SIST ISO 7928-2:1997 PDF

Name: SIST ISO 7928-2:1997 — Savory -- Specification -- Part 2: Summer savory (Satureja hortensis Linnaeus)
SKU: SIST ISO 7928-2:1997
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Savory -- Specification -- Part 2: Summer savory (Satureja hortensis Linnaeus)

Название (английский):

SIST ISO 7928-2:1997

Savory -- Specification -- Part 2: Summer savory (Satureja hortensis Linnaeus)

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 7
Дата публикации:: 1 июня 1997 г.
ICS:: 67.220.10
Технический комитет:: KŽP - Agricultural food products

Тип поставки:

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Язык документа:

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Цена:105 €

Описание (английский):

Specifies the requirements of winter savory in the form of sprigs, and whole or broken leaves. Does not apply to summer savory. Annexes A (recommendations to storage and transport conditions) and B are for information only.

Abstract

Overview

Key Topics and Requirements

Forms covered: sprigs (15–30 cm) and whole or broken leaves (leaves described as opposite, oblong/elliptic, dark green; length ~30–35 mm, width 3–6 mm).
Freedom from contamination: free from living insects and moulds; practically free from dead insects, insect fragments and rodent contamination visible to the naked eye.
Extraneous matter: maximum 1% (m/m) total extraneous matter (ISO 927).
Broken stems: maximum 2% (n/%).
Chemical limits (on dry basis unless stated):
- Moisture content: max 13% (ISO 939).
- Total ash: max 12% for sprigs, 11% for leaves (ISO 928).
- Acid‑insoluble ash: max 1% (ISO 930).
- Volatile oil (min): 0.3% (ml/100 g) (ISO 6571).
Chromatographic profile: major volatile-oil constituents should include γ‑terpinene, p‑cymene, linalool, 1‑terpinen‑4‑ol and carvacrol (gas chromatography; Annex B shows typical chromatograms). Note: GC should be performed on dry‑distilled oil, not on the entrainment method extract.
Sampling and test methods: references to ISO 2825 (sample prep), ISO 948 (sampling) and the specific test methods cited above.
Packaging & marking: packed to protect against moisture and volatile loss (e.g., tinplate, lined wooden cases, lined jute bags); label must include product name, producer/packer, batch number, net mass, producing country, destination, harvest/packing dates (if required) and ISO 7928 reference.

Applications and Users

This standard is practical for:

Spice growers and processors ensuring consistent quality of summer savory.
Packers, exporters and importers for specification compliance and labeling.
Quality control and analytical laboratories performing moisture, ash, volatile oil and chromatographic tests.
Buyers, retailers and food safety/regulatory authorities to verify sensory, contamination and chemical criteria.
Standards and procurement teams drafting purchase specifications for culinary herbs.

Related Standards

ISO 7928-1 - Savory: Specification - Part 1: Winter savory (Satureja montana)
ISO 6571, ISO 928, ISO 930, ISO 939, ISO 927, ISO 2825, ISO 948 (referenced test and sampling methods cited in ISO 7928-2)

Keywords: ISO 7928-2, summer savory specification, Satureja hortensis, spice standard, volatile oil, herb packaging, savory quality requirements, chromatographic profile.

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SKU: SIST ISO 7928-2:1997

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SIST ISO 7928-2:1997 PDF

Abstract

Overview

Похожие стандарты

Key Topics and Requirements

Applications and Users

Related Standards

Технические детали

ISO 7928-2:1991

Savory — Specification — Part 2: Summer savory (Satureja hortensis Linnaeus)

ISO 9276-4:2001/Amd 1:2017

Representation of results of particle size analysis — Part 4: Characterization of a classification process —…

SIST EN ISO 9394:2013

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SIST EN ISO 9288:2022

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ISO 9308-1:2014/Amd 1:2016

Water quality — Enumeration of Escherichia coli and coliform bacteria — Part 1: Membrane filtration method fo…

ISO 6571:2008/Amd 1:2017

Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method) — Amendment 1

ISO 28258:2013/Amd 1:2019

Soil quality — Digital exchange of soil-related data — Amendment 1

SIST EN ISO 9488:2022

Solar energy - Vocabulary (ISO 9488:2022)