Division 8.2 Test and sample temperatureF1

The oil samples intended for tasting shall be kept in the glasses at 28 °C ± 2 °C throughout the test. 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. See the standard IOC/T.20/Doc. No 5 ‘ Glass for Oil Tasting ’ for the method which has to be used for heating the samples when in the glass.

The test room must be at a temperature between 20 ° and 25 °C (see IOC/T.20/Doc. No 6).