ISO 6571:2008
Current
Current
The latest, up-to-date edition.
Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method)
Amended by
Available format(s)
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Published date
22-04-2008
$142.98
Including GST where applicable
ISO 6571:2008 specifies a method for the determination of the volatile oil content of spices, condiments and herbs.
| Committee |
ISO/TC 34/SC 7
|
| DevelopmentNote |
Supersedes ISO/DIS 6571. (04/2008)
|
| DocumentType |
Standard
|
| Pages |
9
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| SupersededBy | |
| Supersedes |
| Standards | Relationship |
| SAC GB/T 30385 : 2013 | Identical |
| NF ISO 6571 : 2008 | Identical |
| NBN EN ISO 6571 : 2010 | Identical |
| I.S. EN ISO 6571:2009 | Identical |
| NEN ISO 6571 : 2008 | Identical |
| DIN EN ISO 6571:2009-11 | Identical |
| BS EN ISO 6571 : 2009 | Identical |
| NF EN ISO 6571 : 2009 | Identical |
| PN-EN ISO 6571:2009 | Identical |
| DIN 10228:1995-12 | Corresponds |
| BS ISO 6571 : 2008 | Identical |
| NS EN ISO 6571 : 2009 AMD 1 2017 | Identical |
| NEN EN ISO 6571 : 2009 AMD 1 2018 | Identical |
| SS-EN ISO 6571:2009 | Identical |
| PN ISO 6571 : 2001 | Identical |
| PN EN ISO 6571 : 2009 AMD 1 2018 | Identical |
| GOST ISO 6571 : 2016 | Identical |
| UNE-EN ISO 6571:2010 | Identical |
| ISO 7925:1999 | Dried oregano (Origanum vulgare L.) — Whole or ground leaves — Specification |
| BS EN ISO 6465:2009 | Spices. Cumin (Cuminum cyminum L.). Specification |
| BS ISO 2254:2004 | Cloves, whole and ground (powdered). Specification |
| NF ISO 7925 : 1999 | DRIED ORIGANO (ORIGANUM VULGARE L.) - WHOLE OR GROUND LEAVES - SPECIFICATION |
| ISO 973:1999 | Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground — Specification |
| BS ISO 1003:2008 | Spices. Ginger (Zingiber officinale Roscoe). Specification |
| BS ISO 20759:2017 | Traditional Chinese medicine. <i>Artemisia argy</i> leaf |
| ISO 2253:1999 | Curry powder — Specification |
| DIN EN ISO 6465:2009-11 | Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009) |
| ISO 2254:2004 | Cloves, whole and ground (powdered) — Specification |
| NF ISO 973 : 2000 | PIMENTO (ALLSPICE) (PIMENTA DIOICA (L.) MERR.) WHOLE OR GROUND - SPECIFICATION |
| ISO 20759:2017 | Traditional Chinese medicine — Artemisia argyi leaf |
| 17/30348365 DC : 0 | BS ISO 20759 - TRADITIONAL CHINESE MEDICINE - ARTEMISIA ARGYI LEAF |
| ISO 1003:2008 | Spices — Ginger (Zingiber officinale Roscoe) — Specification |
| ISO 6539:2014 | Cinnamon (Cinnamomum zeylanicum Blume) — Specification |
| 07/30164430 DC : DRAFT DEC 2007 | BS EN ISO 6465 - WHOLE CUMIN (CUMINUM CYMINUM L.) - SPECIFICATION |
| ISO 10622:1997 | Large cardamom (Amomum subulatum Roxb.), as capsules and seeds — Specification |
| NF ISO 6577 : 2004 | NUTMEG, WHOLE OR BROKEN, AND MACE, WHOLE OR IN PIECES (MYRISTICA FRAGRANS HOUTT.) - SPECIFICATION |
| BS ISO 6539:2014 | Cinnamon (Cinnamomum zeylanicum Blume). Specification |
| ISO 6538:1997 | Cassia, Chinese type, Indonesian type and Vietnamese type [Cinnamomum aromaticum (Nees) syn. Cinnamomum cassia (Nees) ex Blume, Cinnamomum burmanii (C.G. Nees) Blume and Cinnamomum loureirii Nees] — Specification |
| NF EN ISO 6465 : 2009 | SPICES - CUMIN (CUMINUM CYMINUM L.) - SPECIFICATION |
| ISO 6577:2002 | Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) — Specification |
| I.S. EN ISO 6465:2009 | SPICES - CUMIN (CUMINUM CYMINUM L.) - SPECIFICATION |
| ISO 6465:2009 | Spices — Cumin (Cuminum cyminum L.) — Specification |
| EN ISO 6465:2009 | Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009) |
| 17/30328300 DC : 0 | BS ISO 20377 - SPICES, CULINARY HERBS AND CONDIMENTS - DRIED PARSLEY (PETROSELIUM CRISPUM) - SPECIFICATIONS |
| BS ISO 6576:2004 | Laurel (Laurus nobilis L.). Whole and ground leaves. |
| ISO 6576:2004 | Laurel (Laurus nobilis L.) — Whole and ground leaves — Specification |
| NF ISO 2253 : 2000 | CURRY POWDER - SPECIFICATION |
| NFV 32 169 : 2004 | JUNIPER BERRIES (JUNIPERUS COMMUNIS L.) - SPECIFICATION |
| UNE-ISO 882-1:2010 | Cardamom [Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill]. Specification. Part 1: Whole capsules. |
| UNE-ISO 6538:2011 | Cassia, Chinese type, Indonesian type and Vietnamese type [Cinnamomum aromaticum (Nees) syn. Cinnamomum cassia (Nees) ex Blume, Cinnamomum burmanii (C.G. Nees) Blume and Cinnamomum loureirii Nees] -- Specification |
| UNE-ISO 882-2:2010 | Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) -- Specification -- Part 2: Seeds |
| UNE-ISO 5563:2011 | Dried peppermint (Menta piperita Linnaeus). Specification. |
| UNE-ISO 6754:2011 | Dried thyme (Thymus vulgaris L.) -- Specification |
| UNE-ISO 7928-1:2010 | Savory. Specification. Part 1: Winter savory (Satureja montana Linnaeus) |
| UNE-ISO 10622:2011 | Large cardamom (Amomum subulatum Roxb.), as capsules and seeds. Specification. |
| UNE-ISO 11164:2010 | Dried rosemary (Rosmarinus officinalis L.). Specification. |
| UNE-ISO 2254:2010 | Cloves, whole and ground (powdered). Specification. |
| UNE-ISO 2253:2011 | Curry powder. Specification. |
| UNE-ISO 7927-1:2011 | Fennel seed, whole or ground (powdered). Part 1: Bitter fennel seed (Foeniculum vulgare P. Miller var. vulgare). specification. |
| UNE-ISO 7928-2:2010 | Savory. Specification. Part 2: Summer savory (Satureja hortensis Linnaeus). |
| UNE-ISO 11163:2010 | Dried sweet basil (Ocimum basilicum L.). Specification. |
| UNE-ISO 7386:2010 | Aniseed (Pimpinella anisum Linnaeus). Specification. |
| UNE-ISO 11178:2011 | Star anise (Illicium verum Hook. f.) -- Specification |
| UNE-ISO 10620:2011 | Dried sweet marjoram (Origanum majorana L.). Specification. |
| UNE-ISO 11165:2010 | Dried sage (Salvia officinalis L.). Specification. |
| UNE-ISO 7926:2010 | Dehydrated tarragon (Artemisia dracunculus Linnaeus). Specification. |
| UNE-ISO 6574:2010 | Celery seed (Apium graveolens Linnaeus). Specification. |
| UNE-ISO 2255:2010 | Coriander (Coriandrum sativum L.) whole or ground (powdered). Specification. |
| UNE-ISO 6539:2011 | Cinamon, Sri Lankan type, Seychelles tyoe and Madagascan type (Cinnamomum zeylanicum Blume). Specification. |
| UNE-ISO 7925:2010 | Dried oregano (Origanum vulgar L.). Whole or ground leaves. Spécifications. |
| UNE-ISO 7377:2010 | Juniper berries (Junìperus communis Linnaeus). Specification. |
| UNE-ISO 5561:2010 | Black caraway and blond caraway Carum carvi Linnaeus) whole. Specification. |
| UNE-ISO 6576:2011 | Laurel (Laurus nobilis L.). Whole and ground leaves. Specification. |
| UNE-ISO 2256:2011 | Dried mint (speramint)(Mentha spicata Linnaeus syn. Mentha viridis Linnaeus). Specification. |
| UNE-ISO 6577:2011 | Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) -- Specification |
| ISO 5725-1:1994 | Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions |
| ISO 939:1980 | Spices and condiments — Determination of moisture content — Entrainment method |
| ISO 2825:1981 | Spices and condiments — Preparation of a ground sample for analysis |
| ISO 5725-2:1994 | 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 948:1980 | Spices and condiments — Sampling |
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