SIST ISO 7928-2:2026

SLOVENSKI STANDARD
01-november-2026
Nadomešča:
SIST ISO 7928-2:1997
Šetraj - Specifikacija - 2. del: Vrtni šetraj (Satureja hortensis Linnaeus) (ISO 7928-
2:2026)
Savory — Specification — Part 2: Summer savory (Satureja hortensis Linnaeus) (ISO
7928-2:2026)
Sarriette — Spécifications — Partie 2: Sarriette des jardins (Satureja hortensis Linnaeus)
(ISO 7928-2:2026)
Ta slovenski standard je istoveten z: ISO 7928-2:2026
ICS:
67.220.10 Začimbe Spices and condiments
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

International
Standard
ISO 7928-2
Second edition
Savory — Specification —
2026-04
Part 2:
Summer savory (Satureja hortensis
Linnaeus)
Sarriette — Spécifications —
Partie 2: Sarriette des jardins (Satureja hortensis Linnaeus)
Reference number
ISO 7928-2:2026(en)
© ISO 2026
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Published in Switzerland
ii
ISO 7928-2:2026(en)
Contents  Page
Foreword .iv
1 Scope . 1
2  Normative references . 1
3  Terms and definitions . 1
4  Requirements . 3
4.1 General requirements .3
4.2 Odour and flavour .3
4.3 Physical requirements .3
4.3.1 Foreign matter from animals .3
4.3.2 Foreign matter from non-animals .3
4.3.3 Extraneous matter . .4
4.4 Chemical requirements . .4
4.5 Chromatographic requirements .4
5  Sampling . 4
6  Test methods . 4
7  Packaging and marking . 5
7.1 Packaging .5
7.2 Marking .5
Annex A (informative) Recommendations relating to storage and transport conditions . 6
Annex B (informative) Typical chromatograms . 7
Bibliography .11

iii
ISO 7928-2:2026(en)
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
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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 document should be noted. This document was drafted in accordance with the editorial rules of the
ISO/IEC Directives, Part 2 (see www.iso.org/directives).
ISO draws attention to the possibility that the implementation of this document may involve the use of (a)
patent(s). ISO takes no position concerning the evidence, validity or applicability of any claimed patent
rights in respect thereof. As of the date of publication of this document, ISO had not received notice of (a)
patent(s) which may be required to implement this document. However, implementers are cautioned that
this may not represent the latest information, which may be obtained from the patent database available at
www.iso.org/patents. ISO shall not be held responsible for identifying any or all such patent rights.
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and expressions
related to conformity assessment, as well as information about ISO’s adherence to the World Trade
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This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 7, Spices,
culinary herbs and condiments.
This second edition cancels and replaces the first edition (ISO 7928-2:1991), which has been technically
revised.
The main changes are as follows:
— the normative references have been undated;
— the definitions of extraneous matter and foreign matter have been modified in accordance with ISO 927.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www.iso.org/members.html.

iv
International Standard ISO 7928-2:2026(en)
Savory — Specification —
Part 2:
Summer savory (Satureja hortensis Linnaeus)
1 Scope
This document specifies the requirements of summer savory (Satureja hortensis Linnaeus) in the form of
sprigs, and whole or broken leaves.
It does not apply to winter savory (Satureja montana Linnaeus), which forms the subject of ISO 7928-1.
Recommendations relating to storage and transport conditions are given in Annex A.
2  Normative references
The following documents are referred to in the text in such
...