Tagasi

ISO 6571:1984

Spices, condiments and herbs -- Determination of volatile oil content

Üldinfo
Kehtetu alates 22.04.2008
Tegevusala (ICS grupid)
67.220.10 Vürtsid ja maitseained
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Standardi ajalugu
Staatus
Kuupäev
Tüüp
Nimetus
22.04.2008
Põhitekst
Põhitekst
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.
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