Overview
SIST ISO 7926:1997 defines the specifications for dehydrated tarragon (Artemisia dracunculus Linnaeus), focusing specifically on the methylchavicol (estragole) type, also widely known as "French tarragon." The standard applies to dried tarragon in the form of whole or cut leaves and powder, establishing quality, packaging, marking, and testing requirements. Importantly, this specification excludes the elemicin-sabinene (Russian tarragon) type. The document provides guidelines essential for food industry professionals, traders, and regulatory agencies to ensure consistency and safety in the processing and distribution of dehydrated tarragon.
Key Topics
- Product Scope
Covers dehydrated French tarragon only (not applicable to Russian tarragon).
- Forms
Applies to whole leaves, cut leaves, and powdered tarragon.
- Sensory Requirements
Product must possess a typical, aromatic, and pleasing odor and a pungent flavor reminiscent of aniseed - free from foreign odors or mold.
- Purity and Cleanliness
Tarragon must be free from living insects, visible contaminants, mold, and nearly free from dead insects, fragments, or rodent contamination.
- Physical Characteristics
Limits are set for extraneous matter (max 1%) and yellow/brown leaves (max 15%) for whole or cut leaf forms. Broken stems are also limited.
- Chemical Requirements
Dehydrated tarragon must conform to maximum levels of moisture, total ash, acid-insoluble ash, and minimum volatile oil content.
- Chromatographic Profile
The volatile oil should primarily contain methylchavicol, with characteristic compounds confirmed by gas chromatography.
- Classification
Can be categorized by country of origin and type of cut or form of the product.
- Sampling and Testing
Methods are referenced for determining extraneous matter, ash, moisture, and oil content, ensuring reliable quality assessment.
Applications
- Herb Suppliers and Food Processors:
Ensure consistency in quality and safety when sourcing or processing dehydrated tarragon for culinary use.
- Spice Manufacturers:
Guide the production of packaged tarragon products, maintaining international standards for export or domestic markets.
- Quality Control Laboratories:
Use standardized test methods referenced by ISO for routine analyses and batch conformity checks.
- Regulatory Authorities:
Reference requirements for market surveillance, import controls, and certification of tarragon products.
- Culinary Professionals:
Rely on standardized products with predictable aroma, flavor, and safety for use in food preparation.
Proper application of SIST ISO 7926:1997 ensures product safety, maintains flavor integrity, and supports fair trade by aligning buyers and sellers to shared definitions of quality.
Related Standards
Compliance with SIST ISO 7926:1997 may require consulting the following referenced international standards for test methods and quality control:
- ISO 927 – Determination of extraneous matter content in spices and condiments.
- ISO 928 – Determination of total ash in spices and condiments.
- ISO 930 – Determination of acid-insoluble ash.
- ISO 939 – Determination of moisture content (entrainment method).
- ISO 1208 – Determination of filth (contamination).
- ISO 6571 – Determination of volatile oil content.
- ISO 948 – Methods for sampling spices and condiments.
This network of standards helps stakeholders meet food safety, labeling, and quality assurance objectives within the international trade of dehydrated tarragon.
For optimal product preservation and to comply with market regulations, it is recommended to follow guidelines on packaging, marking, storage, and transportation as detailed in the annexes of this standard.
