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ISO 16657:2023

Current Revision

Sensory analysis - Apparatus - Olive oil tasting glass

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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.


SDO ISO: International Organization for Standardization
Document Number ISO 16657
Publication Date Not Available
Language en - English
Page Count
Revision Level
Supercedes
Committee ISO/TC 34/SC 12
Publish Date Document Id Type View
Not Available ISO 16657:2023 Revision