ISO 13171:2016 PDF

Overview

ISO 13171:2016 specifies quality characteristics for the essential oil of oregano (Origanum vulgare L. subsp. hirtum). It provides standardized physical, chemical and chromatographic requirements to facilitate consistent assessment of oregano oil quality across production, testing and trade. The standard also includes guidance on sampling, labelling, packaging and a referenced flash‑point value for safety information.

Key topics and technical requirements

• Scope: Applies to essential oil obtained by steam distillation of the flowering tops of Origanum vulgare L. subsp. hirtum.
• Physical properties (at 20 °C):
  • Relative density: 0.930 – 0.955 (ISO 279)
  • Refractive index: 1.500 – 1.513 (ISO 280)
  • Optical rotation: –5° to +2° (ISO 592)
  • Appearance: clear, mobile liquid; colour: yellow to dark brownish red; odour: characteristic, aromatic/phenolic with a slightly spicy base
• Miscibility: With 80% ethanol - it shall not require more than 2 volumes of ethanol to dissolve 1 volume of oil (ISO 875).
• Chromatographic profile (GC, ISO 11024): Normative component ranges include, for example:
  • Carvacrol: 60.0 – 80.0% (major marker)
  • p‑Cymene: 4.0 – 10.0%
  • γ‑Terpinene: 3.0 – 9.0%
  • Thymol: 0.5 – 5.0%
  • Other constituents: α‑Thujene, α‑Pinene, Myrcene, α‑Terpinene, Terpinen‑4‑ol, β‑Caryophyllene; linalool allowed only as traces (