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

Épices, aromates et herbes — Détermination de la teneur en huiles essentielles (méthode par hydrodistillation) — Amendement 1

General Information

Status
Published
Publication Date
22-Oct-2017
ICS
67.220.10 - Spices and condiments
Technical Committee
ISO/TC 34/SC 7 - Spices, culinary herbs and condiments
Drafting Committee
ISO/TC 34/SC 7 - Spices, culinary herbs and condiments
Current Stage
6060 - International Standard published
Start Date
23-Oct-2017
Due Date
10-Dec-2017
Completion Date
10-Dec-2017

Relations

Consolidates
ISO 9806:2013 - Solar energy - Solar thermal collectors - Test methods
Effective Date
06-Jun-2022
Amends
ISO 6571:2008 - Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method)
Effective Date
17-Jul-2021

Overview

ISO 6571:2008/Amd 1:2017 is an amendment to the international standard that defines the hydrodistillation method for determining the volatile oil content in spices, condiments, and herbs. Published by the International Organization for Standardization (ISO), this standard ensures consistent and reliable testing procedures crucial for quality control in the food and flavor industries.

Volatile oils, also known as essential oils, contribute significantly to the aroma and flavor profiles of spices and herbs. Accurate measurement of these oils is essential for product quality, authenticity verification, and regulatory compliance.

Key Topics

  • Hydrodistillation Apparatus Specification
    The amendment updates key components of the hydrodistillation apparatus, including the detailed design of the tube with side-arm and graduated measuring section, ensuring precision in volatile oil collection.

  • Measurement Accuracy
    Graduated tubes must have divisions of 0.05 ml and a minimum volume of 3.5 ml, improving the accuracy and repeatability of volatile oil content measurement.

  • Safety and Operational Enhancements
    Inclusion of a safety tube and a steam trap as part of the apparatus design minimizes risks during distillation and enhances operational safety.

  • Reference to Pharmacopoeia Standards
    The apparatus corresponds to the European Pharmacopoeia V 5.89 specifications with relevant modifications, ensuring international harmonization of testing methods.

Applications

  • Quality Control in Food Production
    Food manufacturers and spice producers use this method to verify the essential oil concentration, ensuring product consistency and meeting consumer expectations.

  • Regulatory Compliance
    Laboratories performing official quality assessments utilize ISO 6571 to comply with local and international regulations governing spices, condiments, and herb products.

  • Research and Development
    Researchers developing new spice blends or extracting essential oils benefit from standardized measurement techniques to quantify volatile constituents precisely.

  • Authentication and Fraud Prevention
    Accurate volatile oil content determination helps detect adulteration and ensures the authenticity of high-value herbs and spices.

Related Standards

  • ISO 6571:2008 – The original hydrodistillation method for volatile oil determination, to which this document serves as an amendment.

  • European Pharmacopoeia 2.8.12 – International pharmacopoeial standard specifying apparatus and procedures for essential oil extraction referenced in the amendment.

  • ISO 22000 – Food safety management related to food products, including spices and herbs.

  • ISO/TC 34 – Technical committee responsible for food product standards, including spices and culinary herbs.

Keywords: ISO 6571 amendment, volatile oil content, hydrodistillation method, spices quality control, essential oils measurement, spices testing standards, condiments volatile oil, herb oil content, ISO spice standards, food industry testing

Frequently Asked Questions

ISO 6571:2008/Amd 1:2017 is a standard published by the International Organization for Standardization (ISO). Its full title is "Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) - Amendment 1". This standard covers: Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) - Amendment 1

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

ISO 6571:2008/Amd 1:2017 is classified under the following ICS (International Classification for Standards) categories: 67.220.10 - Spices and condiments. The ICS classification helps identify the subject area and facilitates finding related standards.

ISO 6571:2008/Amd 1:2017 has the following relationships with other standards: It is inter standard links to ISO 9806:2013, ISO 6571:2008. Understanding these relationships helps ensure you are using the most current and applicable version of the standard.

ISO 6571:2008/Amd 1:2017 is available in PDF format for immediate download after purchase. The document can be added to your cart and obtained through the secure checkout process. Digital delivery ensures instant access to the complete standard document.

Standards Content (Sample)


INTERNATIONAL ISO
STANDARD 6571
Second edition
2008-05-01
AMENDMENT 1
2017-10
Spices, condiments and herbs —
Determination of volatile oil content
(hydrodistillation method)
AMENDMENT 1
Épices, aromates et herbes — Détermination de la teneur en huiles
essentielles (méthode par hydrodistillation)
AMENDEMENT 1
Reference number
ISO 6571:2008/Amd.1:2017(E)
©
ISO 2017
ISO 6571:2008/Amd.1:2017(E)
© ISO 2017, Published in Switzerland
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized otherwise in any form
or by any means, electronic or mechanical, including photocopying, or posting on the internet or an intranet, without prior
written permission. Permission can be requested from either ISO at the address below or ISO’s member body in the country of
the requester.
ISO copyright office
Ch. de Blandonnet 8 • CP 401
CH-1214 Vernier, Geneva, Switzerland
Tel. +41 22 749 01 11
Fax +41 22 749 09 47
copyright@iso.org
www.iso.org
ii © ISO 2017 – All rights reserved

ISO 6571:2008/Amd.1:2017(E)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
through ISO technical committees. Each member body interested in a subject for which a technical
committee has been established has the right to be represented on that committee. International
organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.
ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of
electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of
...


NORME ISO
INTERNATIONALE 6571
Deuxième édition
2008-05-01
AMENDEMENT 1
2017-10
Épices, aromates et herbes —
Détermination de la teneur en
huiles essentielles (méthode par
hydrodistillation)
AMENDEMENT 1
Spices, condiments and herbs — Determination of volatile oil content
(hydrodistillation method)
AMENDMENT 1
Numéro de référence
ISO 6571:2008/Amd.1:2017(F)
©
ISO 2017
ISO 6571:2008/Amd.1:2017(F)
DOCUMENT PROTÉGÉ PAR COPYRIGHT
© ISO 2017, Publié en Suisse
Droits de reproduction réservés. Sauf indication contraire, aucune partie de cette publication ne peut être reproduite ni utilisée
sous quelque forme que ce soit et par aucun procédé, électronique ou mécanique, y compris la photocopie, l’affichage sur
l’internet ou sur un Intranet, sans autorisation écrite préalable. Les demandes d’autorisation peuvent être adressées à l’ISO à
l’adresse ci-après ou au comité membre de l’ISO dans le pays du demandeur.
ISO copyright office
Ch. de Blandonnet 8 • CP 401
CH-1214 Vernier, Geneva, Switzerland
Tel. +41 22 749 01 11
Fax +41 22 749 09 47
copyright@iso.org
www.iso.org
ii © ISO 2017 – Tous droits réservés

ISO 6571:2008/Amd.1:2017(F)
Avant-propos
L'ISO (Organisation internationale de normalisation) est une fédération mondiale d'organismes
nationaux de normalisation (comités membres de l'ISO). L'élaboration des Normes internationales est
en général confiée aux comités techniques de l'ISO. Chaque comité membre intéressé par une étude
a le droit de faire partie du comité technique créé à cet effet. Les organisations internationales,
gouvernementales et non gouvernementales, en liaison avec l'ISO participent également aux travaux.
L'ISO collabore étroitement avec la Commission électrotechnique internationale (IEC) en ce qui
concerne la normalisation électrotechnique.
Les procédures utilisées pour élaborer le présent document et celles destinées à sa mise à jour sont
décrites dans les Directives ISO/IEC, Partie 1. Il convient, en particulier de prendre note des différents
critères d'approbation requis pour les différents types de documents ISO. Le présent document a été
rédigé conformément aux règles de rédaction données dans les Directives ISO/IEC, Partie 2 (voir www.
iso.org/directives).
L'attention est attirée sur le fait que certains des éléments du présent document peuvent fa
...

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