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
BHD
20.4
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.
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