ISO 16657:2023
International Standard
Current Edition
·
Approved on
05 June 2023
Sensory analysis — Apparatus — Olive oil tasting glass
ISO 16657:2023 Files
English
5 Pages
Current Edition
18.34 BHD
ISO 16657:2023 Scope
This document specifies the characteristics of a glass intended for use in the sensory analysis of the organoleptic attributes of odour, taste and flavour of virgin olive oils, for the classification of such oils.
The glass does not apply for the analysis of the colour or texture of olive oils.
In addition, this document describes an adapted heating unit used to reach and maintain the right temperature for this analysis.
Best Sellers
GSO 150-2:2013
Gulf Standard
Expiration dates for food products - Part 2 :
Voluntary expiration dates
BH GSO 150-2:2015
GSO 150-2:2013
Bahraini Standard
Expiration dates for food products - Part 2 :
Voluntary expiration dates
BH GSO 2055-1:2016
GSO 2055-1:2015
Bahraini Technical Regulation
HALAL FOOD - Part 1 : General Requirements
GSO 2055-1:2015
Gulf Technical Regulation
HALAL FOOD - Part 1 : General Requirements
Recently Published
ISO 6289:2025
International Standard
Skis — Vocabulary
ISO 13402:2025
International Standard
Surgical and dental hand instruments — Determination of resistance against autoclaving, corrosion and thermal exposure
ISO/TS 24315-1:2025
International Standard
Intelligent transport systems — Management of electronic traffic regulations (METR) — Part 1: Vocabulary
ISO 17633:2025
International Standard
Welding consumables — Tubular cored electrodes and rods for gas shielded and non-gas shielded metal arc welding of stainless and heat-resisting steels — Classification