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dnaSRPS ISO 16657:2023

Sensory analysis — Apparatus — Olive oil tasting glass

General information

50.60     Feb 23, 2024

ISS

E034-12

International Standard

67.240     67.260  

Serbian  

Scope

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.

Life cycle

PREVIOUSLY

PUBLISHED
SRPS ISO 16657:2013

NOW

PROJECT
dnaSRPS ISO 16657:2023
50.60 Close of voting. Proof returned by secretariat
Feb 23, 2024

Related project

Adopted from ISO 16657:2023 IDENTICAL