GSO ISO 16657:2014
ISO 16657:2006
Gulf Standard
Historical
·
Approved on
25 December 2014
Sensory analysis -- Apparatus -- Olive oil tasting glass
GSO ISO 16657:2014 Files
English
5 Pages
Historical
Reference Language
20.1 OMR
GSO ISO 16657:2014 Scope
This International Standard 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.
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