natgillin/translations-raw huggingface dataset:
Quantitative evaluation.
Kvantitativna ocena
Calculate the areas of the α-cholestanol and the sterol and triterpene dialcohols peaks by using the computing system.
Z računalniškim sistemom izračunajte površine vrhov za α-holestanol ter sterole in triterpenske dialkohole.
Ignore peaks for any compound which are not included (ergosterol must not be calculated) among those listed in Table 1.
Ne upoštevajte vrhov za tiste spojine, ki niso vključene med tiste, navedene v tabeli 1 (ergosterol se ne računa).
The response factor for α-cholestanol should be considered equal to 1.
Za odzivni faktor α-holestanola je treba šteti, da je enak 1.
Calculate the concentration of each individual sterol, in mg/kg of fatty material, as follows:
Izračunajte koncentracijo vsakega posameznega sterola v mg/kg maščobe:
peak area for sterol x, in computing system counts;
površina vrha za sterol x, izračunana z računalniškim sistemom;
area of the α-cholestanol peak, in computing system counts;
površina vrha za α-holestanol, izračunana z računalniškim sistemom;
mass of added α-cholestanol, in milligrams;
masa dodanega α-holestanola, v miligramih;
m mass of the sample used for determination, in grams.
m masa vzorca, uporabljenega za določanje, v gramih.
Report individual sterol concentrations as mg/kg of fatty material and their sum as "total sterols".
Zabeležite posamezne koncentracije sterola kot mg/kg maščobe in njihovo vsoto kot „steroli skupaj“.
The composition of each of the individual sterols and of the erythrodiol and uvaol should be expressed to one decimal point.
Sestavo vsakega posameznega sterola ter eritrodiola in uvaola je treba izraziti na eno decimalno mesto natančno.
Total sterol composition must be expressed without any decimal point.
Vsoto skupnih sterolov je treba izraziti brez decimalk.
Calculate the percentage of each individual sterol from the ratio of the relevant peak area to the total peak area for sterols and erythrodiol and uvaol:
Izračunajte delež za vsak posamezni sterol iz razmerja med ustrezno površino vrha in površino vseh vrhov za sterol ter eritrodiol in uvaol:
peak area for x;
površina vrha x;
ΣA total peak area for sterols;
ΣA površina vseh vrhov za sterol.
Apparent β-sitosterol: Δ5-23-stigmastadienol + clerosterol + β-sitosterol + sitostanol + Δ5-avenasterol + Δ5-24-stigmastadienol.
Navidezni β-sitosterol: Δ5-23-stigmastadienol + klerosterol + β-sitosterol + sitostanol + Δ5-avenasterol + Δ5-24-stigmastadienol.
Calculate the percentage of erythrodiol and uvaol:
Izračunajte delež eritrodiola in uvaola:
Erythrodiol
eritrodiol
ΣA sum area for sterol in computing system counts;
ΣA površina vseh vrhov za sterol, izračunana z računalniškim sistemom;
Er area of Erythrodiol in computing system counts;
Er površina vrha za eritrodiol, izračunana z računalniškim sistemom;
Uv area of Uvaol in computing system counts;
Uv površina vrha za uvaol, izračunana z računalniškim sistemom.
Determination of the linear speed of the gas
Določanje linearne hitrosti plina
With the gas chromatograph set to normal operating conditions, inject 1 to 3 μl of methane (or propane) and measure the time taken by the gas to pass through the column, from the time of injection to the time at which the peak appears (tM).
Pri nastavitvi plinskega kromatografa na normalne delovne pogoje vbrizgajte 1 do 3 μl metana (ali propana) in izmerite čas, ki ga plin potrebuje za pot skozi kolono, od trenutka vbrizganja do trenutka, ko se pojavi vrh (tM).
The linear speed in cm/s is given by L/tM, where L is the length of the column in centimetres and tM is the measured time, in seconds.
Linearna hitrost v cm/s je podana z L/tM, pri čemer je L dolžina kolone v centimetrih in tM izmerjeni čas v sekundah.
Relative retention times for sterols
Relativni retenzijski časi sterolov
Peak
Vrh
Relative retention time
Relativni retenzijski čas
SE 54 column
Kolona SE 54
SE 52 column
Kolona SE 52
Δ-5-cholesten-3ß-ol
Δ-5-holesten-3ß-ol
Cholestanol
holestanol
cholestan-3ß-ol
holestan-3ß-ol
ethyl-Δ-5,22-cholestadien-3ß-ol
etil-Δ-5,22-holestadien-3ß-ol
24 methy Δ5-7-22 cholestatrien 3ß-ol
etil-Δ5-7-22-holestatrien-3β-ol
ethylene-cholesterol
etilen-holesterol
ethylene-Δ-5,24-cholestadien-3ß-o1
etilen-Δ-5,24-holestadien-3ß-o1
ethyl-Δ-5-cholesten-3ß-ol
etil-Δ-5-holesten-3ß-ol
ethyl-cholestan-3ß-ol
etil-holestan-3ß-ol
thyl-Δ-5,22-cholestadien-3ß-ol
til-Δ-5,22-holestadien-3ß-ol
ethyl-Δ-7-cholesten-3ß-ol
etil-Δ-7-holesten-3ß-ol
,S)-24-ethyl-Δ-5,23-choIestadien-3ß-ol
,S)-24-etil-Δ-5,23-holestadien-3ß-ol
thyl-Δ-5,25-cholestadien-3ß-ol
til-Δ-5,25-holestadien-3ß-ol
thyl-Δ-5-cholesten-3ß-ol
til-Δ-5-holesten-3ß-ol
thyl-cholestan-3ß-ol
til-holestan-3ß-ol
thylidene-Δ-cholesten-3ß-ol
tiliden-Δ-holesten-3ß-ol
,S)-24-ethyl-Δ-5,24-cholestadien-3ß-ol
,S)-24-etil-Δ-5,24-holestadien-3ß-ol
,S)-24-ethyl-Δ-7-cholesten-3ß-ol
,S)-24-etil-Δ-7-holesten-3ß-ol
thylidene-Δ-7-cholesten-3ß-ol
tiliden-Δ-7-holesten-3ß-ol
olean-12en-3ß28 diol
olean-12-en-3β28-diol
Δ12-ursen-3ß28 diol
Δ12-ursen-3β28-diol
Gas chromatogram of the sterol and triterpene dialchols fraction of a lampante olive oil (spiked with internal standard)
Plinski kromatogram sterolnih in triterpenskih dialkoholnih frakcij lampante oljčnega olja (z dodanim notranjim standardom)
Gas chromatogram of the sterol and triterpene dialchols fraction of a refined olive oil (spiked with internal standard)
Plinski kromatogram sterolnih in triterpenskih dialkoholnih frakcij rafiniranega oljčnega olja (z dodanim notranjim standardom)
TLC plate olive-pomace oil with the zone that must be scraped for sterols and triterpenic dialcohols determination
Tankoplastna kromatografija olja iz oljčnih tropin s površino, s katere je treba odstraniti silikagel za določitev sterolov in triterpenskih dialkoholov
1 – Squalene
1 – skvalen
2 – Triterpene and Aliphatic alcohols
2 – triterpenski in alifatski alkoholi
3 – Sterols and Triterpenic dialcohols
3 – steroli in triterpenski dialkoholi
4 – Start and free fatty acids
4 – začetne in proste maščobne kisline
THE INTERNATIONAL OLIVE COUNCIL’S METHOD FOR THE ORGANOLEPTIC ASSESSMENT OF VIRGIN OLIVE OIL
METODA MEDNARODNEGA SVETA ZA OLJKE ZA ORGANOLEPTIČNO OCENJEVANJE DEVIŠKEGA OLJČNEGA OLJA
The purpose of this international method is to determine the procedure for assessing the organoleptic characteristics of virgin olive oil within the meaning of point 1 of Annex XVI to Regulation (EC) No 1234/2007 and to establish the method for its classification on the basis of those characteristics.
Namen te mednarodne metode je določiti postopek za ocenjevanje organoleptičnih značilnosti deviškega oljčnega olja v smislu točke 1 Priloge XVI k Uredbi (ES) št. 1234/2007 in na podlagi teh značilnosti določiti način za razvrščanje olj.
The method described is applicable only to virgin olive oil and to the classification or labelling of such oils according to the intensity of the defects perceived and of the fruitiness, as determined by a group of tasters selected, trained and monitored as a panel.
Opisana metoda se uporablja samo za deviško oljčno olje ter njegovo razvrščanje ali etiketiranje glede na intenzivnost odkritih napak in sadežnosti, kot jo določi skupina izbranih, usposobljenih in preverjenih pokuševalcev, ki sestavljajo ocenjevalno komisijo.
It also provides for indications for optional labelling.
Metoda vsebuje tudi navedbe za neobvezno etiketiranje.
The IOC standards mentioned in this Annex are used in their last available version.
V tej prilogi se uporabljajo najnovejše razpoložljive različice standardov Mednarodnega sveta za oljke.
GENERAL BASIC VOCABULARY FOR SENSORY ANALYSIS
OSNOVNI SPLOŠNI BESEDNJAK ZA ORGANOLEPTIČNO ANALIZO
Fusty/muddy sediment: Characteristic flavour of oil obtained from olives piled or stored in such conditions as to have undergone an advanced stage of anaerobic fermentation, or of oil which has been left in contact with the sediment that settles in underground tanks and vats and which has also undergone a process of anaerobic fermentation.
Pregreto/morklja Značilna aroma olja iz oljk, ki so bile zložene ali skladiščene v takšnih pogojih, da so dosegle visoko stopnjo anaerobne fermentacije, ali olja, ki je ob pretakanju v rezervoarjih ali sodih ostalo v stiku z usedlinami, pri katerih je prav tako prišlo do anaerobne fermentacije.
Musty-humid-earthy: Characteristic flavour of oils obtained from fruit in which large numbers of fungi and yeasts have developed as a result of its being stored in humid conditions for several days or of oil obtained from olives that have been collected with earth or mud on them and which have not been washed.
Plesnivo – vlažno – zemlja Značilna aroma olja iz oljk, na katerih so se zaradi večdnevnega skladiščenja v vlagi razvile plesni in kvasovke, ali olja iz oljk, ki so bile pobrane umazane z zemljo ali blatom in niso bile oprane.
Winey-vinegary-acid-sour: Characteristic flavour of certain oils reminiscent of wine or vinegar.
Zakisano/kiselkasto Značilna aroma nekaterih olj, ki spominja na vino ali kis.
This flavour is mainly due to a process of aerobic fermentation in the olives or in olive paste left on pressing mats which have not been properly cleaned and leads to the formation of acetic acid, ethyl acetate and ethanol.
Aroma nastane zaradi aerobne fermentacije oljk ali ostankov oljčne drozge v nepravilno opranih slojnicah, kar povzroči nastanek ocetne kisline, etilacetata in etanola.
Rancid: Flavour of oils which have undergone an intense process of oxidation.
Žarko Aroma olj, pri katerih je prišlo do intenzivne oksidacije.
Frostbitten olives (wet wood): Characteristic flavour of oils extracted from olives which have been injured by frost while on the tree.
Zmrznjene oljke (vlažen les) Značilna aroma olj iz oljk, ki so na drevju zmrznile.
Other negative attributes
Druge negativne lastnosti
Heated or: Characteristic flavour of oils caused by excessive and/or prolonged
Segreto ali Značilna aroma olj, ki so jih med predelavo preveč in/ali predolgo
Burnt: Heating during processing, particularly when the paste is thermally mixed, if this is done under unsuitable thermal conditions.
zažgano segrevali, zlasti med termičnim mešanjem oljčne drozge pod neustreznimi temperaturnimi pogoji.
Hay–wood: Characteristic flavour of certain oils produced from olives that have dried out.
Seno – les Značilna aroma nekaterih olj iz suhih oljk.
Rough: Thick, pasty mouth sensation produced by certain old oils.
Grobo Grob in gost občutek pri nekaterih starih oljih, ki ob pokušanju obložijo ustno votlino.
Greasy: Flavour of oil reminiscent of that of diesel oil, grease or mineral oil.
Strojno olje Aroma olja, ki spominja na dizel, maščobe ali mineralna olja.
Vegetable water: Flavour acquired by the oil as a result of prolonged contact with vegetable water which has undergone fermentation processes.
Rastlinska voda Aroma, ki jo olje pridobi ob daljšem stiku s fermentirano rastlinsko vodo.
Brine: Flavour of oil extracted from olives which have been preserved in brine.
Slanica Aroma olja iz oljk, hranjenih v slanici.
Metallic: Flavour that is reminiscent of metals.
Kovinsko Aroma, ki spominja na kovino.
It is characteristic of oil which has been in prolonged contact with metallic surfaces during crushing, mixing, pressing or storage.
Značilna je za olje, ki je bilo med mletjem, mešanjem, stiskanjem ali skladiščenjem dolgo v stiku s kovinskimi površinami.
Esparto: Characteristic flavour of oil obtained from olives pressed in new esparto mats.
Športa Značilna aroma olja iz oljk, stiskanih v novih športah.
The flavour may differ depending on whether the mats are made of green esparto or dried esparto.
Razlikuje se glede na to, ali so slojnice izdelane iz zelenega ali posušenega materiala.
Grubby: Flavour of oil obtained from olives which have been heavily attacked by the grubs of the olive fly (Bactrocera oleae).
Črvivo Aroma olja iz oljk, ki so jih napadle ličinke oljčne muhe (Bactrocera oleae).
Cucumber: Flavour produced when an oil is hermetically packed for too long, particularly in tin containers, and which is attributed to the formation of 2,6 nonadienal.
Kumara Aroma olja, ki nastane, kadar je olje predolgo neprepustno zaprto, zlasti v pločevinkah, in jo pripisujejo nastanku 2,6-nonadienala.
Fruity: Set of olfactory sensations characteristic of the oil which depends on the variety and comes from sound, fresh olives, either ripe or unripe.
Sadežno Skupek vonjev, ki je odvisen od sorte oljk ter izvira iz zdravih in svežih zrelih ali nezrelih oljk.
It is perceived directly and/or through the back of the nose.
Zaznava se neposredno in/ali retronazalno.
Bitter: Characteristic primary taste of oil obtained from green olives or olives turning colour.
Grenko Značilen osnovni okus olja iz zelenih olj ali oljk na stopnji zorenja.
It is perceived in the circumvallate papillae on the “V” region of the tongue.
Zaznava se s papilami, ki so na korenu jezika v obliki črke V.
Pungent: Biting tactile sensation characteristic of oils produced at the start of the crop year, primarily from olives that are still unripe.
Pikantno Skeleč tipni občutek v ustih, značilen za olja, proizvedena na začetku proizvodnega leta, v glavnem iz še nezrelih oljk.
It can be perceived throughout the whole of the mouth cavity, particularly in the throat.
Zaznava se v celotni ustni votlini, zlasti v grlu.
Upon request, the panel leader may certify that the oils which have been assessed comply with the definitions and ranges corresponding to the following adjectives according to the intensity and perception of the attributes.
Vodja ocenjevalne komisije lahko na zahtevo potrdi, da so ocenjena olja skladna z opredelitvami in intervali, ki glede intenzivnosti in zaznavanja lastnosti ustrezajo izrazom v nadaljevanju.
Positive attributes (fruity, bitter and pungent): According to the intensity of perception:
Pozitivne lastnosti (sadežno, grenko in pikantno): glede na intenzivnost zaznavanja:
Intense, when the median of the attribute is more than 6;
intenzivno, če je mediana lastnosti višja od 6,
Medium, when the median of the attribute is between 3 and 6;
srednje, če je mediana lastnosti med 3 in 6,
Light, when the median of the attribute is less than 3.
lahko, če je mediana lastnosti nižja od 3.
Fruity: Set of olfactory sensations characteristic of the oil which depends on the variety of olive and comes from sound, fresh olives in which neither green nor ripe fruitiness predominates.
Sadežno Skupek vonjev, ki je odvisen od sorte oljk ter izvira iz zdravih in svežih oljk, pri katerih ne prevladuje niti sadežnost zelenih oljk niti sadežnost zrelih oljk.
Greenly fruity: Set of olfactory sensations characteristic of the oil which is reminiscent of green fruit, depends on the variety of olive and comes from green, sound, fresh olives.
Sadežno – zeleno Skupek vonjev, ki spominja na zelene sadeže, je odvisen od sorte oljk ter izvira iz zdravih in svežih zelenih oljk.
Ripely fruity: Set of olfactory sensations characteristic of the oil which is reminiscent of ripe fruit, depends on the variety of olive and comes from sound, fresh olives.
Sadežno – zrelo Skupek vonjev, ki spominja na zrele sadeže, je odvisen od sorte oljk ter izvira iz zdravih in svežih oljk.
Well balanced: Oil which does not display a lack of balance, by which is meant the olfactory–gustatory and tactile sensation where the median of the bitter and/or pungent attributes is two points higher than the median of the fruitiness.
Uravnoteženo Olje, ki ni neuravnoteženo v smislu vonja, okusa in tipnega občutka v ustih ter pri katerem je mediana lastnosti grenko in/ali pikantno za dve točki višja od mediane lastnosti sadežno.
Mild oil: Oil for which the median of the bitter and pungent attributes is 2 or less.
Blago olje Olje, pri katerem je mediana lastnosti grenko in pikantno nižja ali enaka 2.
GLASS FOR OIL TASTING
KOZARCI ZA DEGUSTACIJO OLJA
ACCESSORIES
DODATKI
The following accessories, which are required by tasters to perform their task properly, must be supplied in each booth and must be within easy reach:
Da bi lahko pokuševalci pravilno opravili svojo nalogo, morajo biti v vsaki kabini zagotovljeni in zlahka dostopni naslednji dodatki:
glasses (standardised) containing the samples, code numbered, covered with a watch-glass and kept at 28 °C ± 2 °C;
kozarci (standardizirani), ki vsebujejo vzorce, so oštevilčeni s kodo, pokriti z urnim steklom in hranjeni pri temperaturi 28 ± 2 °C,
profile sheet (see Figure 1) on hard copy, or on soft copy provided that the conditions of the profile sheet are met, together with the instructions for its use if necessary
ocenjevalni list (glej sliko 1) v tiskani obliki (ali elektronski, če so izpolnjeni pogoji za ocenjevalni list), vključno z navodili za njegovo uporabo, če je to potrebno,
pen or indelible ink
kemični svinčnik ali pisalo z neizbrisljivim črnilom,
trays with slices of apple and/or water, carbonated water and/or rusks
pladnji s koščki jabolka in/ali vodo, vodo z dodanim ogljikovim dioksidom in/ali prepečencem,
glass of water at ambient temperature
kozarec vode sobne temperature,
sheet recalling the general rules listed in sections 8.4 and 9.1.1
list s splošnimi pravili iz oddelkov 8.4 in 9.1.1,
spittoons.
pljuvalniki.
PANEL LEADER AND TASTERS
VODJA OCENJEVALNE KOMISIJE IN POKUŠEVALCI
Panel leader
Vodja ocenjevalne komisije
The panel leader must be a suitably trained person with an expert knowledge of the kinds of oils which he or she will come across in the course of their work.
Vodja ocenjevalne komisije mora biti ustrezno usposobljen in imeti strokovno znanje o vrstah olj, s katerimi se bo med delom srečeval.
They are the key figure in the panel and responsible for its organisation and running.
Ima ključno vlogo v ocenjevalni komisiji ter je odgovoren za njeno organizacijo in delovanje.
The work of the panel leader calls for basic training in the tools of sensory analysis, sensory skill, meticulousness in the preparation, organisation and performance of the tests and skill and patience to plan and execute the tests in a scientific manner.
Vodja ocenjevalne komisije mora imeti osnovno znanje o delu z orodji za organoleptično analizo, organoleptične izkušnje, mora biti natančen pri pripravi, organizaciji in izvedbi pokušenj ter mora znati te pokušnje potrpežljivo in znanstveno načrtovati in izvesti.
They are the sole person responsible for selecting, training and monitoring the tasters in order to ascertain their level of aptitude.
Vodja ocenjevalne komisije ima izključno odgovornost za izbiro, usposabljanje in preverjanje pokuševalcev za določitev ravni njihovih sposobnosti.
They are thus responsible for the appraisal of the tasters, which must always be objective and for which they must develop specific procedures based on tests and solid acceptance and rejection criteria.
To pomeni, da je odgovoren za oceno pokuševalcev, ki mora biti vedno objektivna ter za katero mora vodja oblikovati posebne postopke na podlagi pokušenj in zanesljivih meril za sprejem ali zavrnitev.
Panel leaders are responsible for the performance of the panel and hence for its evaluation, of which they must give reliable, objective proof.
Vodja ocenjevalne komisije je odgovoren za uspešnost komisije in posledično za njeno oceno, za katero mora zagotoviti zanesljiva in objektivna dokazila.
In any case, they must demonstrate at all times that the method and tasters are under control.
V vsakem primeru mora biti vedno zmožen dokazati, da so metoda in pokuševalci pod nadzorom.
Periodic calibration of the panel is recommended (IOC/T.20/Doc. No 14, § 5).
Priporočljivo je redno usposabljanje ocenjevalne komisije (IOC/T.20/Dok. št. 14, točka 5).
They hold ultimate responsibility for keeping the records of the panel.
Vodja ocenjevalne komisije ima končno odgovornost za vodenje njenih evidenc.
These records must always be traceable.
Slednje morajo biti vedno sledljive.
They must comply with the assurance and quality requirements laid down in international sensory analysis standards and ensure the anonymity of the samples at all times.
Poleg tega mora vodja izpolnjevati zahteve glede zagotavljanja kakovosti, ki so določene v mednarodnih standardih za organoleptično analizo, in zagotoviti, da so vzorci ves čas anonimni.
They shall be responsible for inventorying and ensuring that the apparatus and equipment needed to comply with the specifications of this method is properly cleaned and maintained and shall keep written proof thereof, as well as of the compliance with the test conditions.
Vodja ocenjevalne komisije je odgovoren za inventuro opreme, potrebne za izpolnitev specifikacij te metode, pri tem pa mora zagotoviti, da je ta oprema ustrezno očiščena in vzdrževana, o čemer mora imeti pisna dokazila, vključno z dokazilom o izpolnjevanju pogojev za pokušanje.
They shall be in charge of the reception and storage of the samples upon their arrival at the laboratory as well as of their storage after being tested.
Vodja ocenjevalne komisije je odgovoren za sprejem in shranjevanje vzorcev, ko prispejo v laboratorij, ter njihovo shranjevanje po pokušanju.
When doing so, they shall ensure at all times that the samples remain anonymous and are properly stored, for which purpose they must develop written procedures in order to ensure that the entire process is traceable and affords guarantees.
Pri tem mora zagotoviti, da so vzorci ves čas anonimni in ustrezno shranjeni, za kar mora oblikovati pisne postopke za zagotovitev sledljivosti in zanesljivosti celotnega procesa.
In addition, they are responsible for preparing, coding and presenting the samples to the tasters according to an appropriate experimental design in line with pre-established protocols, as well as for assembling and statistically processing the data obtained by the tasters.
Poleg tega je vodja ocenjevalne komisije odgovoren za pripravo, kodiranje in predstavitev vzorcev pokuševalcem v skladu z ustreznim načrtom pokušanja in predhodno določenimi protokoli ter za zbiranje in statistično obdelavo podatkov, ki jih pridobijo pokuševalci.
They shall be in charge of developing and drafting any other procedures that might be necessary to complement this standard and to ensure that the panel functions properly.
Vodja ocenjevalne komisije je odgovoren za razvoj in oblikovanje kakršnih koli drugih postopkov, ki so morda potrebni za izpolnitev tega standarda in zagotovitev pravilnega delovanja komisije.
They must seek ways of comparing the results of the panel with those obtained by other panels undertaking the analysis of virgin olive oil in order to ascertain whether the panel is working properly.
Vodja ocenjevalne komisije mora poiskati načine, kako primerjati rezultate komisije z rezultati drugih komisij, ki so analizirale deviško oljčno olje, da bi ugotovil, ali komisija deluje pravilno.
It is the duty of the panel leader to motivate the panel members by encouraging interest, curiosity and a competitive spirit among them.
Vodja ocenjevalne komisije mora spodbujati člane komisije, tako da spodbuja njihovo zanimanje in radovednost ter konkurenco med njimi.
To do so, they are strongly recommended to ensure a smooth two-way flow of information with the panel members by keeping them informed about all the tasks they carry out and the results obtained.
V ta namen se zelo priporoča, da vodja zagotavlja neovirano izmenjavo informacij s člani komisije, tako da jih obvešča o vseh opravljenih nalogah in dobljenih rezultatih.
In addition, they shall ensure that their opinion is not known and shall prevent possible leaders from asserting their criteria over the other tasters.
Poleg tega vodja zagotavlja, da njegovo mnenje ostane anonimno, in ne dovoli drugim vodjem, da bi vsiljevali svoja merila drugim pokuševalcem.
They shall summon the tasters sufficiently in advance and shall answer any queries regarding the performance of the tests, but shall refrain from suggesting any opinion to them on the sample.
Vodja ocenjevalne komisije pravočasno povabi pokuševalce in odgovori na kakršna koli poizvedovanja glede izvedbe pokušenj, vendar pri tem ne razkrije nobenega mnenja o vzorcu.
Tasters
Pokuševalci