SIST ISO 7928-2:2026

• Abstract:

  This document specifies the requirements of summer savory (Satureja hortensis Linnaeus) in the form of sprigs, and whole or broken leaves. ; It does not apply to winter savory (Satureja montana Linnaeus), which forms the subject of ISO 7928-1. ; Recommendations relating to storage and transport conditions are given in Annex A.

• Status: Published
• Publication Date: 05-Oct-2026
• ICS: 67.220.10 - Spices and condiments
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 6060 - National Implementation/Publication (Adopted Project)
• Start Date: 06-Oct-2026
• Due Date: 11-Dec-2026
• Completion Date: 06-Oct-2026
• Ref Project: ISO 7928-2:2026 - Savory — Specification — Part 2: Summer savory (Satureja hortensis Linnaeus)

• Replaces: SIST ISO 7928-2:1997 - Savory -- Specification -- Part 2: Summer savory (Satureja hortensis Linnaeus)
• Effective Date: 01-Nov-2026

SIST ISO 7928-2:2026 is the Slovenian adoption of ISO 7928-2:2026, published by SIST. It specifies requirements for summer savory (Satureja hortensis Linnaeus) in sprigs, and in whole or broken leaves, for producers, packers, laboratories, and buyers who need a common product specification.

What does SIST ISO 7928-2:2026 specify?

SIST ISO 7928-2:2026 specifies the requirements for summer savory in the form used in trade and testing, and it sets out how to sample, test, pack, and mark the product. The document applies to summer savory only, and the related winter savory is covered by ISO 7928-1.

The document is organized into:

• scope
• normative references
• terms and definitions
• requirements
• sampling
• test methods
• packaging and marking
• informative annexes on storage, transport, and chromatograms

Annex	What it covers
Annex A	Recommendations relating to storage and transport conditions
Annex B	Typical chromatograms

What are the key requirements of SIST ISO 7928-2:2026?

SIST ISO 7928-2:2026 brings together the product description, purity limits, chemical quality limits, and identification by chromatographic profile. In practice, it gives a buyer or laboratory a common basis to judge whether a lot matches the standard.

Product form and appearance

Clause 4.1 describes summer savory sprigs by their general look, stem colour, and leaf characteristics. For whole or broken leaves, the document expects the material to match the plant form of summer savory, so visual inspection matters at receiving and sorting.

Odour and flavour

Clause 4.2 requires the herb to have the characteristic odour and flavour of summer savory, with no foreign odour or flavour. This matters because aroma is a primary quality cue for culinary herbs and a fast check during inspection.

Physical purity

Clause 4.3 covers foreign matter from animals, foreign matter from non-animals, and extraneous matter. The practical meaning is that the product must be clean and free from contamination, with animal contamination excluded and plant waste or other unwanted material kept within the stated limits.

Chemical quality

Clause 4.4 sets chemical limits for moisture content, total ash, acid-insoluble ash, and volatile oil content, with separate requirements for sprigs and for whole or broken leaves. These checks matter because they indicate drying quality, cleanliness, and the retained aroma of the herb.

Identification by volatile oil profile

Clause 4.5 requires the volatile oils to show the main constituents expected for summer savory when examined by gas chromatography. Annex B supports this by showing typical chromatograms, so laboratories can compare their results with a recognized profile.

Sampling and test practice

Clause 5 requires sampling in line with ISO 948 and sample preparation in line with ISO 2825. For whole or broken leaves, the ground sample must pass through a 1 mm sieve before testing the chemical characteristics, which helps make laboratory results more consistent.

Packaging and marking

Clause 7 requires packaging that protects the herb from moisture, loss of volatile matter, and bright light, and it sets out the information that should appear on the container. This is important for shelf life, traceability, and correct product identification through storage and distribution.

What terms does SIST ISO 7928-2:2026 define?

Clause 3 formally defines the key terms used in the standard, and these definitions are central to inspection and test reporting.

• summer savory - the herbaceous annual plant Satureja hortensis Linnaeus in the family Lamiaceae.
• foreign matter - any visible material, seen either with the naked eye or up to 10 times magnification, that is not part of the herb or spice.
• extraneous matter - visible plant-derived waste material associated with the herb or spice but not wanted in the product.
• sprigs - the product form assessed in Clause 4.1 by stem height, colour, and leaf characteristics.

Who uses SIST ISO 7928-2:2026?

SIST ISO 7928-2:2026 is used by growers, processors, packers, laboratory technicians, quality managers, inspectors, and buyers in the spices and culinary herbs chain. They use it to describe the product, check cleanliness and composition, compare test results, and agree packaging and labeling expectations.

What changed in SIST ISO 7928-2:2026 from the previous edition?

SIST ISO 7928-2:2026 cancels and replaces ISO 7928-2:1991. The foreword states that this is a technically revised second edition, and it highlights two main changes:

• the normative references have been updated to undated form
• the definitions of extraneous matter and foreign matter have been modified in line with ISO 927

Which standards are used with SIST ISO 7928-2:2026?

SIST ISO 7928-2:2026 refers to these standards for sampling, preparation, and test methods:

• ISO 565 - gives the nominal sizes of test sieve openings used for the 1 mm sieve requirement.
• ISO 927 - provides the method for determining extraneous matter and foreign matter content.
• ISO 928 - provides the method for total ash.
• ISO 930 - provides the method for acid-insoluble ash.
• ISO 939 - provides the method for moisture content.
• ISO 948 - provides the sampling method for spices and condiments.
• ISO 2825 - gives the preparation of a ground sample for analysis.
• ISO 6571 - provides the hydrodistillation method for volatile oil content.
• ISO 7928-1 - covers winter savory, which is outside this part of the series.

What does the SIST ISO 7928-2:2026 document contain?

SIST ISO 7928-2:2026 contains two requirement tables, one for physical requirements and one for chemical requirements, which are the core checklists for conformity assessment. It also includes two figures showing the plant form of summer savory and the sprig form used in the standard.

Annex A gives practical storage and transport recommendations, including protection from heat, moisture, odours, insects, and cross-infection. Annex B provides typical chromatograms and example gas chromatography conditions for the volatile oil profile, which helps laboratories compare identification results during testing.

SLOVENSKI STANDARD
01-november-2026
Nadomešča:
SIST ISO 7928-2:1997
Šetraj - Specifikacija - 2. del: Vrtni šetraj (Satureja hortensis Linnaeus) (ISO 7928-
2:2026)
Savory — Specification — Part 2: Summer savory (Satureja hortensis Linnaeus) (ISO
7928-2:2026)
Sarriette — Spécifications — Partie 2: Sarriette des jardins (Satureja hortensis Linnaeus)
(ISO 7928-2:2026)
Ta slovenski standard je istoveten z: ISO 7928-2:2026
ICS:
67.220.10 Začimbe Spices and condiments
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

International
Standard
ISO 7928-2
Second edition
Savory — Specification —
2026-04
Part 2:
Summer savory (Satureja hortensis
Linnaeus)
Sarriette — Spécifications —
Partie 2: Sarriette des jardins (Satureja hortensis Linnaeus)
Reference number
ISO 7928-2:2026(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
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: [phone]
Email: [e-mail]
Website: www.iso.org
Published in Switzerland
ii
ISO 7928-2:2026(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 .3
4.3.1 Foreign matter from animals .3
4.3.2 Foreign matter from non-animals .3
4.3.3 Extraneous matter . .4
4.4 Chemical requirements . .4
4.5 Chromatographic requirements .4
5  Sampling . 4
6  Test methods . 4
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 7928-2:2026(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
constitute an endorsement.
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 7928-2:1991), 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 7928-2:2026(en)
Savory — Specification —
Part 2:
Summer savory (Satureja hortensis Linnaeus)
1 Scope
This document specifies the requirements of summer savory (Satureja hortensis Linnaeus) in the form of
sprigs, and whole or broken leaves.
It does not apply to winter savory (Satureja montana Linnaeus), which forms the subject of ISO 7928-1.
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
...

International
Standard
ISO 7928-2
Second edition
Savory — Specification —
2026-04
Part 2:
Summer savory (Satureja hortensis
Linnaeus)
Sarriette — Spécifications —
Partie 2: Sarriette des jardins (Satureja hortensis Linnaeus)
Reference number
ISO 7928-2:2026(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
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: [phone]
Email: [e-mail]
Website: www.iso.org
Published in Switzerland
ii
ISO 7928-2:2026(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 .3
4.3.1 Foreign matter from animals .3
4.3.2 Foreign matter from non-animals .3
4.3.3 Extraneous matter . .4
4.4 Chemical requirements . .4
4.5 Chromatographic requirements .4
5  Sampling . 4
6  Test methods . 4
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 7928-2:2026(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
constitute an endorsement.
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 7928-2:1991), 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 7928-2:2026(en)
Savory — Specification —
Part 2:
Summer savory (Satureja hortensis Linnaeus)
1 Scope
This document specifies the requirements of summer savory (Satureja hortensis Linnaeus) in the form of
sprigs, and whole or broken leaves.
It does not apply to winter savory (Satureja montana Linnaeus), which forms the subject of ISO 7928-1.
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 — De
...