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SRPS ISO 6571:2001

Spices, condiments and herbs — Determination of volatile oil content

Dec 15, 2001
Dec 15, 2001
95.99   Withdrawal of Standard   Sep 24, 2012

General information

95.99     Sep 24, 2012

ISS

E034-7,8,15,18

International Standard

67.220.10  

Serbian  

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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WITHDRAWN
SRPS ISO 6571:2001
95.99 Withdrawal of Standard
Sep 24, 2012

REVISED BY

WITHDRAWN
SRPS EN ISO 6571:2012

Related project

Adopted from ISO 6571:1984