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.
Status: Under developmentPublication date: 2023-06
Technical Committee: ISO/TC 34/SC 12 Sensory analysis
ISO 16657Stage: 60.00 (Under publication)
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