Superseded
Standard
Historical
DIN EN ISO 6571:2009-11
Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008); German version EN ISO 6571:2009
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Summary
This International Standard specifies a method for the determiantion of the volatile oil content of spices, condiments and herbs. An aqueous suspension of the product is distilled. The distillate is collected in a graduated tube containing a measured volume of xylene to fix the volatile oil. The organic and aqueous phases are then allowed to separate and the total volume of the organic phase read. The volatile oil content is calculated after deducting the volume of xylene.
Notes
Amendement prévu par DIN EN ISO 6571/A1 (2016-03).
Technical characteristics
| Publisher | Deutsche Institut für Normung e.V. (DIN) |
| Publication Date | 11/01/2009 |
| Cancellation Date | 03/01/2018 |
| Page Count | 15 |
| EAN | --- |
| ISBN | --- |
| Weight (in grams) | --- |
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