This standard was last reviewed and confirmed in 2015. Therefore this version remains current.
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.
Status: PublishedPublication date: 2006-07
Edition: 1Number of pages: 5
Technical Committee: ISO/TC 34/SC 12 Sensory analysis
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A standard is reviewed every 5 years
Stage: 90.92 (To be revised)
Revised byUnder development
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