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ISO 6571:1984

Spices, condiments and herbs — Determination of volatile oil content
1 nën 1984
95.99 Withdrawal of Standard   22 pri 2008

General information

95.99     22 pri 2008

ISO

ISO/TC 34/SC 7

International Standard

67.220.10  

frëngjisht   anglisht  

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Shfuqizuar

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Scope

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.

Life cycle

NOW

WITHDRAWN
ISO 6571:1984
95.99 Withdrawal of Standard
22 pri 2008

REVISED BY

PUBLISHED
ISO 6571:2008