prBAS ISO 16657:2025
Sensory analysis — Apparatus — Olive oil tasting glass
General information
Status:Project
Number of pages:9
Adoption method:Korice
Language:engleski
Edition:2.
Realization date:21.11.2024
Forseen date for next stage code:20.03.2025
Technical committee:BAS/TC 43, Food
ICS:
67.240, Sensory analysis
67.260, Plants and equipment for the food industry
67.260, Plants and equipment for the food industry
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.
Lifecycle
...
Original document and degree of correspondence
ISO 16657:2023, identical
Relation to BAS standards
Work material
Only members of the technical committee have access to work material. If you are a members of this technical committee you need to login to view the documents. Login