Bunsen – Professional Olive Oil Sensory Analysis Kit (6x) in accordance with standard L.248/67/2018

Bunsen – Professional Olive Oil Sensory Analysis Kit (6x) in accordance with standard L.248/67/2018

Bunsen – Bath Oil Sampling 6 Cups is a specialised kit designed for professional sensory analysis of olive oil, designed in accordance with European standard EU No. L.248/67/2018. This is the official standard used in IOC (International Olive Council) tasting panels for the objective assessment of extra virgin olive oil quality.

The kit has been created for analytical laboratories, test panels, olive sommeliers and EVOO producers who require precise and repeatable tasting conditions.

Product features:

• Compliance with EU standard No. L.248/67/2018 – meets the official requirements for the organoleptic evaluation of extra virgin olive oil in the European Union.
• Space for 6 professional tasting glasses (IOC standard – sold separately) – compatible with cobalt blue laboratory glassware, in accordance with panel procedures.
• High-class sample heating device (oil bath) – ensures even, stable heating of the oil, necessary for the proper release of aromas.
• Precise temperature control – the device maintains the temperature of the samples within the range of 25 ± 2°C, in accordance with IOC / EU standards, which eliminates the influence of external factors and guarantees repeatable results.
• Ergonomic and stable design – ideal for use in sensory laboratories, research institutes and training courses.
• Professional quality –the Bunsen set is used by tasting panels throughout Europe, including Spain, Portugal and Italy.

The significance of standard L.248/67/2018 and IOC standards

Standard L.248/67/2018 defines the rules for conducting an official organoleptic assessment of olive oil as part of quality classification (EVOO, VO, lampante). The assessment covers, among other things:

• Aroma (nose) – identification of notes: fruity, green, vegetal, herbal, nutty.
• Taste – analysis of the balance of bitterness, pungency and any sweet notes.
• Aftertaste – length and quality of the aftertaste.
• Defects such as: musty, winey-vinegary, rancid, muddy – their presence directly affects the classification of the oil.

Proper analysis requires controlled temperature, which is why the Bunsen set guarantees conditions in accordance with IOC panel protocols. Evenly heated oil releases all the volatile substances responsible for its full aromatic profile.

Application of the Bunsen set

• Laboratories testing the quality of olive oil (sensory + chemical analysis).
• Official IOC tasting panels and training for panelists.
• Producers and olive mills controlling the quality of olive oil batches.
• EVOO experts, olive sommeliers and scientific institutes.
• Educational events and professional tastings.

The Bunsen kit is an essential tool for anyone who wants to evaluate olive oil in accordance with international guidelines, at the level required for professional EVOO certification.

More information:

Detailed technical specifications available on the manufacturer's website: Bunsen – Bath Oil Sampling (6 Cups)