ISO 16657:2006 Preview

Sensory analysis -- Apparatus -- Olive oil tasting glass

ISO 16657:2006 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 is not intended for the analysis of the colour or texture of olive oils.

In addition, it describes an adapted heating unit used to reach and maintain the right temperature for this analysis.


General information

  • Status :  Published
    Publication date : 2006-07
  • Edition : 1
    Number of pages : 5
  • :
    ISO/TC 34/SC 12
    Sensory analysis
  • 67.260
    Plants and equipment for the food industry
    67.240
    Sensory analysis

Buy this standard

Format Language
PDF
Paper
  • CHF38

Got a question?

Check out our FAQs

Customer care
+41 22 749 08 88

Opening hours:
Monday to Friday - 09:00-12:00, 14:00-17:00 (UTC+1)

Keep up to date with ISO

Sign up to our newsletter for the latest news, views and product information

 Subscribe