SIST EN ISO 6571:2009

Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008)

ISO 6571:2008 specifies a method for the determination of the volatile oil content of spices, condiments and herbs.

Gewürze, würzende Zutaten und Kräuter - Bestimmung des ätherischen Ölgehaltes (Hydrodestillationsverfahren) (ISO 6571:2008)

Diese Internationale Norm legt ein Verfahren für die Bestimmung des Gehaltes an ätherischem Öl von
Gewürzen, würzenden Zutaten und Kräutern fest.

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

L'ISO 6571:2008 spécifie une méthode par hydrodistillation permettant de déterminer la teneur en huiles essentielles des épices, des aromates et des herbes.

Začimbe in zelišča - Določanje eteričnega olja (metoda hidrodestilacije) (ISO 6571:2008)

General Information

• Status: Published
• Publication Date: 18-Nov-2009
• ICS: 67.220.10 - Spices and condiments
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 6060 - National Implementation/Publication (Adopted Project)
• Start Date: 03-Nov-2009
• Due Date: 08-Jan-2010
• Completion Date: 19-Nov-2009
• Ref Project: EN ISO 6571:2009 - Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008)

Relations

• Replaces: SIST ISO 6571:1997 - Spices, condiments and herbs -- Determination of volatile oil content
• Effective Date: 01-Dec-2012
• Amended By: 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)
• Effective Date: 01-Feb-2018

Overview - EN ISO 6571:2009 (ISO 6571:2008)

EN ISO 6571:2009 specifies a standardized hydrodistillation method for the determination of volatile oil content in spices, condiments and culinary herbs. The method describes sample preparation, required apparatus and reagents (including xylene), the distillation and collection procedure, calculation of volatile oil expressed as millilitres per 100 g of dry product, and reporting requirements. This European adoption of ISO 6571:2008 is intended for laboratories performing quality control, regulatory testing and product specification for spice and herb raw materials and finished blends.

Key topics and technical requirements

• Principle: Steam (hydro) distillation of an aqueous suspension; volatile oil is fixed into a measured volume of xylene and the organic phase volume is read after separation.
• Apparatus: Robust glass distillation assembly with graduated collection tube, condenser, side-arm with stopper, steam trap and anti-bumping granules. Apparatus details and dimensions are specified.
• Reagents: Analytical-grade water and xylene (fixing solvent). Cleaning solutions such as acetone or detergent/acid dichromate mix are specified with safety warnings.
• Sample preparation: Grounding and mesh sizes referenced to ISO 2825; specified test portions and precautions to avoid overheating during crushing.
• Test parameters: Normative Annex A lists mass of test portion, water volume and distillation time for many spices (examples: aniseed 25 g / 500 ml / 4 h; cloves 4 g / 400 ml / 4 h; oregano 40 g / 600 ml / 4 h).
• Calculation: Volatile oil (mL/100 g dry product) = measured organic phase minus xylene, corrected for test portion mass and moisture content (moisture by ISO 939).
• Performance data: Precision from interlaboratory trials is included. Example repeatability/reproducibility limits:
  • Oregano (≈1.907 mL/100 g): r = 0.176, R = 0.536
  • Cloves (≈13.956 mL/100 g): r = 1.960, R = 3.662
  • Black pepper (≈2.624 mL/100 g): r = 0.331, R = 0.796
• Reporting: Requires identification, method reference, distillation time, results, moisture content, and notes on deviations or incidents.

Applications - who uses it and why

• Quality control laboratories in spice processors, food ingredient suppliers and flavor houses to verify volatile oil specifications.
• Regulatory and conformity bodies for product labelling, import/export checks and consumer safety.
• R&D and formulation teams assessing oil-bearing herbs for flavor, aroma intensity and extraction studies.
• Contract testing laboratories providing certified analyses for supply chain assurance.

Benefits include consistent, comparable volatile oil results for specification, batch release, and sensory correlation.

Related standards

• ISO 2825 - Preparation of a ground sample for analysis (sample grinding/mesh).
• ISO 939 - Determination of moisture content (entrainment method), used to report results on a dry-matter basis.

Keywords: EN ISO 6571:2009, ISO 6571:2008, volatile oil content, hydrodistillation method, spices and condiments, herbs, xylene, distillation, spice analysis.

Standards Content (Sample)

SLOVENSKI STANDARD
01-december-2009
=DþLPEHLQ]HOLãþD'RORþDQMHHWHULþQHJDROMDPHWRGDKLGURGHVWLODFLMH,62

Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation
method) (ISO 6571:2008)
Gewürze, würzende Zutaten und Kräuter - Bestimmung des ätherischen Ölgehaltes
(Hydrodestillationsverfahren) (ISO 6571:2008)
Épices, aromates et herbes - Détermination de la teneur en huiles essentielles (méthode
par hydrodistillation) (ISO 6571:2008)
Ta slovenski standard je istoveten z: EN ISO 6571:2009
ICS:
67.220.10 =DþLPEH Spices and condiments
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

EUROPEAN STANDARD
EN ISO 6571
NORME EUROPÉENNE
EUROPÄISCHE NORM
July 2009
ICS 67.220.10
English Version
Spices, condiments and herbs - Determination of volatile oil
content (hydrodistillation method) (ISO 6571:2008)
Épices, aromates et herbes - Détermination de la teneur en Gewürze, würzende Zutaten und Kräuter - Bestimmung des
huiles essentielles (méthode par hydrodistillation) (ISO ätherischen Ölgehaltes
6571:2008) (Wasserdampfdestillationsverfahren) (ISO 6571:2008)
This European Standard was approved by CEN on 27 June 2009.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European
Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national
standards may be obtained on application to the CEN Management Centre or to any CEN member.
This European Standard 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 Management Centre has the same status as the
official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland,
France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,
Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2009 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 6571:2009: E
worldwide for CEN national Members.

Contents Page
Foreword .3

Foreword
The text of ISO 6571:2008 has been prepared by Technical Committee ISO/TC 34 “Food products” of the
International Organization for Standardization (ISO) and has been taken over as EN ISO 6571:2009 by
Technical Committee CEN/SS C01 “Food Products” the secretariat of which is held by CMC.
This European Standard shall be given the status of a national standard, either by publication of an identical
text or by endorsement, at the latest by January 2010, and conflicting national standards shall be withdrawn at
the latest by January 2010.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. CEN [and/or CENELEC] 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, Cyprus, Czech
Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia,
Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain,
Sweden, Switzerland and the United Kingdom.
Endorsement notice
The text of ISO 6571:2008 has been approved by CEN as a EN ISO 6571:2009 without any modification.

INTERNATIONAL ISO
STANDARD 6571
Second edition
2008-05-01
Spices, condiments and herbs —
Determination of volatile oil content
(hydrodistillation method)
Épices, aromates et herbes — Détermination de la teneur en huiles
essentielles (méthode par hydrodistillation)

Reference number
ISO 6571:2008(E)
©
ISO 2008
ISO 6571:2008(E)
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ii © ISO 2008 – All rights reserved

ISO 6571:2008(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.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.
The main task of technical committees is to prepare International Standards. Draft International Standards
adopted by the technical committees are circulated to the member bodies for voting. Publication as an
International Standard requires approval by at least 75 % of the member bodies casting a vote.
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.
ISO 6571 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 6571:1984) of which it constitutes a technical
revision.
INTERNATIONAL STANDARD ISO 6571:2008(E)

Spices, condiments and herbs — Determination of volatile oil
content (hydrodistillation method)
1 Scope
This International Standard specifies a method for the determination of the volatile oil content of spices,
condiments and herbs.
2 Normative references
The following referenced documents are indispensable for the application 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 939, Spices and condiments — Determination of moisture content — Entrainment method
ISO 2825, Spices and condiments — Preparation of a ground sample for analysis
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
volatile oil content
all the substances entrained by steam under the conditions specified in this International Standard
NOTE The volatile oil content is expressed in millilitres per 100 g of dry product.
4 Principle
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.
5 Reagents
Use only reagents of recognized analytical grade and only distilled water or water of at least equivalent purity.
5.1 Xylene.
5.2 Cleaning solutions.
5.2.1 Acetone (for fatty residues).
ISO 6571:2008(E)
5.2.2 Liquid detergent (used at the concentration recommended by the manufacturer) or a solution of
sulfuric acid and potassium dichromate (see the warning) prepared by slowly adding, while stirring
continuously, one volume of concentrated sulfuric acid to one volume of saturated potassium dichromate
solution and by passing the mixture, after cooling, through a fritted glass filter.
WARNING — Avoid any contact of this solution with the skin and mucous membranes.
6 Apparatus
Usual laboratory equipment, and in particular the following.
1)
6.1 Distillation apparatus, made of strong glass having a low coefficient of thermal expansion .
The apparatus comprises the fol
...