71.100.60 - Essential oils

This document specifies certain characteristics of the essential oil of matricaria [Matricaria chamomilla L. syn. Chamomilla recutita (L.) Rauschert] in order to facilitate assessment of its quality.

This document specifies certain characteristics of the essential oil of Corymbia citriodora (Hook.) K.D. Hill and L.A.S. Johnson (syn. Eucalyptus citriodora Hook.) with a view to facilitating the assessment of its quality.

This document specifies certain characteristics of the essential oil of clementine (Citrus clementina hort. ex Tanaka syn. Citrus reticulata Blanco × Citrus sinensis (L) Osbeck), Spanish type, in order to facilitate assessment of its quality.

This document specifies certain characteristics of the essential oil of aniseed (Pimpinella anisum L.), with a view to facilitating the assessment of its quality.

This document specifies certain characteristics of the essential oil of sweet orange expressed [Citrus sinensis (L.)] with a view to facilitating the assessment of its quality.

This document gives a list of the botanical names of plants used for the production of essential oils, together with the common names of the essential oils. An alphabetical index of common names of essential oils is included at the end of this document.

ISO 20809:2017 specifies certain characteristics of the essential oil of cypress (Cupressus sempervirens L.) in order to facilitate assessment of its quality.

ISO 19817:2017 specifies characteristics of the essential oil of thyme [Thymus vulgaris L. and Thymus zygis L.], thymol type, in order to facilitate the assessment of its quality.

ISO 3054:2017 specifies certain characteristics of the essential oil of lavandin Abrial (Lavandula angustifolia Mill. × Lavandula latifolia Medik.), principally produced in France, in order to facilitate assessment of its quality. NOTE This essential oil is also known commercially as oil of lavandin abrialis.

ISO 4730:2017 specifies certain characteristics of the essential oil of Melaleuca, terpinen-4-ol type (Tea Tree oil), in order to facilitate assessment of its quality.

ISO 3848:2016 specifies certain characteristics of the essential oil of citronella, Java type, in order to facilitate assessment of its quality.

ISO 13171:2016 specifies certain characteristics of the essential oil of oregano [Origanum vulgare L. subsp. hirtum (Link) letsw], in order to facilitate the assessment of its quality.

ISO 3527:2016 specifies certain characteristics of the essential oil of parsley fruits (Petroselinum sativum Hoffm.), in order to facilitate assessment of its quality.

ISO 8896:2016 specifies certain characteristics of the essential oil of caraway (Carum carvi L.), in order to facilitate assessment of its quality.

ISO 18321:2015 specifies a method for the determination of the peroxide value in an essential oil. The peroxide value is a measure of the oxidation present.

ISO 3064:2015 specifies certain characteristics of the essential oil of petitgrain, Paraguayan type (Citrus aurantium L. var. Paraguay (syn. Citrus aurantium var. bigaradia Hook f.)), intended to facilitate the assessment of its quality.

EN ISO 3218 lays down the principles to be adopted for designating essential oils in English and French, e.g. for the labelling and/or the marking.

ISO 16385:2014 specifies certain characteristics of the essential oil of molle (Schinus areira L.), Argentinean type, intended for facilitating the assessment of its quality.