DIN EN ISO 6571:2018
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
- Standard No.
- DIN EN ISO 6571:2018
- Release Date
- 2018
- Published By
- German Institute for Standardization
- Status
- Replace By
- DIN EN ISO 6571:2018-03
- Latest
- DIN EN ISO 6571:2018-03
- Replace
- DIN EN ISO 6571:2009 DIN EN ISO 6571/A1:2016
- Scope
- 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.
DIN EN ISO 6571:2018 Referenced Document
- DIN EN ISO 2825:2010 Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981); German version EN ISO 2825:2010
- DIN EN ISO 948:2009 Spices and condiments - Sampling (ISO 948:1980); German version EN ISO 948:2009
- DIN ISO 5725-1:1997 Accuracy (trueness and precision) of measurement methods and results - Part 1: General principles and definitions (ISO 5725-1:1994)
- DIN ISO 5725-2:2002 Accuracy (trueness and precision) of measurement methods and results - Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method (ISO 5725-2:1994 including Technical Corrigendum 1:2002)
- ISO 2825:1981 Spices and condiments; Preparation of a ground sample for analysis
- ISO 939:1980 Spices and condiments; Determination of moisture content; Entrainment method
DIN EN ISO 6571:2018 history
- 2018 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
- 2018 DIN EN ISO 6571:2018 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
- 2009 DIN EN ISO 6571:2009 Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008); German version EN ISO 6571:2009
- 1995 DIN 10228:1995 Analysis of spices and condiments - Determination of volatile oil content - Destillation method
