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//ISO 6571:2008

ISO 6571:2008

Name: ISO 6571:2008 — Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method)
SKU: ISO 6571:2008
Price: 25 EUR
Availability: InStock

Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method)

Название (английский):

ISO 6571:2008

Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method)

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 9
Дата публикации:: 22 апреля 2008 г.
Издание:: ISO IS 6571 edition 2 version 1
ICS:: 67.220.10

Тип поставки:

Full version25 €Ask AI2 €Read online 24h10 €Read online 72h15 €

Язык документа:

ruen

Срок поставки:1 рабочий день

Цена:25 €

Описание (английский):

ISO 6571:2008 specifies a method for the determination of the volatile oil content of spices, condiments and herbs.

Abstract

Overview

ISO 6571:2008 specifies a standard hydrodistillation method for determining the volatile oil (essential oil) content of spices, condiments and culinary herbs. The method reports volatile oil as millilitres per 100 g of dry product and is intended for routine laboratory analysis, quality control and specification testing across the spice and herb supply chain.

Key topics and technical requirements

Scope: Covers determination of all substances entrained by steam under the standardised test conditions (volatile oil content expressed as ml/100 g dry product).
Principle: A suspension of the sample is steam-distilled; the distillate is collected into a graduated tube containing a measured volume of xylene which fixes the volatile oil. After phase separation the total organic volume is read and the xylene volume deducted; results are corrected to dry-matter using moisture determined by ISO 939.
Reagents & cleaning: Requires analytical-grade reagents (notably xylene) and specified cleaning solutions (acetone; detergent or acid/dichromate mix with safety warning).
Apparatus: Specifies a robust glass distillation assembly (round-bottom flask, condenser system with graduated tube, steam trap), anti-bumping granules, heating device with temperature control, pipette and analytical balance.
Procedure: Includes apparatus preparation, sample grinding (per ISO 2825), specified test portions and distilled volumes/times. Annex A lists test parameters (mass, water volume, distillation time) for common spices (e.g., clove, oregano, black pepper).
Expression of results: Calculation uses measured xylene volume, total organic phase volume and moisture content to yield ml volatile oil per 100 g dry product.
Precision: Annex B summarizes interlaboratory precision (repeatability and reproducibility). Example reproducibility limits: oregano ~0.536 ml/100 g, cloves ~3.662 ml/100 g, black pepper ~0.796 ml/100 g.

Applications and who uses it

Food testing laboratories for specification testing and batch release.
Spice processors and manufacturers for quality control and product specification.
Exporters / importers to verify declared essential oil content for trade compliance.
Regulatory agencies and standard bodies for surveillance and enforcement.
R&D and formulation teams assessing aroma profile, extraction efficiency or raw-material quality.

This method is suitable wherever accurate quantification of volatile oils in culinary herbs, spices and condiments is required for product quality, labeling, or research.

Related standards

ISO 939 - Determination of moisture content (entrainment method) - used for dry-weight correction.
ISO 2825 - Preparation of a ground sample for analysis.
ISO 948 - Sampling of spices and condiments.
ISO 5725-1 / -2 - Accuracy, repeatability and reproducibility (referenced in Annex B).

Keywords: ISO 6571:2008, volatile oil content, hydrodistillation method, spices, condiments, herbs, essential oil analysis, quality control, analytical method.

Технические детали

Технический комитет: ISO/TC 34/SC 7 - Spices, culinary herbs and condiments
SKU: ISO 6571:2008

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PDF

ISO 6571:2008

Abstract

Overview

Похожие стандарты

Key topics and technical requirements

Applications and who uses it

Related standards

Технические детали

ISO 939:1980

Spices and condiments — Determination of moisture content — Entrainment method

BS EN ISO 2825:2026

Spices and condiments. Preparation of a ground sample for analysis.

ISO 9486:1991

Workplace air — Determination of vaporous chlorinated hydrocarbons — Charcoal tube/solvent desorption/gas chr…

ISO 5725-1:2023

Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definit…