ISO 16657:2006
Sensory analysis - Apparatus - Olive oil tasting glass

Standard No.

ISO 16657:2006

Release Date

2006

Published By

International Organization for Standardization (ISO)

Status

Be replaced 2023-06

Replace By

ISO 16657:2023

Latest

ISO 16657:2023

Scope

This International Standard 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.

ISO 16657:2006 history

• 2023 ISO 16657:2023 Sensory analysis — Apparatus — Olive oil tasting glass
• 2006 ISO 16657:2006 Sensory analysis - Apparatus - Olive oil tasting glass