ISO 6571:1984 PDF
Spices, condiments and herbs — Determination of volatile oil content
Title (English):
ISO 6571:1984
Spices, condiments and herbs — Determination of volatile oil content
- Document status:
- Withdrawn
- Format:
- Electronic (PDF)
- Number of pages:
- 4
- Publication date:
- November 1, 1984
- Edition:
- ISO IS 6571 edition 1 version 1
- ICS:
- 67.220.10
Description (English):
Describes a method the principle of which consists in distilling an aqueous suspension of the product and collecting the distillate in a graduated tube containing a measured volume of xylene to fix the volatile oil. After separation of the organic from the aqueous phases the total volume of the organic phase is read and the volatile oil content is calculated after deduction of the volume of xylene. The test parameters for different spices, condiments and herbs are indicated in an annex.
Technical details
- Technical committee
- ISO/TC 34/SC 7 - Spices, culinary herbs and condiments
- SKU
- ISO 6571:1984
