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SRPS ISO 16657:2013

Sensory analysis — Apparatus — Olive oil tasting glass

Nov 29, 2013
95.99   Withdrawal of Standard   Mar 29, 2024

General information

95.99     Mar 29, 2024

ISS

E034-12

International Standard

67.240     67.260  

English  

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Scope

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.

Life cycle

NOW

WITHDRAWN
SRPS ISO 16657:2013
95.99 Withdrawal of Standard
Mar 29, 2024

REVISED BY

PUBLISHED
SRPS ISO 16657:2024

Related project

Adopted from ISO 16657:2006