ISO 16657:2006

Sensory analysis — Apparatus — Olive oil tasting glass

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.

Edition	2006
Published Date	2006
Published By	International Standardization Organisation
Page Count	5