ISO 6571:1984
Spices, condiments and herbs; Determination of volatile oil content
- Standard No.
- ISO 6571:1984
- Release Date
- 1984
- Published By
- International Organization for Standardization (ISO)
- Status
- Replace By
- ISO 6571:2008
- Latest
- ISO 6571:2008/Amd 1:2017
- 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.
ISO 6571:1984 history
- 2017 ISO 6571:2008/Amd 1:2017 Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method); Amendment 1
- 2008 ISO 6571:2008 Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method)
- 1984 ISO 6571:1984 Spices, condiments and herbs; Determination of volatile oil content
