ISO 6539:2014

Cinnamon (Cinnamomum zeylanicum Blume) — Specification

ISO 6539:2014 specifies requirements for whole or ground (powdered) cinnamon, of the Sri Lankan, Madagascan and Seychelles types; this cinnamon is the bark of the tree or shrub Cinnamomum zeylanicum Blume. Recommendations relating to storage and transport conditions are given. [Note that requirements for cassia (Chinese type, Indonesian type and Vietnamese type) are given in ISO 6538.]

Cannelle (Cinnamomum zeylanicum Blume) — Spécifications

Cimet (Cinnamomum zeylanicum Blume) - Specifikacija

Ta mednarodni standard določa zahteve za cel ali mlet cimet (v prahu), ki izhaja iz Šrilanke, Madagaskarja in Sejšelov; ta cimet je lubje drevesa oziroma grma Cinnamomum zeylanicum blume.1) Priporočila v zvezi s pogoji shranjevanja in prevoza so podani v dodatku A.
OPOMBA: Zahteve za kasijevec (kitajska, indonezijska in vietnamska vrsta) so podane v standardu ISO 6538.[1]

General Information

• Status: Published
• Publication Date: 09-Feb-2014
• 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: 9093 - International Standard confirmed
• Completion Date: 17-Jul-2019
• Ref Project: SIST ISO 6539:2018 - Cinnamon (Cinnamomum zeylanicum Blume) -- Specification

Relations

• Revises: ISO 6539:1997 - Cinnamon, Sri Lankan type, Seychelles type and Madagascan type (Cinnamomum zeylanicum Blume) — Specification
• Effective Date: 17-Aug-2013

Standards Content (Sample)

МЕЖДУНАРОДНЫЙ ISO
СТАНДАРТ 6539
Третье издание
2014-02-15


Корица (Cinnamomum zeylanicum
Blume). Технические условия
Cinnamon (Cinnamomum zeylanicum Blume) ― Specification


Ответственность за подготовку русской версии несёт GOST R

(Российская Федерация) в соответствии со статьёй 18.1 Устава ISO


Ссылочный номер

ISO 6539:2014(R)
©
ISO 2014

---------------------- Page: 1 ----------------------
ISO 6539:2014(R)



ДОКУМЕНТ ЗАЩИЩЕН АВТОРСКИМ ПРАВОМ


© ISO 2014
Все права сохраняются. Если не указано иное, никакую часть настоящей публикации нельзя копировать или использовать в
какой-либо форме или каким-либо электронным или механическим способом, включая фотокопии и микрофильмы, без
предварительного письменного согласия ISO, которое должно быть получено после запроса о разрешении, направленного по
адресу, приведенному ниже, или в комитет-член ISO в стране запрашивающей стороны.
ISO copyright office
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Tel. + 41 22 749 01 11
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Web www.iso.org
Опубликовано в Швейцарии

ii © ISO 2014 – Все права сохраняются

---------------------- Page: 2 ----------------------
ISO 6539:2014(R)
Содержание Страница
Предисловие. iv
1 Область применения . 1
2 Нормативные ссылки . 1
3 Термины и определения . 1
4 Виды и классификация . 2
4.1 Виды . 2
4.2 Коммерческие сорта . 3
5 Молотая корица . 3
6 Требования . 5
6.1 Запах и вкус . 5
6.2 Цвет . 5
6.3 Отсутствие плесени, насекомых и т.д. . 5
6.4 Посторонние включения . 5
6.5 Химические требования . 5
7 Отбор проб . 5
8 Методы испытания . 5
9 Упаковка и маркировка . 6
9.1 Упаковка . 6
9.2 Маркировка. 6
Приложение А (информативное) Рекомендации по условиям хранения и транспортировки . 7
Библиография . 8

© ISO 2014 – Все права сохраняются iii

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ISO 6539:2014(R)
Предисловие
Международная организация по стандартизации (ISO) является всемирной федерацией национальных
организаций по стандартизации (комитетов-членов ISO). Разработка международных стандартов
обычно осуществляется техническими комитетами ISO. Каждый комитет-член, заинтересованный в
деятельности, для которой был создан технический комитет, имеет право быть представленным в этом
комитете. Международные правительственные и неправительственные организации, имеющие связи с
ISO, также принимают участие в работах. ISO работает в тесном сотрудничестве с Международной
электротехнической комиссией (IEC) по всем вопросам стандартизации в области электротехники.
Процедуры, используемые для разработки этого документа и тех, которые предназначены для его
дальнейшего ведения, описаны в Директивах ISO/IEC, Часть 1. В частности, следует отметить
различные критерии утверждения, необходимые для различных типов документов ISO. Этот документ
был подготовлен в соответствии с редакционными правилами Директив ISO/IEC, Часть 2 (см.
www.iso.org/directives).
Следует иметь в виду, что некоторые элементы данного стандарта могут быть объектом патентных
прав. ISO не несет ответственности за идентификацию какого-либо одного или всех таких патентных
прав. Информация о любых патентных правах, выявленных в ходе разработки документа, будет
представлена в разделе Введение и/или в перечне полученных патентных деклараций ISO (см.
www.iso.org/patents).
Любое торговое наименование, используемое в данном документе, дается для удобства
пользователей и не является официальным мнением.
Объяснение значения специальных терминов и выражений ISO, касающихся оценки соответствия, а
также информация о приверженности ISO принципам WTO в Технических барьерах в торговле (TBT)
следует смотреть по адресу URL: Предисловие – Дополнительная информация.
ISO 6539 подготовлен Техническим комитетом ISO/TC 34, Пищевые продукты, Подкомитетом SC 7,
Специи, кулинарные травы и приправы.
Данное третье издание ISO 6539 отменяет и заменяет второе издание (ISO 6539:1997), в которое было
внесено незначительное изменение.

iv © ISO 2014 – Все права сохраняются

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МЕЖДУНАРОДНЫЙ СТАНДАРТ ISO 6539:2014(R)

Корица (Cinnamomum zeylanicum Blume). Технические условия
1 Область применения
Данный международный стандарт устанавливает требования к цельной или измельченной
(порошкообразной) корице, которую выращивают в Шри-Ланке, на Мадагаскаре и Сейшельских островах.
1)
Корица – это небольшое вечнозеленое дерево или кора дерева Cinnamomum zeylanicum Blume.
Рекомендации по условиям хранения и транспортировки приведены в Приложении А.
[1]
Требования к кассии (китайской, индонезийской и вьетнамской)) приведены в ISO 6538.
2 Нормативные ссылки
Следующие нормативные документы необходимы для применения настоящего международного
стандарта. Для жестких ссылок применяется только ссылочное издание. Для плавающих ссылок
применяется самое последнее издание нормативного ссылочного документа (включая любые изменения).
ISO 927, Пряности и приправы. Определение содержания примесей и посторонних веществ
ISO 928, Пряности и приправы. Определение содержания общей золы
ISO 930, Пряности и приправы. Определение содержания золы, нерастворимой в кислоте
ISO 939, Пряности и приправы. Определение содержания влаги. Метод уноса
ISO 948, Пряности и приправы. Отбор проб
ISO 1208, Пряности и приправы. Определение содержания посторонних примесей
ISO 2825, Пряности и приправы. Приготовление измельченной пробы для анализа
ISO 6571, Пряности и приправы. Определение содержания эфирных масел (метод гидродистилляции)
3 Термины и определения
В настоящем стандарте применяются следующие термины и определения.
3.1
трубочка корицы
cinnamon quill
целая трубочка
соскобленная с внутренней коры зрелых побегов корицы кожица в виде полосок, соединяемых вместе
внахлест, полости заполняются мелкими кусочками той же кожицы, которые после воздушного
отверждения затем сушат на солнце
3.2
лом корицы
cinnamon quilling
разломанная трубочка
обломки и отходы различных размеров всех видов трубочек корицы

1)
 Другое латинское название Cinnamomum verum J.Presl; Cinnamomum zeylnacum Nees Laurus cinnamomum L.
© ISO 2014 – Все права сохраняются 1

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ISO 6539:2014(R)
3.3
хлопья корицы
cinnamon feathering
кусочки внутренней коры, полученные соскабливанием и/или обдиранием коры мелких веточек и
стеблей молодых побегов корицы, которые могут включать некоторое количество чипсов
3.4
коричные чипсы
cinnamon chip
сушеная неочищенная кора побегов корицы, включая внешний слой коры, которая была получена
путем состругивания или соскабливания коры побегов
3.5
молотая корица
ground cinnamon
порошок, по
...

INTERNATIONAL ISO
STANDARD 6539
Third edition
2014-02-15
Cinnamon (Cinnamomum zeylanicum
Blume) — Specification
Cannelle (Cinnamomum zeylanicum Blume) — Spécifications
Reference number
ISO 6539:2014(E)
©
ISO 2014

---------------------- Page: 1 ----------------------
ISO 6539:2014(E)

COPYRIGHT PROTECTED DOCUMENT
© ISO 2014
All rights reserved. Unless otherwise specified, 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
Case postale 56 • CH-1211 Geneva 20
Tel. + 41 22 749 01 11
Fax + 41 22 749 09 47
E-mail [e-mail]
Web www.iso.org
Published in Switzerland
ii © ISO 2014 – All rights reserved

---------------------- Page: 2 ----------------------
ISO 6539:2014(E)

Contents  Page
Foreword .iv
1 Scope . 1
2  Normative references . 1
3  Terms and definitions . 1
4  Types and classification . 2
4.1 Types. 2
4.2 Commercial grades . 3
5 Ground cinnamon . 3
6  Requirements . 5
6.1 Odour and flavour . 5
6.2 Colour . 5
6.3 Freedom from moulds, insects, etc. . 5
6.4 Extraneous matter . 5
6.5 Chemical requirements. 5
7 Sampling . 5
8  Test methods . 5
9 Packaging and marking . 6
9.1 Packaging . 6
9.2 Marking . 6
Annex A (informative)  Recommendations relating to storage and transport conditions .7
Bibliography . 8
© ISO 2014 – All rights reserved iii

---------------------- Page: 3 ----------------------
ISO 6539:2014(E)

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 documents 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).
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www.iso.org/patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation on the meaning of ISO specific terms and expressions related to conformity
assessment, as well as information about ISO’s adherence to the WTO principles in the Technical Barriers
to Trade (TBT) see the following URL: Foreword - Supplementary information
The committee responsible for this document is ISO/TC 34, Food products, Subcommittee SC 7, Spices,
culinary herbs and condiments.
This third edition cancels and replaces the second edition (ISO 6539:1997), of which it constitutes a
minor revision.
iv © ISO 2014 – All rights reserved

---------------------- Page: 4 ----------------------
INTERNATIONAL STANDARD ISO 6539:2014(E)
Cinnamon (Cinnamomum zeylanicum Blume) —
Specification
1 Scope
This International Standard specifies requirements for whole or ground (powdered) cinnamon, of the Sri
Lankan, Madagascan and Seychelles types; this cinnamon is the bark of the tree or shrub Cinnamomum
1)
zeylanicum Blume.
Recommendations relating to storage and transport conditions are given in Annex A.
[1]
NOTE Requirements for cassia (Chinese type, Indonesian type and Vietnamese type) are given in ISO 6538.
2  Normative references
The following documents, in whole or in part, are normatively referenced in this document and are
indispensable for its application. For dated references, only the edition cited applies. For undated
references, the latest edition of the referenced document (including any amendments) applies.
ISO 927, Spices and condiments — Determination of extraneous matter and foreign matter content
ISO 928, Spices and condiments — Determination of total ash
ISO 930, Spices and condiments — Determination of acid-insoluble ash
ISO 939, Spices and condiments — Determination of moisture content — Entrainment method
ISO 948, Spices and condiments — Sampling
ISO 1208, Spices and condiments — Determination of filth
ISO 2825, Spices and condiments — Preparation of a ground sample for analysis
ISO 6571, Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method)
3  Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
cinnamon quill
full tube
scraped peel of the inner bark of mature plantation cinnamon shoots joined together by overlaps, the
hollow of which has been filled with small pieces of the same peel and thereafter dried in the sun after
air curing
3.2
cinnamon quilling
broken tube
broken piece and split of varying sizes of all grades of cinnamon quills
1) Other Latin names are Cinnamomum verum J. Presl; Cinnamomum zeylnacum Nees and Laurus cinnamomum
...

SLOVENSKI STANDARD
SIST ISO 6539:2018
01-oktober-2018
1DGRPHãþD
SIST ISO 6539:1998
Cimet (Cinnamomum zeylanicum Blume) - Specifikacija
Cinnamon (Cinnamomum zeylanicum Blume) -- Specification
Cannelle (Cinnamomum zeylanicum Blume) -- Spécifications
Ta slovenski standard je istoveten z: ISO 6539:2014
ICS:
67.220.10 =DþLPEH Spices and condiments
SIST ISO 6539:2018 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

---------------------- Page: 1 ----------------------

SIST ISO 6539:2018

---------------------- Page: 2 ----------------------

SIST ISO 6539:2018
INTERNATIONAL ISO
STANDARD 6539
Third edition
2014-02-15
Cinnamon (Cinnamomum zeylanicum
Blume) — Specification
Cannelle (Cinnamomum zeylanicum Blume) — Spécifications
Reference number
ISO 6539:2014(E)
©
ISO 2014

---------------------- Page: 3 ----------------------

SIST ISO 6539:2018
ISO 6539:2014(E)

COPYRIGHT PROTECTED DOCUMENT
© ISO 2014
All rights reserved. Unless otherwise specified, 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
Case postale 56 • CH-1211 Geneva 20
Tel. + 41 22 749 01 11
Fax + 41 22 749 09 47
E-mail [e-mail]
Web www.iso.org
Published in Switzerland
ii © ISO 2014 – All rights reserved

---------------------- Page: 4 ----------------------

SIST ISO 6539:2018
ISO 6539:2014(E)

Contents  Page
Foreword .iv
1 Scope . 1
2  Normative references . 1
3  Terms and definitions . 1
4  Types and classification . 2
4.1 Types. 2
4.2 Commercial grades . 3
5 Ground cinnamon . 3
6  Requirements . 5
6.1 Odour and flavour . 5
6.2 Colour . 5
6.3 Freedom from moulds, insects, etc. . 5
6.4 Extraneous matter . 5
6.5 Chemical requirements. 5
7 Sampling . 5
8  Test methods . 5
9 Packaging and marking . 6
9.1 Packaging . 6
9.2 Marking . 6
Annex A (informative)  Recommendations relating to storage and transport conditions .7
Bibliography . 8
© ISO 2014 – All rights reserved iii

---------------------- Page: 5 ----------------------

SIST ISO 6539:2018
ISO 6539:2014(E)

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 documents 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).
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www.iso.org/patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation on the meaning of ISO specific terms and expressions related to conformity
assessment, as well as information about ISO’s adherence to the WTO principles in the Technical Barriers
to Trade (TBT) see the following URL: Foreword - Supplementary information
The committee responsible for this document is ISO/TC 34, Food products, Subcommittee SC 7, Spices,
culinary herbs and condiments.
This third edition cancels and replaces the second edition (ISO 6539:1997), of which it constitutes a
minor revision.
iv © ISO 2014 – All rights reserved

---------------------- Page: 6 ----------------------

SIST ISO 6539:2018
INTERNATIONAL STANDARD ISO 6539:2014(E)
Cinnamon (Cinnamomum zeylanicum Blume) —
Specification
1 Scope
This International Standard specifies requirements for whole or ground (powdered) cinnamon, of the Sri
Lankan, Madagascan and Seychelles types; this cinnamon is the bark of the tree or shrub Cinnamomum
1)
zeylanicum Blume.
Recommendations relating to storage and transport conditions are given in Annex A.
[1]
NOTE Requirements for cassia (Chinese type, Indonesian type and Vietnamese type) are given in ISO 6538.
2  Normative references
The following documents, in whole or in part, are normatively referenced in this document and are
indispensable for its application. For dated references, only the edition cited applies. For undated
references, the latest edition of the referenced document (including any amendments) applies.
ISO 927, Spices and condiments — Determination of extraneous matter and foreign matter content
ISO 928, Spices and condiments — Determination of total ash
ISO 930, Spices and condiments — Determination of acid-insoluble ash
ISO 939, Spices and condiments — Determination of moisture content — Entrainment method
ISO 948, Spices and condiments — Sampling
ISO 1208, Spices and condiments — Determination of filth
ISO 2825, Spices and condiments — Preparation of a ground sample for analysis
ISO 6571, Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method)
3  Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
cinnamon quill
full tube
scraped peel of the inner bark of mature plantation cinnamon shoots j
...

SLOVENSKI STANDARD
oSIST ISO 6539:2018
01-september-2018
Cimet (Cinnamomum zeylanicum Blume) - Specifikacija
Cinnamon (Cinnamomum zeylanicum Blume) -- Specification
Cannelle (Cinnamomum zeylanicum Blume) -- Spécifications
Ta slovenski standard je istoveten z: ISO 6539:2014
ICS:
67.220.10 =DþLPEH Spices and condiments
oSIST ISO 6539:2018 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

---------------------- Page: 1 ----------------------
oSIST ISO 6539:2018

---------------------- Page: 2 ----------------------
oSIST ISO 6539:2018
INTERNATIONAL ISO
STANDARD 6539
Third edition
2014-02-15
Cinnamon (Cinnamomum zeylanicum
Blume) — Specification
Cannelle (Cinnamomum zeylanicum Blume) — Spécifications
Reference number
ISO 6539:2014(E)
©
ISO 2014

---------------------- Page: 3 ----------------------
oSIST ISO 6539:2018
ISO 6539:2014(E)

COPYRIGHT PROTECTED DOCUMENT
© ISO 2014
All rights reserved. Unless otherwise specified, 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
Case postale 56 • CH-1211 Geneva 20
Tel. + 41 22 749 01 11
Fax + 41 22 749 09 47
E-mail [e-mail]
Web www.iso.org
Published in Switzerland
ii © ISO 2014 – All rights reserved

---------------------- Page: 4 ----------------------
oSIST ISO 6539:2018
ISO 6539:2014(E)

Contents  Page
Foreword .iv
1 Scope . 1
2  Normative references . 1
3  Terms and definitions . 1
4  Types and classification . 2
4.1 Types. 2
4.2 Commercial grades . 3
5 Ground cinnamon . 3
6  Requirements . 5
6.1 Odour and flavour . 5
6.2 Colour . 5
6.3 Freedom from moulds, insects, etc. . 5
6.4 Extraneous matter . 5
6.5 Chemical requirements. 5
7 Sampling . 5
8  Test methods . 5
9 Packaging and marking . 6
9.1 Packaging . 6
9.2 Marking . 6
Annex A (informative)  Recommendations relating to storage and transport conditions .7
Bibliography . 8
© ISO 2014 – All rights reserved iii

---------------------- Page: 5 ----------------------
oSIST ISO 6539:2018
ISO 6539:2014(E)

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 documents 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).
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www.iso.org/patents).
Any trade name used in this document is information given for the convenience of users and does not
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to Trade (TBT) see the following URL: Foreword - Supplementary information
The committee responsible for this document is ISO/TC 34, Food products, Subcommittee SC 7, Spices,
culinary herbs and condiments.
This third edition cancels and replaces the second edition (ISO 6539:1997), of which it constitutes a
minor revision.
iv © ISO 2014 – All rights reserved

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oSIST ISO 6539:2018
INTERNATIONAL STANDARD ISO 6539:2014(E)
Cinnamon (Cinnamomum zeylanicum Blume) —
Specification
1 Scope
This International Standard specifies requirements for whole or ground (powdered) cinnamon, of the Sri
Lankan, Madagascan and Seychelles types; this cinnamon is the bark of the tree or shrub Cinnamomum
1)
zeylanicum Blume.
Recommendations relating to storage and transport conditions are given in Annex A.
[1]
NOTE Requirements for cassia (Chinese type, Indonesian type and Vietnamese type) are given in ISO 6538.
2  Normative references
The following documents, in whole or in part, are normatively referenced in this document and are
indispensable for its application. For dated references, only the edition cited applies. For undated
references, the latest edition of the referenced document (including any amendments) applies.
ISO 927, Spices and condiments — Determination of extraneous matter and foreign matter content
ISO 928, Spices and condiments — Determination of total ash
ISO 930, Spices and condiments — Determination of acid-insoluble ash
ISO 939, Spices and condiments — Determination of moisture content — Entrainment method
ISO 948, Spices and condiments — Sampling
ISO 1208, Spices and condiments — Determination of filth
ISO 2825, Spices and condiments — Preparation of a ground sample for analysis
ISO 6571, Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method)
3  Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
cinnamon quill
full tube
scraped peel of the inner bark of mature plantation cinnamon shoots joined togeth
...