EN ISO 6571:2009/A1:2017

Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) - Amendment 1 (ISO 6571:2008/Amd 1:2017)

Gewürze, würzende Zutaten und Kräuter - Bestimmung des ätherischen Ölgehaltes (Wasserdampfdestillationsverfahren) - Änderung 1 (ISO 6571:2008/Amd 1:2017)

Épices, aromates et herbes - Détermination de la teneur en huiles essentielles (méthode par hydrodistillation) - Amendement 1 (ISO 6571:2008/Amd 1:2017)

Začimbe in zelišča - Določanje eteričnega olja (metoda hidrodestilacije) - Dopolnilo A1 (ISO 6571:2008/Amd 1:2017)

General Information

• Status: Published
• Publication Date: 05-Dec-2017
• Withdrawal Date: 29-Jun-2018
• ICS: 67.200.10 - Animal and vegetable fats and oils
• ICS: 67.220.10 - Spices and condiments
• Technical Committee: CEN/SS C01 - Food products
• Drafting Committee: CEN/SS C01 - Food products
• Current Stage: 6060 - Definitive text made available (DAV) - Publishing
• Start Date: 06-Dec-2017
• Completion Date: 06-Dec-2017
• Ref Project: SIST EN ISO 6571:2009/A1:2018 - Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) - Amendment 1 (ISO 6571:2008/Amd 1:2017)

Relations

• Amends: EN ISO 6571:2009 - Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008)
• Effective Date: 17-Feb-2016

Overview

EN ISO 6571:2009/A1:2017 is Amendment 1 to the international method ISO 6571 for the determination of volatile oil (essential oil) content in spices, condiments and herbs using the hydrodistillation method. Published by CEN in December 2017 (endorsing ISO 6571:2008/Amd 1:2017), this amendment updates specific apparatus requirements and aligns the European standard with the ISO text. The amendment was to be adopted as a national standard across CEN members by mid‑2018.

Key Topics and Requirements

• Scope: Analytical determination of volatile/essential oil content in spices, condiments and culinary herbs by hydrodistillation.
• Apparatus update (clause 6.1.2 d): The amendment replaces the previous description with a precise assembly specification including:
  • a tube with a side‑arm and ground stopper,
  • a pear‑shaped enlargement,
  • a graduated tube (0.05 ml divisions) with a minimum volume of 3.5 ml,
  • a spherical enlargement and a three‑way tap,
  • connection to the vertical tube via an inclined tube fitted with a safety tube, and optionally a steam trap.
• Pharmacopoeial alignment: Footnote updated to state that the apparatus corresponds to the type described in the European Pharmacopoeia (2.8.12) with the modifications specified in 6.1.2 d).
• Standards governance: Amendment approved by CEN; national standards bodies required to implement or endorse without modification.

Applications and Users

This amendment and the underlying method are essential for:

• Quality control and specification testing in spice and herb processing, blending and packaging.
• Laboratory analysis for manufacturers, contract testing labs and food safety authorities to quantify essential oil content for labeling, grading and authenticity checks.
• Research and development in flavor, fragrance and botanical product formulation where reproducible volatile oil measurement is required.
• Regulatory compliance where standardized methods (ISO/CEN) are specified for trade, import/export or pharmacopeial reference.

Primary users: analytical chemists, QA/QC managers, method validation specialists, food testing laboratories and standards bodies.

Related Standards

• ISO 6571:2008 (original hydrodistillation method)
• EN ISO 6571:2009 (European adoption)
• European Pharmacopoeia, section 2.8.12 (apparatus reference)
• ISO/TC 34 (Technical Committee on food products) provides the committee context.

Keywords: volatile oil content, hydrodistillation method, spices, condiments, herbs, EN ISO 6571:2009/A1:2017, essential oil determination, laboratory apparatus, CEN standard.

Standards Content (Sample)

SLOVENSKI STANDARD
01-februar-2018
=DþLPEHLQ]HOLãþD'RORþDQMHHWHULþQHJDROMDPHWRGDKLGURGHVWLODFLMH'RSROQLOR
$,62$PG
Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation
method) - Amendment 1 (ISO 6571:2008/Amd 1:2017)
Gewürze, würzende Zutaten und Kräuter - Bestimmung des ätherischen Ölgehaltes
(Wasserdampfdestillationsverfahren) - Änderung 1 (ISO 6571:2008/Amd 1:2017)
Épices, aromates et herbes - Détermination de la teneur en huiles essentielles (méthode
par hydrodistillation) - Amendement 1 (ISO 6571:2008/Amd 1:2017)
Ta slovenski standard je istoveten z: EN ISO 6571:2009/A1:2017
ICS:
67.220.10 =DþLPEH Spices and condiments
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

EN ISO 6571:2009/A1
EUROPEAN STANDARD
NORME EUROPÉENNE
December 2017
EUROPÄISCHE NORM
ICS 67.220.10
English Version
Spices, condiments and herbs - Determination of volatile
oil content (hydrodistillation method) - Amendment 1 (ISO
6571:2008/Amd 1:2017)
Épices, aromates et herbes - Détermination de la Gewürze, würzende Zutaten und Kräuter - Bestimmung
teneur en huiles essentielles (méthode par des ätherischen Ölgehaltes
hydrodistillation) - Amendement 1 (ISO (Wasserdampfdestillationsverfahren) - Änderung 1
6571:2008/Amd 1:2017) (ISO 6571:2008/Amd 1:2017)
This amendment A1 modifies the European Standard EN ISO 6571:2009; it was approved by CEN on 21 November 2017.

CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for inclusion of
this amendment into the relevant national standard without any alteration. Up-to-date lists and bibliographical references
concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN
member.
This amendment exists in three official versions (English, French, German). A version in any other language made by translation
under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management Centre has the
same status as the official versions.

CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania,
Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland,
Turkey and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

EUROPÄISCHES KOMITEE FÜR NORMUNG

CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2017 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 6571:2009/A1:2017 E
worldwide for CEN national Members.

Contents Page
European foreword . 3
European foreword
This document (EN ISO 6571:2009/A1:2017) has been prepared by Technical Committee ISO/TC 34
"Food products".
This Amendment to the European Standard EN ISO 6571:2009 shall be given the status of a national
standard, either by publication of an identical text or by endorsement, at the latest by June 2018, and
conflicting national standards shall be withdrawn at the latest by June 2018.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN shall not be held responsible for identifying any or all such patent rights.
According to the CEN-CENELEC Internal Regulations, the national standards organizations of the
following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria,
Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia,
France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta,
Netherlands, Norway, Poland, Portugal, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland,
Turkey
...