ISO 16657:2023
International Standard
Current Edition
·
Approved on
05 June 2023
Sensory analysis — Apparatus — Olive oil tasting glass
ISO 16657:2023 Files
English
5 Pages
Current Edition
20.51 OMR
ISO 16657:2023 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.
Best Sellers
GSO 150-2:2013
Gulf Standard
Expiration dates for food products - Part 2 :
Voluntary expiration dates
OS GSO 150-2:2013
GSO 150-2:2013
Omani Standard
Expiration dates for food products - Part 2 :
Voluntary expiration dates
OS GSO 2055-1:2015
GSO 2055-1:2015
Omani Standard
HALAL FOOD - Part 1 : General Requirements
GSO 2055-1:2015
Gulf Technical Regulation
HALAL FOOD - Part 1 : General Requirements
Recently Published
ISO/IEC TR 21221:2025
International Standard
Information technology — Artificial intelligence — Beneficial AI systems
ISO 7730:2025
International Standard
Ergonomics of the thermal environment — Analytical determination and interpretation of thermal comfort using calculation of the PMV and PPD indices and local thermal comfort criteria
ISO 8000-220:2025
International Standard
Data quality — Part 220: Sensor data: Quality measurement
ISO 22412:2025
International Standard
Particle size analysis — Dynamic light scattering (DLS)