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ISO 6571:1984

Spices, condiments and herbs — Determination of volatile oil content

Standard Details

Describes a method the principle of which consists in distilling an aqueous suspension of the product and collecting the distillate in a graduated tube containing a measured volume of xylene to fix the volatile oil. After separation of the organic from the aqueous phases the total volume of the organic phase is read and the volatile oil content is calculated after deduction of the volume of xylene. The test parameters for different spices, condiments and herbs are indicated in an annex.

General Information

Status : WITHDRAWN
Standard Type: Main
Document No: ISO 6571:1984
Document Year: 1984
Pages: 4
Edition: 1

Life Cycle

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WITHDRAWN
ISO 6571:1984
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