ISO 7928-1:2026

Savory — Specification — Part 1: Winter savory (Satureja montana Linnaeus)

This document specifies the requirements of winter savory (Satureja montana Linnaeus) in the form of sprigs, and whole or broken leaves. It does not apply to summer savory (Satureja horfensis Linnaeus), which forms the subject of ISO 7928-2. Recommendations relating to storage and transport conditions are given in Annex A.

Sarriette — Spécifications — Partie 1: Sarriette des montagnes (Satureja montana Linnaeus)

General Information

• Status: Published
• Publication Date: 26-Apr-2026
• ICS: 67.220.10 - Spices and condiments
• Technical Committee: ISO/TC 34/SC 7 - Spices, culinary herbs and condiments
• Drafting Committee: ISO/TC 34/SC 7 - Spices, culinary herbs and condiments
• Current Stage: 6060 - International Standard published
• Start Date: 27-Apr-2026
• Due Date: 15-Apr-2026
• Completion Date: 27-Apr-2026

Relations

• Revises: ISO 7928-1:1991 - Savory — Specification — Part 1: Winter savory (Satureja montana Linnaeus)
• Effective Date: 19-Oct-2024

Overview

ISO 7928-1:2026, issued by the International Organization for Standardization (ISO), defines the specifications for winter savory (Satureja montana Linnaeus). This standard outlines detailed requirements for the supply of winter savory in the form of sprigs and whole or broken leaves. It sets stringent criteria regarding the product's physical and chemical properties, establishes sampling and testing methodologies, and provides recommendations for packaging, marking, storage, and transport. ISO 7928-1 is designed to ensure quality and consistency in winter savory supplies throughout the global food industry.

Key Topics

• Scope: Applies specifically to winter savory (Satureja montana Linnaeus) in sprigs and leaves, excluding summer savory, which is covered in ISO 7928-2.
• Product Requirements:
  • Physical Characteristics: Specifies attributes such as length of sprigs (15-30 cm), leaf color (olive green to ash-green), and structure.
  • Odor and Flavor: Winter savory must exhibit a strong, characteristic aromatic odor and flavor, free from foreign or off-flavors.
  • Purity Standards: Stringent limits on foreign matter (including animal and non-animal contaminants) and extraneous plant material, as defined by ISO 927, to preserve product integrity and safety.
• Chemical Requirements: Defines acceptable moisture content, ash content, acid-insoluble ash, and volatile oil concentrations, with test methods referencing other ISO standards.
• Chromatographic Profile: Requires that the essential oil composition is consistent and includes key constituents (such as γ-terpinene, p-cymene, linalool, 1-terpinen-4-ol, and carvacrol).
• Packaging and Marking: Details standards for packaging materials, labelling particulars, and protection of the product from contamination or quality loss during distribution.
• Storage and Transport: Gives recommendations on proper storage conditions to preserve freshness, aroma, and prevent contamination.

Applications

ISO 7928-1 is essential across various stages of the food supply chain, particularly for industries involved in the production, packaging, and trade of culinary herbs and spices. The standard’s scope and requirements are particularly relevant for:

• Spice and Herb Processors: Ensuring suppliers meet recognized international benchmarks for winter savory quality and purity.
• Exporters and Importers: Facilitating global trade by standardizing quality expectations and simplifying regulatory compliance across countries.
• Quality Assurance Departments: Serving as a basis for procurement, inspection, and acceptance criteria in food manufacturing or seasoning blends containing winter savory.
• Food Safety Audits: Assisting retailers, wholesalers, and regulators in verifying that winter savory products meet internationally accepted safety and quality norms.
• Warehouse and Logistics Operators: Providing storage and transport recommendations to maintain product quality throughout the distribution chain.

Related Standards

Adhering to ISO 7928-1 may require reference to several related ISO standards, including:

• ISO 7928-2: Specifications for summer savory (Satureja hortensis Linnaeus).
• ISO 927: Determination of extraneous and foreign matter content in spices and condiments.
• ISO 928: Measurement of total ash in spices.
• ISO 930: Determination of acid-insoluble ash.
• ISO 939: Test for moisture content.
• ISO 948: Sampling methods for spices and condiments.
• ISO 2825: Preparation of ground samples.
• ISO 6571: Determination of volatile oil content by hydrodistillation.

By aligning with these documents, stakeholders ensure the highest standards in the production and trade of winter savory, facilitating reliable and safe use in culinary applications worldwide.

For further details, refer to the full standard or contact your national standards body.

Standards Content (Sample)

International
Standard
ISO 7928-1
Second edition
Savory — Specification —
2026-04
Part 1:
Winter savory (Satureja montana
Linnaeus)
Sarriette — Spécifications —
Partie 1: Sarriette des montagnes (Satureja montana Linnaeus)
Reference number
ISO 7928-1:2026(en)
© ISO 2026
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on
the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below
or ISO’s member body in the country of the requester.
ISO copyright office
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CH-1214 Vernier, Geneva
Phone: [phone]
Email: [e-mail]
Website: www.iso.org
Published in Switzerland
ii
ISO 7928-1:2026(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 .4
4.3.1 Foreign matter from animals .4
4.3.2 Foreign matter from non-animals .4
4.3.3 Extraneous matter . .4
4.4 Chemical requirements . .4
4.5 Chromatographic requirements .4
5  Sampling . 5
6  Test methods . 5
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 7928-1:2026(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
has been established has the right to be represented on that committee. International organizations,
governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely
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
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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
Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www.iso.org/iso/foreword.html.
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 7928-1:1991), 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 7928-1:2026(en)
Savory — Specification —
Part 1:
Winter savory (Satureja montana Linnaeus)
1 Scope
This document specifies the requirements of winter savory (Satureja montana Linnaeus) in the form of
sprigs, and whole or broken leaves.
It does not apply to summer savory (Satureja horfensis Linnaeus), which forms the subject of ISO 7928-2.
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 a way that some or all of their content constitutes
requirements of this document. For dated references, only the edition cited applies. For undated references,
the latest edition of the referenced document (including any amendments) applies.
ISO 565, Test sieves — Metal wire cloth, perforated metal plate and electroformed sheet — Nominal sizes of
openings
ISO 927, Spices and condiments — Determination of extraneous matter and foreign ma
...