ISO/AWI 16657

Sensory analysis — Apparatus — Olive oil tasting glass

General information

Current stage: 40.99 Effective date: Jun 10, 2022

Originator: ISO

Owner: ISO/TC 34/SC 12

Type: International Standard

ICS: 67.240 67.260

Languages: English French

Buying

Status: Draft

PDF - EC$120.40

Paper - EC$120.40

PDF and Paper - EC$240.80

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Scope

ISO 16657 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

PREVIOUSLY

Revises
ISO 16657:2006

NOW

IN_DEVELOPMENT
ISO/AWI 16657
40.99 Full report circulated: DIS approved for registration as FDIS
Jun 10, 2022

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