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.
Related standards
- COI/T.20/Doc. No 15/Rev.10 and COI/T.20/Doc. No 5/Rev.2 (International Olive Council sensory procedures and standard glass) are cited in the bibliography.
- Developed by ISO/TC 34/SC 12 (Food products - Sensory analysis).