ISO 16657:2006

Sensory analysis — Apparatus — Olive oil tasting glass

Publication date: Jul 6, 2006

General information

Current stage: 90.60 Effective date: Dec 3, 2020

Originator: ISO

Owner: ISO/TC 34/SC 12

Type: International Standard

ICS: 67.240 67.260

Languages: English French Russian

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Status: Published

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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

PUBLISHED
ISO 16657:2006
90.60 Close of review
Dec 3, 2020

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