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
20.08
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
GSO 9:2022
Gulf Technical Regulation
Labeling of prepackaged food stuffs
BH GSO 9:2023
GSO 9:2022
Bahraini Technical Regulation
Labeling of prepackaged food stuffs
Recently Published
ISO 787-24:2026
International Standard
General methods of test for pigments and extenders — Part 24: Photometric methods for determining the relative tinting strength of coloured pigments and the relative scattering power of white pigments
ISO 3116:2026
International Standard
Magnesium and magnesium alloys — Wrought magnesium and magnesium alloys
ISO 3219-3:2026
International Standard
Rheology — Part 3: Test procedure and examples for the evaluation of results when using rotational and oscillatory rheometry
ISO 19123-2:2026
International Standard
Geographic information — Schema for coverage geometry and functions — Part 2: Coverage implementation schema