Abstract

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.


General information 

  • Status
     : Withdrawn
    Publication date
     : 2006-07
  • Edition
     : 1
    Number of pages
     : 5
  • Technical Committee
     : ISO/TC 34/SC 12 Sensory analysis
  • ICS
     :
    67.240 Sensory analysis
    67.260 Plants and equipment for the food industry

Life cycle

Got a question?

Check out our FAQs

Customer care
+41 22 749 08 88

Opening hours:
Monday to Friday - 09:00-12:00, 14:00-17:00 (UTC+1)

  2. Store
  3. Standards catalogue
  4. TC
  5. ISO/TC 34/SC 12
  6. ISO 16657:2006