Phone: (011) 7541-421, 3409-301, 3409-335, 6547-293, 3409-310
E-mail: Standards sales: prodaja@iss.rs Education: iss-edukacija@iss.rs Information about standards: infocentar@iss.rs
Stevana Brakusa 2, 11030 Beograd
Main menu

ISO 6571:1984

Spices, condiments and herbs — Determination of volatile oil content

Nov 1, 1984
95.99   Withdrawal of Standard   Apr 22, 2008

General information

95.99     Apr 22, 2008

ISO

ISO/TC 34/SC 7

International Standard

67.220.10  

French   English  

Buying

Withdrawn

Language in which you want to receive the document.

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WITHDRAWN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
Apr 22, 2008

REVISED BY

PUBLISHED
ISO 6571:2008

National adoptions

Spices, condiments and herbs — Determination of volatile oil content

95.99   Withdrawal of Standard

E034-7,8,15,18 more