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ISO 16657:2006

Sensory analysis — Apparatus — Olive oil tasting glass
6 korr 2006
95.99 Withdrawal of Standard   5 qer 2023

General information

95.99     5 qer 2023

ISO

ISO/TC 34/SC 12

International Standard

67.240     67.260  

anglisht   frëngjisht  

Buying

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Scope

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.

Life cycle

NOW

WITHDRAWN
ISO 16657:2006
95.99 Withdrawal of Standard
5 qer 2023

REVISED BY

PUBLISHED
ISO 16657:2023