DIN EN ISO 6571:2018-03
Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008 + Amd 1:2017); German version EN ISO 6571:2009 + A1:2017
| Fecha edición: |
2018-03-01
En Vigor
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| Idiomas disponibles: | Inglés, Alemán |
| Resumen: | This International standard specifies a method for the determiantion of the volatile oil content of spices, condiments and herbs. An aqueous suspension of the product is distilled. The distillate is collected in a graduated tube containing a measured volume of xylene to fix the volatile oil. The organic and aqueous phases are then allowed to separate and the total volume of the organic phase read. The volatile oil content is calculated after deducting the volume of xylene. |
| Keywords: | Agricultural products|Chemical analysis and testing|Definitions|Determination of content|Distillation methods of analysis|Essential oils|Flavourings|Food inspection|Food products|Herbs|Inter-laboratory tests|Laboratory tests|Oil content|Oils|Seasonings|Spices|Steam distillation|Volatile|Volatile matter|Volatile matter determination |
| ICS: | 67.220.10 - Especias y condimentos |
| CTN: | |
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Equivalencia Internacional |
Idéntica EN ISO 6571:2009/A1:2017 Idéntica ISO 6571:2008/Amd 1:2017 |
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Reemplazo Normas |
Reemplaza a DIN EN ISO 6571:2009-11 Reemplaza a DIN EN ISO 6571/A1:2016-03 |
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