Overview
EN ISO 6571:2009/A1:2017 is Amendment 1 to the international method ISO 6571 for the determination of volatile oil (essential oil) content in spices, condiments and herbs using the hydrodistillation method. Published by CEN in December 2017 (endorsing ISO 6571:2008/Amd 1:2017), this amendment updates specific apparatus requirements and aligns the European standard with the ISO text. The amendment was to be adopted as a national standard across CEN members by mid‑2018.
Key Topics and Requirements
- Scope: Analytical determination of volatile/essential oil content in spices, condiments and culinary herbs by hydrodistillation.
- Apparatus update (clause 6.1.2 d): The amendment replaces the previous description with a precise assembly specification including:
- a tube with a side‑arm and ground stopper,
- a pear‑shaped enlargement,
- a graduated tube (0.05 ml divisions) with a minimum volume of 3.5 ml,
- a spherical enlargement and a three‑way tap,
- connection to the vertical tube via an inclined tube fitted with a safety tube, and optionally a steam trap.
- Pharmacopoeial alignment: Footnote updated to state that the apparatus corresponds to the type described in the European Pharmacopoeia (2.8.12) with the modifications specified in 6.1.2 d).
- Standards governance: Amendment approved by CEN; national standards bodies required to implement or endorse without modification.
Applications and Users
This amendment and the underlying method are essential for:
- Quality control and specification testing in spice and herb processing, blending and packaging.
- Laboratory analysis for manufacturers, contract testing labs and food safety authorities to quantify essential oil content for labeling, grading and authenticity checks.
- Research and development in flavor, fragrance and botanical product formulation where reproducible volatile oil measurement is required.
- Regulatory compliance where standardized methods (ISO/CEN) are specified for trade, import/export or pharmacopeial reference.
Primary users: analytical chemists, QA/QC managers, method validation specialists, food testing laboratories and standards bodies.
Related Standards
- ISO 6571:2008 (original hydrodistillation method)
- EN ISO 6571:2009 (European adoption)
- European Pharmacopoeia, section 2.8.12 (apparatus reference)
- ISO/TC 34 (Technical Committee on food products) provides the committee context.
Keywords: volatile oil content, hydrodistillation method, spices, condiments, herbs, EN ISO 6571:2009/A1:2017, essential oil determination, laboratory apparatus, CEN standard.
