ISO 16657:2023
ISO 16657:2023 Sensory analysis – Apparatus – Olive oil tasting glass
CDN $86.00
Description
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.
Edition
2
Published Date
2023-06-05
Status
PUBLISHED
Pages
5
Language
English
Format
Secure PDF
Secure – PDF details
- Save your file locally or view it via a web viewer
- Viewing permissions are restricted exclusively to the purchaser
- Device limits - 3
- Printing – Enabled only to print (1) copy
See more about our Environmental Commitment
Abstract
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.
Previous Editions
Can’t find what you are looking for?
Please contact us at:
Related Documents
-
ISO 5492:2016 Sensory analysis – Vocabulary – Amendment 1
CDN $86.00 Add to cart -
ISO 20613:2019 Sensory analysis – General guidance for the application of sensory analysis in quality control
CDN $131.00 Add to cart -
ISO 3591:1977 Sensory analysis – Apparatus – Wine-tasting glass
CDN $86.00 Add to cart -
ISO 8586:2023 Sensory analysis – Selection and training of sensory assessors
CDN $352.00 Add to cart
