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SRPS ISO 16657:2024

Sensory analysis — Apparatus — Olive oil tasting glass

Mar 29, 2024
Mar 29, 2024

General information

60.60     Mar 29, 2024

ISS

E034-12

International Standard

67.240     67.260  

Serbian  

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Published

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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

WITHDRAWN
SRPS ISO 16657:2013

NOW

PUBLISHED
SRPS ISO 16657:2024
60.60 Standard published
Mar 29, 2024

Related project

Adopted from ISO 16657:2023 IDENTICAL