantnosti.
If this is not done, both of these stimuli may escape notice in some oils or else the bitter stimulus may be obscured by the pungent stimulus.
V nasprotnem primeru se lahko pri nekaterih oljih zgodi, da ni mogoče zaznati niti enega od teh dražljajev ali da pikantnost prekrije grenkost.
Taking short, successive breaths, drawing in air through the mouth, enables the taster not only to spread the sample extensively over the whole of the mouth but also to perceive the volatile aromatic compounds via the back of the nose by forcing the use of this channel.
Kratki in zaporedni vdihi skozi usta pokuševalcu omogočajo, da razporedi vzorec po vsej ustni votlini in retronazalno zazna hlapne aromatične sestavine.
The tactile sensation of pungency should be taken into consideration.
Upoštevati je treba tudi tipni občutek pikantnosti v ustih.
For this purpose it is advisable to ingest the oil.
Zato je priporočljivo olje zaužiti.
When organoleptically assessing a virgin olive oil, it is recommended that FOUR SAMPLES at the most be evaluated in each session with a maximum of three sessions per day, to avoid the contrast effect that could be produced by immediately tasting other samples.
Pri organoleptičnem ocenjevanju deviškega oljčnega olja je priporočljivo, da se na vsaki pokušnji ocenijo največ ŠTIRJE VZORCI in da se pokuševalec udeleži največ treh pokušenj na dan, s čimer se izogne kontrastu, do katerega bi prišlo, če bi različne vzorce pokušal neposredno enega za drugim.
As successive tastings produce fatigue or loss of sensitivity caused by the preceding samples, it is necessary to use a product that can eliminate the remains of the oil from the preceding tasting from the mouth.
Ker se zaradi zaporednega pokušanja vzorcev občutljivost zmanjša ali izgubi, je treba ostanke olja odstraniti iz ust.
The use of a small slice of apple is recommended which, after being chewed, can be disposed of in the spittoon.
Priporoča se žvečenje majhnega koščka jabolka, ki se lahko potem, ko se prežveči, izpljune v pljuvalnik.
Then rinse out the mouth with a little water at ambient temperature.
Potem se usta splaknejo z vodo sobne temperature.
At least 15 minutes shall lapse between the end of one session and the start of the next.
Med koncem ene pokušnje in začetkom druge mora preteči najmanj 15 minut.
Use of the profile sheet by tasters
Uporaba ocenjevalnega lista s strani pokuševalcev
The profile sheet intended for use by tasters is detailed in Figure 1 of this Annex.
Ocenjevalni list, ki ga morajo uporabiti pokuševalci, je podrobneje prikazan na sliki 1 v tej prilogi.
Each taster on the panel shall smell and then taste [1] the oil under consideration.
Vsak pokuševalec v ocenjevalni komisiji povoha in pokusi [1] olje, ki se ocenjuje.
They shall then enter the intensity with which they perceive each of the negative and positive attributes on the 10-cm scale shown in the profile sheet provided.
Nato na 10-centimetrski lestvici na ocenjevalnem listu navede intenzivnost zaznave vsake od negativnih in pozitivnih lastnosti.
Should the tasters perceive any negative attributes not listed in section 4, they shall record them under the "others" heading, using the term or terms that most accurately describes the attributes.
Če pokuševalci zaznajo negativne lastnosti, ki niso navedene v oddelku 4, jih zabeležijo v rubriko „Drugo“, pri čemer uporabijo izraz ali izraze, ki te lastnosti najbolj natančno opisujejo.
Use of the data by the panel leaders
Uporaba podatkov s strani vodij ocenjevalnih komisij
The panel leader shall collect the profile sheets completed by each taster and shall review the intensities assigned to the different attributes.
Vodja ocenjevalne komisije zbere ocenjevalne liste, ki jih je izpolnil vsak pokuševalec, in preveri intenzivnost posameznih lastnosti.
Should they find any anomaly, they shall invite the taster to revise his or her profile sheet and, if necessary, to repeat the test.
Če ugotovi nepravilnost, od pokuševalca zahteva, da ponovno pregleda svoj ocenjevalni list in po potrebi ponovi pokušnjo.
See sections 9.4 and Appendix to this Annex.
Glej oddelek 9.4 in Dodatek k tej prilogi.
The data for a given sample shall be entered with the aid of a matrix comprising 9 columns representing the 9 sensory attributes and n lines representing the n panel members used.
Podatki za določen vzorec se vnesejo s pomočjo matrike, sestavljene iz 9 stolpcev, ki predstavljajo 9 organoleptičnih lastnosti, in n vrstic, ki predstavljajo n uporabljenih članov ocenjevalne komisije.
When a defect is perceived and entered under the "others" heading by at least 50 % of the panel, the panel leader shall calculate the median of the defect and shall arrive at the corresponding classification.
Če je ugotovljeno napako v rubriko „Drugo“ vneslo vsaj 50 % ocenjevalne komisije, vodja ocenjevalne komisije izračuna mediano napake in določi ustrezno razvrstitev.
The value of the robust coefficient of variation which defines classification (defect with the strongest intensity and fruity attribute) must be no greater than 20 %.
Vrednost grobega koeficienta variacije, ki določa razvrstitev (napaka z največjo intenzivnostjo in lastnostjo sadežno), mora biti enaka ali nižja od 20 %.
If the opposite is the case, the panel leader must repeat the evaluation of the specific sample in another tasting session.
V nasprotnem primeru mora vodja ocenjevalne komisije ponoviti oceno določenega vzorca v drugi pokušnji.
If this situation arises often, the panel leader is recommended to give the tasters specific additional training (IOC/T.20/Doc. No 14, § 5) and to use the repeatability index and deviation index to check panel performance (IOC/T.20/Doc. No 14, § 6).
Če je to pogost primer, se priporoča, da vodja ocenjevalne komisije zagotovi pokuševalcem posebno dodatno usposabljanje (IOC/T.20/Dok št. 14, točka 5) ter na podlagi indeksa ponovljivosti in indeksa odstopanja preveri uspešnost ocenjevalne komisije (IOC/T.20/Dok. št. 14, točka 6).
Classification of the oil
Razvrstitev olja
The oil is graded as follows in line with the median of the defects and the median for the fruity attribute.
Olje se razvrsti v skladu s spodaj navedenimi opisi na podlagi mediane napak in mediane lastnosti sadežno.
The median of the defects and the median of the fruity attribute are expressed to one decimal place.
Mediana napak in mediana lastnosti sadežno sta izraženi na eno decimalno mesto natančno.
The oil is graded by comparing the median value of the defects and the median for the fruity attribute with the reference ranges given below.
Razvrstitev olja se izvede s primerjavo vrednosti mediane napak in mediane lastnosti sadežno z referenčnimi intervali, navedenimi spodaj.
The error of the method has been taken into account when establishing the limits of these ranges, which are therefore considered to be absolute.
Ker so bile meje intervalov določene ob upoštevanju napak metode, veljajo za absolutne.
The software packages allow the grading to be displayed as a table of statistics or a graph.
Programska oprema omogoča prikaz razvrstitve v obliki tabele s statističnimi podatki ali grafa.
Extra virgin olive oil: the median of the defects is 0 and the median of the fruity attribute is above 0;
Ekstra deviško oljčno olje: mediana napak je enaka 0, mediana lastnosti sadežno pa je višja od 0.
Virgin olive oil: the median of the defects is above 0 but not more than 3,5 and the median of the fruity attribute is above 0;
Deviško oljčno olje: mediana napak je višja od 0 in enaka ali nižja od 3,5, mediana lastnosti sadežno pa je višja od 0.
Lampante olive oil: the median of defect is above 3,5 or the median of the defect is less than or equal to 3,5 and the fruity median is equal to 0.
Lampante oljčno olje: mediana napake je višja od 3,5 ali nižja ali enaka 3,5, mediana sadežnosti pa enaka 0.
When the median of the bitter and/or pungent attribute is more than 5,0, the panel leader shall state so on the test certificate.
Če je mediana lastnosti grenko in/ali pikantno višja od 5,0, vodja ocenjevalne komisije to navede na potrdilu o pokušnji.
Fusty/muddy sediment [2]
Intenzivnost zaznavanja napak
acid/sour [2]
Plesnivo/vlažno/zemlja [2] Zakisano/
Frostbitten olives
kiselkasto [2] Zmrznjene oljke
(wet wood)
(vlažen les)
Other negative attributes:
Druge negativne lastnosti:
Metallic  Hay  Grubby  Rough 
kovinsko  seno  črvivo  grobo 
Brine  Heated or burnt  Vegetable water 
slanica  segreto ali zažgano  rastlinska voda 
Esparto  Cucumber  Greasy 
športa  kumara  strojno olje 
Intensity of perception of positive attributes
Intenzivnost zaznavanja pozitivnih lastnosti
Green 
zeleno 
Ripe 
zrelo 
Pungent
Pikantno
Taster code:
Koda pokuševalca:
Sample code:
Koda vzorca:
They may refrain from tasting an oil when they notice any extremely intense negative attribute by direct olfactory means, in which case they shall record this exceptional circumstance in the profile sheet.
Pokušanja olja se lahko vzdržijo, če neposredno z vohanjem zaznajo zelo intenzivno negativno lastnost, pri čemer v takem primeru to izredno okoliščino zabeležijo na ocenjevalni list.
Method for calculating the median and the confidence intervals
Metoda izračuna mediane in intervalov zaupanja
The median is defined as the real number Xm characterised by the fact that the probability (p) that the distribution values (X) are below this number (Xm), is less than and equal to 0,5 and that simultaneously the probability (p) that the distribution values (X) are below or equal to Xm is greater than and equal to 0,5.
Mediana je realno število Xm, za katerega je značilno, da je verjetnost (p), da so vrednosti distribucije (X) nižje od tega števila (Xm), enaka ali manjša od 0,5 in da je hkrati verjetnost (p), da so vrednosti distribucije (X) enake ali nižje od Xm, enaka ali višja od 0,5.
In order to arrive at a reliable estimate of the variability around the mean it is necessary to refer to the robust standard deviation as estimated according to Stuart and Kendall (4).
Za zanesljivo oceno variabilnosti povprečja je treba upoštevati grobi standardni odklon po Stuartu in Kendallu (4).
The formula gives the asymptotic robust standard deviation, i.e. the robust estimate of the variability of the data considered where N is the number of observations and IQR is the interquartile range which encompasses exactly 50% of the cases of a given probability distribution:
Formula izraža asimptotičen grobi standardni odklon, tj. grobo oceno variabilnosti upoštevanih podatkov, pri čemer sta N število opažanj in IQR interkvartilni interval, ki zajema točno 50 % primerov določene distribucije verjetnosti.
The interquartile range is calculated by calculating the magnitude of the difference between the 75th and 25th percentile.
Interkvartilni interval se izračuna tako, da se izračuna velikost razpona med 75. in 25. percentilom.
Where the percentile is the value Xpc characterised by the fact that the probability (p) that the distribution values are less than Xpc is less than and equal to a specific hundreth and that simultaneously the probability (p) that the distribution values are less than or equal to Xpc is greater than and equal to that specific hundredth.
Percentil je vrednost Xpc, za katero je značilno, da je verjetnost (p), da so vrednosti distribucije nižje od Xpc, enaka ali manjša od določene stotine in da je hkrati verjetnost (p), da so vrednosti distribucije nižje ali enake Xpc, enaka ali višja od navedene določene stotine.
The hundredth indicates the distribution fractile chosen.
Stotina označuje izbrani delež distribucije.
In the case of the median it is equal to 50/100.
V primeru mediane je ta enak 50/100.
For practical purposes, the percentile is the distribution value corresponding to a specific area subtended from the distribution or density curve.
V praksi je percentil vrednost distribucije, ki ustreza določenemu območju, zarisanemu od krivulje distribucije ali gostote.
To give an example, the 25th percentile represents the distribution value corresponding to an area equal to 0,25 or 25/100.
Tako, na primer, 25. percentil predstavlja vrednost distribucije, ki ustreza območju 0,25 ali 25/100.
In this method percentiles are computed on the basis of the real values which appear in the data matrix (percentiles computing procedure).
Pri tej metodi se percentili izračunajo na podlagi dejanskih vrednosti v podatkovni matriki (postopek za izračun percentilov).
Robust coefficient of variation (%)
Grobi koeficient variacije (%)
The CVr% represents a pure number which indicates the percentage variability of the set of numbers analysed.
CVr% predstavlja čisto število, ki označuje delež variabilnosti analiziranega niza števil.
For this reason it is very useful for checking the reliability of the panel assessors.
Zato je ta koeficient zelo koristen za preverjanje zanesljivosti članov ocenjevalne komisije.
Confidence intervals of the median at 95%
dstotni intervali zaupanja pri mediani
The confidence intervals at 95% (value of the error of the first kind equal to 0,05 or 5%) represent the interval within which the value of the median could vary if it were possible to repeat an experiment an infinite number of times.
dstotni intervali zaupanja (vrednost napake prve vrste je enaka 0,05 ali 5 %) predstavljajo interval, v katerem bi se vrednost mediane lahko spremenila, če bi bilo mogoče preskus ponoviti neštetokrat.
In practice, it indicates the interval of variability of the test in the operating conditions adopted starting from the assumption that it is possible to repeat it many times.
V praksi ta interval označuje interval variabilnosti pokušnje pod izbranimi delovnimi pogoji ob predpostavki, da se pokušnja lahko ponovi večkrat.
As with the CVr%, the interval helps to assess the reliability of the test.
Tako kot pri CVr% ta interval pomaga oceniti zanesljivost pokušnje.
C.I.upper
ICsup
C.I.lower
ICinf
where C = 1,96 for the confidence interval at the 95% level.
pri čemer je C v primeru 95-odstotnega intervala zaupanja enak 1,96.
‘ANNEX XXa
„PRILOGA XXa
METHOD FOR THE DETECTION OF EXTRANEOUS OILS IN OLIVE OILS
METODA ZA UGOTAVLJANJE PRISOTNOSTI TUJIH OLJ V OLJČNIH OLJIH