Overview
ISO 7926:2026 establishes the international specification for dehydrated tarragon (Artemisia dracunculus Linnaeus), focusing on the methylchavicol (estragole-type) variety. Covering whole leaves, cut leaves, and powder forms, this standard details requirements for flavour, odour, physical characteristics (such as the absence of foreign or extraneous matter), as well as chemical and chromatographic properties. The document also outlines procedures for sampling, testing, packing, marking, storage, and transport. ISO 7926:2026 is a practical reference for producers, traders, processors, quality control professionals, and regulatory agencies overseeing the quality of tarragon for commercial, culinary, and industrial use.
Key Topics
- Product Definition: Specifies only methylchavicol-type (estragole-type) dehydrated tarragon and excludes elemicin-sabinene-type (Russian-type) tarragon.
- Sensory Requirements:
- Must possess a typical aromatic and aniseed-like flavour and odour, free from mustiness and foreign smells.
- Physical Requirements:
- Strict limits on animal-origin foreign matter (excreta, insects, larvae, moulds).
- Non-animal-origin foreign material is restricted to a maximum of 0.5%.
- Controls on extraneous plant matter as per detailed tables.
- Chemical Quality:
- Acceptable moisture, ash, and acid-insoluble ash content to maintain product stability and purity.
- Requirements for volatile oil content, critical for tarragon’s aroma and essential oil industry applications.
- Chromatographic Profile:
- Specifies the main volatile constituents using gas chromatography, targeting authentic methylchavicol-type tarragon.
- Sampling and Testing:
- Refers to standardized ISO methods for consistent and reliable laboratory analysis.
- Packing and Marking:
- Mandates air-impermeable, protective packaging with clear, standardized labeling to enable traceability.
Applications
Implementing ISO 7926:2026 ensures high-quality, food-safe dehydrated tarragon for a range of uses:
- Food Production: Assures buyers (food manufacturers, wholesalers, retailers) of the consistent quality and safety of whole, cut, and powdered tarragon in food products and condiments.
- Herb and Spice Trade: Facilitates trade by providing internationally recognized specifications, reducing disputes, and aiding regulatory compliance.
- Quality Assurance: Provides a benchmark for producers and processors for internal quality control, hygiene, and labelling practices.
- Export/Import Compliance: Helps exporters and importers meet quality and safety requirements critical for accessing global markets.
- Culinary and Industrial Use: Supports manufacturers of spice blends, processed foods, and herbal preparations by clearly defining product characteristics.
- Regulatory Oversight: Enables authorities to enforce safety, labelling, and quality standards in the spice and herb industry.
Related Standards
ISO 7926:2026 references several key international spice and herb standards to ensure comprehensive quality control:
- ISO 565: Test sieves - Metal wire cloth, perforated plates, and nominal opening sizes.
- ISO 927: Determination of extraneous and foreign matter content in spices and condiments.
- ISO 928: Determination of total ash.
- ISO 930: Determination of acid-insoluble ash.
- ISO 939: Determination of moisture content.
- ISO 948: Sampling methods for spices and condiments.
- ISO 2825: Preparation of ground samples for analysis.
- ISO 6571: Determination of volatile oil content by hydrodistillation.
By aligning with ISO 7926:2026 and the associated standards, businesses and regulatory authorities can ensure the purity, safety, and marketability of dehydrated tarragon worldwide.
Open preview (PDF)Dehydrated tarragon (Artemisia dracunculus Linnaeus), whole, cut leaves and powder — Specification