JS 1508:2014
Fats and Oils – Sensory analysis of olive oil Method for the organoleptic assessment of virgin olive oil
The purpose of this international method is to determine the procedure for assessing the organoleptic characteristics of virgin olive oil and to establish the method for its classification on the basis of those characteristics. The method described is only applicable to virgin olive oils and to the classification of such oils according to the intensity of the defects perceived
General information
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Status
Published Document (JS)
Publication date
31/12/2014
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Effiective date
31/03/2015
Number of pages
18
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Note: 16% tax is added to the Standards price
