1 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.
BS ISO 16657:2023 history
2023BS ISO 16657:2023 Sensory analysis. Apparatus. Olive oil tasting glass