ISO 16657:2023 PDF

Name: ISO 16657:2023 — Sensory analysis — Apparatus — Olive oil tasting glass
SKU: ISO 16657:2023
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Sensory analysis — Apparatus — Olive oil tasting glass

Название (английский):

ISO 16657:2023

Sensory analysis — Apparatus — Olive oil tasting glass

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 5
Дата публикации:: 5 июня 2023 г.
Издание:: ISO IS 16657 edition 2 version 1
ICS:: 67.240

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Описание (английский):

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.

Abstract

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Overview

ISO 16657:2023 - Sensory analysis - Apparatus - Olive oil tasting glass specifies the required characteristics of the olive oil tasting glass and an adapted heating unit used in sensory analysis of virgin olive oils. The standard defines the glass form, material and manufacturing quality needed to assess organoleptic attributes (odour, taste and flavour) for classification purposes. It explicitly excludes use of the glass for colour or texture analysis.

Key topics and technical requirements

Purpose: Standardizes the tasting vessel and sample heating conditions used in sensory analysis of virgin olive oils (organoleptic assessment).

Glass geometry and capacity:

Total capacity: 130 ml ± 10 ml
Total height: 60 mm ± 1 mm
Mouth diameter: 50 mm ± 1 mm
Maximum (widest) diameter: 70 mm ± 1 mm
Base diameter: 35 mm ± 1 mm

Wall and base thickness:

Lateral wall thickness: 1.5 mm ± 0.2 mm
Base thickness: 5 mm ± 1 mm

Cover: Each tasting glass must be supplied with a watch glass (cover) whose diameter exceeds the mouth by 10 mm to retain aroma and prevent contamination.

Material and manufacture:

Dark-coloured, annealed (re-cooked) glass to prevent visual assessment of colour and to withstand temperature changes.
Glass must be free from scratches and bubbles; rim must be smooth and even.

Functional design features:

Stable base to prevent tipping and spillage.
Neck/reduced mouth to concentrate volatiles for aroma identification.
Shape compatible with a heating block for uniform base heating.

Heating unit and temperature control:

Standard recommends an adapted heating device to reach and maintain sample temperature of (28 ± 2) °C. Annex B provides an example (thermostat, heating element, aluminium block, water bath).

Cleaning and storage:

Use non-perfumed soap/detergent, rinse thoroughly with water, dry in a desiccation oven.
Avoid concentrated acids and chromic acid mixtures.
Store in oven or odor-protected cabinet to prevent contamination.

Applications and who uses this standard

ISO 16657:2023 is intended for:

Sensory panels and tasting rooms conducting official organoleptic assessment of virgin olive oil

Laboratory managers and quality control teams in olive oil production

Certification bodies and regulatory organizations involved in olive oil classification

Manufacturers and suppliers of sensory apparatus and tasting glassware

Keywords: ISO 16657:2023, olive oil tasting glass, sensory analysis, virgin olive oil, tasting glass dimensions, heating unit, organoleptic assessment.

ISO 16657:2023 PDF

Abstract

Похожие стандарты

Overview

Key topics and technical requirements

Applications and who uses this standard

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