Your cart is currently empty!
ISO 16657:2023
ISO 16657:2023 Sensory analysis – Apparatus – Olive oil tasting glass
CDN $76.00
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 29842:2024 Sensory analysis – Methodology – Balanced incomplete block designs
CDN $233.00 Add to cart -
ISO 4120:2021 Sensory analysis – Methodology – Triangle test
CDN $173.00 Add to cart -
ISO 11132:2021 Sensory analysis – Methodology – Guidelines for the measurement of the performance of a quantitative descriptive sensory panel
CDN $233.00 Add to cart -
ISO 13300:2006 Sensory analysis – General guidance for the staff of a sensory evaluation laboratory – Part 1: Staff responsibilities
CDN $115.00 Add to cart
