ISO 11162:2001

Overview

ISO 11162:2001 specifies quality, composition and test methods for peppercorns (Piper nigrum L.) in brine. It defines sensory and physical requirements for green pepper berries preserved in brine and provides normative test procedures (contained in Annexes A–D) to verify compliance. This International Standard is intended for processors, quality laboratories, regulatory bodies and commercial buyers in the spice trade.

Key topics and requirements

• Product definition: Peppercorns in brine prepared from fresh green pepper berries (Piper nigrum L.).
• Colour & size: Characteristic green colour (pale green to green); berries generally 3–6 mm diameter and reasonably uniform within a batch.
• Odour & flavour: Characteristic fresh green pepper aroma and taste; free from objectionable off-odours/tastes.
• Extraneous matter: Maximum 1% (mass fraction) by ISO 927.
• Defective berries: Maximum 4% defective (discoloured, dark, light, broken, pinheads) on a 500 g drained sample.
• Freedom from contaminants: Must be free of moulds, insects, and (unless permitted by importing-country law) preservatives, colourings or flavouring agents.
• Piperine content: Determined by the method in Annex A (ethanol extraction and spectrophotometry at 343 nm; calculation accounts for NaCl and moisture).
• Brine characteristics (Table 1):
  • Appearance: Clear, practically free from sediment.
  • Acidity (acetic or citric acid): max 0.6% (Annex B titration method).
  • Chloride content: 12–15% expressed as sodium chloride (Annex C potentiometric titration with AgNO3).
  • pH: 4.0–4.5 (pH meter).
• Drained mass: Minimum 50% of net mass (determination method in Annex D).
• Sampling, packaging & marking: Sampling per ISO 948; packaging must protect product and comply with environmental legislation; marking must include product name, processor/packer, batch number, net mass, best-before date and other specified particulars.

Practical applications - who uses ISO 11162

• Food processors and canners manufacturing peppercorns in brine to ensure product specifications and legal compliance.
• Quality control and analytical laboratories performing piperine, chloride, acidity, moisture and drained-mass tests.
• Importers, retailers and specifiers setting purchase specifications or acceptance criteria.
• Regulators and auditors verifying food safety, labelling and composition requirements in the spice sector.

Related standards

Normative references cited within ISO 11162 include:

• ISO 927 (extraneous matter)
• ISO 939 (moisture by entrainment)
• ISO 948 (sampling)
• ISO 3310‑1 (test sieves)
• ISO 5564 (piperine determination - adapted in Annex A)

Keywords: ISO 11162, peppercorns in brine, Piper nigrum, specification, test methods, piperine, brine acidity, chloride content, drained mass, spice quality.