SIST ISO 5565:1997
(Main)Vanilla (Vanilla fragrans (Salisbury) Ames) -- Specification
Vanilla (Vanilla fragrans (Salisbury) Ames) -- Specification
Vanille (Vanilla fragrans (Salisbury) Ames) -- Spécifications
Vanilija (Vanilla fragrans (Salisbury) Ames) - Specifikacija
General Information
Relations
Standards Content (Sample)
International Standard
INTERNATIONAL ORGANIZATION FOR STANDARDIZATIONWlE~YHAPOAHAR OPrAHM3AUMfl I-IO CTAHC\APTM3AL&WlWIRGANISATION INTERNATIONALE DE NORMALISATION
Vanilla [Vanilla fragrans (Salisbury) Amesl - Specification
Vanille [Vanilla fragrans (Salisbury) Ames] - Sp&ifications
First edition - 1982-12-01
UDC 664.57 Ref. No. ISO 55654982 (E)
spectrophotometric analysis, test
Descriptors : agricultural products, spices, vanilla, specifications, tests, sampling, packages, marking,
results.
Price based on 8 pages
---------------------- Page: 1 ----------------------
Foreword
ISO (the international Organization for Standardization) is a worldwide federation of
national Standards institutes (ISO member bodiesl. The work of developing Inter-
national Standards is carried out through ISO technical committees. Every member
body interested in a subject for which a technical committee has been set up 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.
Draft International Standards adopted by the technical committees are circulated to
the member bodies for approval before their acceptance as International Standards by
the ISO Council.
International Standard ISO 5565 was developed by Technical Committee ISOITC 34,
Agricu/tura/ food products, and was circulated to the member bodies in May 1981.
lt has Seen approved by the member bodies of the following countries:
Australia
Iran Romania
Brazil
Israel
South Africa, Rep. of
Czechoslovakia
Kenya Spain
Egypt, Arab Rep. of Korea, Rep. of Tanzania
Ethiopia
Mexico Turkey
France Netherlands
United Kingdom
Germany, F. R. New Zealand USSR
Hungary
Philippines Y ugoslavia
India Peru
Indonesia
Poland
No member body expressed disapproval of the document
0 International Organkation for Standardkation, 1982
Printed in Switzerland
---------------------- Page: 2 ----------------------
ISO 5565-1982 (E)
INTERNATIONAL STANDARD
Vanilla [Vanilla fragrans (Salisbury) Amesl - Specification
6 General characteristics
1 Scope
This International Standard specifies requirements for vanilla
6.1 Vanilla pods
belonging to the species Vani//a fragrans (Salisbury) Ames syn.
VanNa p/anifo/ia Andrews and for certain forms of vanilla ob-
Vanilla pods shall :
tained from seeds, which may be hybrids of Vanila fragrans
(Salisbury) Ames. a) have the characteristics corresponding to their
qualitative category (sec clause 7);
This vanilla is known commercially under various names such
b) have undergone a suitable treatment with a view to
as Bourbon vanilla, Mexican vanilla, Indonesian vanilla and
developing their flavour;
Seychelles vanilla.
c) have a maximum moisture content conforming to that
Methods for the determination of the aromatic constituents of
of their qualitative category.
vanilla and for the determination of Vanillin are given, for infor-
The pods may be rimy, and may have a mark at the bottom
mation only, in annexes A and B, respectively. These annexes
do not form a mandatory part of this International Standard. one-third of their length.
They shall not :
2 Field of application
a) have undergone any treatment which could induce a
This International Standard is applicable to vanilla in pods, Change in their natura1 Vanillin content or in the content of
bulk, tut or powder form. lt is not applicable to vanilla extracts. any other constituent of the flavour;
b) be moth-eaten, mouldy, creosoted, “poiquees”
(blistered), oxidized;
3 References
c) have an odour which is not typical of vanilla.
ISO 939, Spices and condiments - Determination of moisture
content - Entrainment method.
6.2 Cut vanilla
ISO 948, Spices and condimen ts - Sampling.
Cut vanilla shall :
ISO 3493, VanJia - Vocabuiary.
a) be prepared from vanilla pods meeting the requirements
specified in 6.1;
b) be Sound and of good specific flavour;
4 Definitions
c) have a maximum moisture content of 30 %;
See ISO 3493.
d) be chocolate brown to dark brown in colour.
5 Commercial forms
6.3 Vanilla in bulk
Four commercial forms are established by this International
Vanilla in bulk shall :
Standard :
a) be obtained from vanilla pods meeting the requirements
a) vanilla pods, consisting of whole pods which may be
specified in 6.1 or from pieces of pods meeting the re-
Split;
quirements specified in 6.2;
tut vanilla, consisting of Parts of pods, Split or not,
b) b) be Sound and of good specific flavour;
and deliberately tut or broken;
c) have a maximum moisture content of 30 %;
c) vanilla in bulk, consisting of vanilla in pods and tut
d) be chocolate brown to dark brown in colour.
vanilla.
Pods or pieces are generally wooded, and may have several
d) vanilla powder, obtained by grinding vanilla pods
large stains.
without additives after drying.
---------------------- Page: 3 ----------------------
ISO 55654982 (El
7.3 Category 3
6.4 Vanilla powder
Vanilla powder shall :
7.3.1 A, Non-Split
a) be obtained from vanilla pods meeting the requirements
Pods which are whole, Sound, more or less supple, of typical
specified in 6.1, from tut vanilla meeting the requirements
flavour, chocolate brown to dark brown in colour, and which
specified in 6.2 or from vanilla in bulk meeting the re-
may have numerous stains the total length of which does not
quirements specified in 6.3;
exceed half the length of the pod, as well as a few red filaments
b) have a maximum moisture content of 20 %;
which do not exceed one-third of the length of the pod.
c) be sufficiently fine to pass through a sieve of aperture
Maximum moisture content : 30 %.
size 1,25 mm;
d) be brown or dark brown in colour;
7.3.2 B, Spiit
e) have the natura1 and very marked flavour of vanilla.
Pods of the same characteristics as those sf category As, but
lt shall not :
Split.
a) have undergone any treatment which could induce a
Change in its natura1 Vanillin content or in the content of any
7.4 Category 4
other constituents of the flavour;
b) contain any extraneous matter;
7.4.1 A, Non-Split
c) have a musty, creosote or any other odour which is not
Pods which are whole, Sound, dry or wooded, of typical
typical of vanilla.
flavour, reddish in colour and which may have several stains
the total length of which does not exceed half the length of the
pod.
7 Qualitative classification of vanilia pods
Maximum moisture content : 25 %.
7.1 Category 1
7.4.2 B, Split
7.1.1 A, Non-Split
Pods of the Same characteristics as those of category A,, but
Pods which are whole, Sound, supple and full, of typical
Split.
flavour, of uniform chocolate brown to dark brown colour, and
without any other stain than the mark.
Maximum moisture content : 38 %. 8 Chemical characteristics 1)
The total ash content and the acid-insoluble ash content will be
7.1.2 B, Split
specified later together with the contents of the main constitu-
ents of the flavour.
Pods of the same characteristics as those of category A,, but
Split.
Methods for the determination of the aromatic constituents of
vanilla and for the determination of the Vanillin content are
7.2 Category 2
given, for information only, in annexes A and B, respectively.
7.2.1 AZ Non-spllit
9 Sampling
Pods which are whole, Sound, supple and full, of typical
flavour, of uniform chocoiate brown to dark brown colour, and
Proceed as specified in ISQ 948.
which may have a few stains, the total length of which does not
exceed one-third of the length of the pod.
Esch laboratory Sample shall have a minimum mass of 100 g.
Maximum moisture content : 38 %
In the case of vanilla pods, the pods taken as increments shall
be representative of the packets contained in the packages
7.2.2 B, Split
Chosen for sampling.
Pods of the same characteristics as those of category AZ, but
Split. The Sample shall be stored in an airtight container-.
1) Limits for toxic substances will be included later, in accordance with the recommendations of FAO/WHO Codex Alimentarius Commission.
2
---------------------- Page: 4 ----------------------
ISO 5565482 (E)
11.1.3 Vanilla in bulk
10 Methods of test
Carry out the determination of moisture content in accordance
Vanilla in bulk shall be put in clean, Sound and watertight con-
with ISO 939 except that tainers of material that will have no effect on the product.
a) in the case of vanilla pods, tut vanilla and vanilla in
Ill.4 Vanilla powder
bulk, prepare the test Sample by cutting the vanilla into
fragments of maximum size about 5 mm, taking care not to
clean, Sound and watertight con-
Vanilla powder shall be put in
Change the moisture content, and use a test Portion of
tainers of material which will have no effect on the product.
about 20 g;
b) in the case of vanilla powder, prepare the test Sample
by thoroughly mixing the laboratory Sample. 11.2 Marking
11.2.1 Vanilla pods, tut or in bulk
11 Packing and marking
The following indications shall be inscribed on each Container
11.1 Packing
or on a label :
ll.lh Vanilla pods a) name of the product (corresponding to the botanical
species);
Vanilla pods shall be put in packets of pods of the same length,
b) grade;
and shall then be put in clean, Sound, watertight Containers of
material that will have no effect on the product (for example
c) producing country;
tin-plate boxes).
d) Code, batch or test certificate number, or similar means
of identification;
Esch of these elementary Containers of packets of pods shall be
uniform from the Point of view of category (according to
e) any other information required by the purchaser.
clause 7).
A series of these elementary Containers, the contents of which
11.2.2 Vanilla powder
are homogeneous, constitutes a lot; a consignment is con-
stituted by either a homogeneous lot or by several lots belong-
The indications in 11.2.1 shall be inscribed on every elementary
ing to different categories.
Container and on every Container to be dispatched.
11.1.2 Cut vanilla
If glass Containers are used, the words “fragJe - g/ass” shall
be indicated on each Container to be dispatched. If possible,
Cut vanilla shall be put in packets of pods of the Same length
the year of harvest shall be indicated.
when they are sufficiently long, and in bulk when they cannot
be put in bundles.
11.2.3 Vanilla for retail trade
Ihall then be placed in clea n, Sound and watertight CO n-
They s
Marking shall be in conformity with the rules and regulations of
tainers of material that will have no effect on the product.
the country in which the vanilla is to be Sold.
Cut vanilla shall be uniform from the botanical Point of view.
---------------------- Page: 5 ----------------------
Annex A
Qualitative investigation for the main aromatic constituents of vanilla
EThis annex does not form part of the Standard.)
A.2.2 Reference solutions
A.0 Introduction
The method described in this annex is only one of the methods
A.2.2.1 Reference solution I
which tan be used for determining the aromatic constituents of
vanilla. lt is simple and, thus, is used particularly for routine
Vanillin 0,l g
.........................................
laboratory control.
p-Hydroxybenzaldehyde . 0,l g
0,l g
Anisic aldehyde .
More accurate methods by gas chromatography may be stan-
0,l g
Protocatechic aldehyde .
dardized later.
Piperonal 0,l g
........................................
Ethylvanillin . 0,l g
The main aromatic constituents of vanilla are aldehydes,
95 % ( vl v) ethanol . To make up the volume to 100 ml
alcohols and phenolic acids. The method also enables detec-
tion of the synthetic aroma ethyl Vanillin and its derivatives.
A.2.2.2 Reference Solution I I
This method tan be used for vanilla pods and is also applicable
Vanillic acid . 0,l g
to :
0,l g
p-Hydroxybenzoic acid .
Protocatechic acid . 0,l g
a) vanilla flavoured products (after extraction of the con-
0,l g
Ethyl vanillic acid .
stituents of the aroma);
....... To make up the volume to 100 ml
95 % ( V/ v) ethanol
b) vanilla extracts (by carrying out the operations directly
on the extract) (clause A.4, from A.4.4 onwards).
A.2.2.3 Reference Solution Ill
Vanillic alcohol 0,f g
...................................
p-Hydroxybenzyl alcohol . 0,l g
A.1 Principle
95 % ( Vl v) ethanol . To make up the volume to 100 ml
Extraction of the useful elements and examination for the main
aromatic constituents of vanilla by thin-layer chromatography.
A.2.2.4 Reference solution IV
Detection of aldehydes by hydrazine sulphate, of alcohols and
Anisic alcohol . 0,l g
phenolic acids by
...
SLOVENSKI STANDARD
SIST ISO 5565:1997
01-junij-1997
Vanilija (Vanilla fragrans (Salisbury) Ames) - Specifikacija
Vanilla (Vanilla fragrans (Salisbury) Ames) -- Specification
Vanille (Vanilla fragrans (Salisbury) Ames) -- Spécifications
Ta slovenski standard je istoveten z: ISO 5565:1982
ICS:
67.220.10 =DþLPEH Spices and condiments
SIST ISO 5565:1997 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
---------------------- Page: 1 ----------------------
SIST ISO 5565:1997
---------------------- Page: 2 ----------------------
SIST ISO 5565:1997
International Standard
INTERNATIONAL ORGANIZATION FOR STANDARDIZATIONWlE~YHAPOAHAR OPrAHM3AUMfl I-IO CTAHC\APTM3AL&WlWIRGANISATION INTERNATIONALE DE NORMALISATION
Vanilla [Vanilla fragrans (Salisbury) Amesl - Specification
Vanille [Vanilla fragrans (Salisbury) Ames] - Sp&ifications
First edition - 1982-12-01
UDC 664.57 Ref. No. ISO 55654982 (E)
spectrophotometric analysis, test
Descriptors : agricultural products, spices, vanilla, specifications, tests, sampling, packages, marking,
results.
Price based on 8 pages
---------------------- Page: 3 ----------------------
SIST ISO 5565:1997
Foreword
ISO (the international Organization for Standardization) is a worldwide federation of
national Standards institutes (ISO member bodiesl. The work of developing Inter-
national Standards is carried out through ISO technical committees. Every member
body interested in a subject for which a technical committee has been set up 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.
Draft International Standards adopted by the technical committees are circulated to
the member bodies for approval before their acceptance as International Standards by
the ISO Council.
International Standard ISO 5565 was developed by Technical Committee ISOITC 34,
Agricu/tura/ food products, and was circulated to the member bodies in May 1981.
lt has Seen approved by the member bodies of the following countries:
Australia
Iran Romania
Brazil
Israel
South Africa, Rep. of
Czechoslovakia
Kenya Spain
Egypt, Arab Rep. of Korea, Rep. of Tanzania
Ethiopia
Mexico Turkey
France Netherlands
United Kingdom
Germany, F. R. New Zealand USSR
Hungary
Philippines Y ugoslavia
India Peru
Indonesia
Poland
No member body expressed disapproval of the document
0 International Organkation for Standardkation, 1982
Printed in Switzerland
---------------------- Page: 4 ----------------------
SIST ISO 5565:1997
ISO 5565-1982 (E)
INTERNATIONAL STANDARD
Vanilla [Vanilla fragrans (Salisbury) Amesl - Specification
6 General characteristics
1 Scope
This International Standard specifies requirements for vanilla
6.1 Vanilla pods
belonging to the species Vani//a fragrans (Salisbury) Ames syn.
VanNa p/anifo/ia Andrews and for certain forms of vanilla ob-
Vanilla pods shall :
tained from seeds, which may be hybrids of Vanila fragrans
(Salisbury) Ames. a) have the characteristics corresponding to their
qualitative category (sec clause 7);
This vanilla is known commercially under various names such
b) have undergone a suitable treatment with a view to
as Bourbon vanilla, Mexican vanilla, Indonesian vanilla and
developing their flavour;
Seychelles vanilla.
c) have a maximum moisture content conforming to that
Methods for the determination of the aromatic constituents of
of their qualitative category.
vanilla and for the determination of Vanillin are given, for infor-
The pods may be rimy, and may have a mark at the bottom
mation only, in annexes A and B, respectively. These annexes
do not form a mandatory part of this International Standard. one-third of their length.
They shall not :
2 Field of application
a) have undergone any treatment which could induce a
This International Standard is applicable to vanilla in pods, Change in their natura1 Vanillin content or in the content of
bulk, tut or powder form. lt is not applicable to vanilla extracts. any other constituent of the flavour;
b) be moth-eaten, mouldy, creosoted, “poiquees”
(blistered), oxidized;
3 References
c) have an odour which is not typical of vanilla.
ISO 939, Spices and condiments - Determination of moisture
content - Entrainment method.
6.2 Cut vanilla
ISO 948, Spices and condimen ts - Sampling.
Cut vanilla shall :
ISO 3493, VanJia - Vocabuiary.
a) be prepared from vanilla pods meeting the requirements
specified in 6.1;
b) be Sound and of good specific flavour;
4 Definitions
c) have a maximum moisture content of 30 %;
See ISO 3493.
d) be chocolate brown to dark brown in colour.
5 Commercial forms
6.3 Vanilla in bulk
Four commercial forms are established by this International
Vanilla in bulk shall :
Standard :
a) be obtained from vanilla pods meeting the requirements
a) vanilla pods, consisting of whole pods which may be
specified in 6.1 or from pieces of pods meeting the re-
Split;
quirements specified in 6.2;
tut vanilla, consisting of Parts of pods, Split or not,
b) b) be Sound and of good specific flavour;
and deliberately tut or broken;
c) have a maximum moisture content of 30 %;
c) vanilla in bulk, consisting of vanilla in pods and tut
d) be chocolate brown to dark brown in colour.
vanilla.
Pods or pieces are generally wooded, and may have several
d) vanilla powder, obtained by grinding vanilla pods
large stains.
without additives after drying.
---------------------- Page: 5 ----------------------
SIST ISO 5565:1997
ISO 55654982 (El
7.3 Category 3
6.4 Vanilla powder
Vanilla powder shall :
7.3.1 A, Non-Split
a) be obtained from vanilla pods meeting the requirements
Pods which are whole, Sound, more or less supple, of typical
specified in 6.1, from tut vanilla meeting the requirements
flavour, chocolate brown to dark brown in colour, and which
specified in 6.2 or from vanilla in bulk meeting the re-
may have numerous stains the total length of which does not
quirements specified in 6.3;
exceed half the length of the pod, as well as a few red filaments
b) have a maximum moisture content of 20 %;
which do not exceed one-third of the length of the pod.
c) be sufficiently fine to pass through a sieve of aperture
Maximum moisture content : 30 %.
size 1,25 mm;
d) be brown or dark brown in colour;
7.3.2 B, Spiit
e) have the natura1 and very marked flavour of vanilla.
Pods of the same characteristics as those sf category As, but
lt shall not :
Split.
a) have undergone any treatment which could induce a
Change in its natura1 Vanillin content or in the content of any
7.4 Category 4
other constituents of the flavour;
b) contain any extraneous matter;
7.4.1 A, Non-Split
c) have a musty, creosote or any other odour which is not
Pods which are whole, Sound, dry or wooded, of typical
typical of vanilla.
flavour, reddish in colour and which may have several stains
the total length of which does not exceed half the length of the
pod.
7 Qualitative classification of vanilia pods
Maximum moisture content : 25 %.
7.1 Category 1
7.4.2 B, Split
7.1.1 A, Non-Split
Pods of the Same characteristics as those of category A,, but
Pods which are whole, Sound, supple and full, of typical
Split.
flavour, of uniform chocolate brown to dark brown colour, and
without any other stain than the mark.
Maximum moisture content : 38 %. 8 Chemical characteristics 1)
The total ash content and the acid-insoluble ash content will be
7.1.2 B, Split
specified later together with the contents of the main constitu-
ents of the flavour.
Pods of the same characteristics as those of category A,, but
Split.
Methods for the determination of the aromatic constituents of
vanilla and for the determination of the Vanillin content are
7.2 Category 2
given, for information only, in annexes A and B, respectively.
7.2.1 AZ Non-spllit
9 Sampling
Pods which are whole, Sound, supple and full, of typical
flavour, of uniform chocoiate brown to dark brown colour, and
Proceed as specified in ISQ 948.
which may have a few stains, the total length of which does not
exceed one-third of the length of the pod.
Esch laboratory Sample shall have a minimum mass of 100 g.
Maximum moisture content : 38 %
In the case of vanilla pods, the pods taken as increments shall
be representative of the packets contained in the packages
7.2.2 B, Split
Chosen for sampling.
Pods of the same characteristics as those of category AZ, but
Split. The Sample shall be stored in an airtight container-.
1) Limits for toxic substances will be included later, in accordance with the recommendations of FAO/WHO Codex Alimentarius Commission.
2
---------------------- Page: 6 ----------------------
SIST ISO 5565:1997
ISO 5565482 (E)
11.1.3 Vanilla in bulk
10 Methods of test
Carry out the determination of moisture content in accordance
Vanilla in bulk shall be put in clean, Sound and watertight con-
with ISO 939 except that tainers of material that will have no effect on the product.
a) in the case of vanilla pods, tut vanilla and vanilla in
Ill.4 Vanilla powder
bulk, prepare the test Sample by cutting the vanilla into
fragments of maximum size about 5 mm, taking care not to
clean, Sound and watertight con-
Vanilla powder shall be put in
Change the moisture content, and use a test Portion of
tainers of material which will have no effect on the product.
about 20 g;
b) in the case of vanilla powder, prepare the test Sample
by thoroughly mixing the laboratory Sample. 11.2 Marking
11.2.1 Vanilla pods, tut or in bulk
11 Packing and marking
The following indications shall be inscribed on each Container
11.1 Packing
or on a label :
ll.lh Vanilla pods a) name of the product (corresponding to the botanical
species);
Vanilla pods shall be put in packets of pods of the same length,
b) grade;
and shall then be put in clean, Sound, watertight Containers of
material that will have no effect on the product (for example
c) producing country;
tin-plate boxes).
d) Code, batch or test certificate number, or similar means
of identification;
Esch of these elementary Containers of packets of pods shall be
uniform from the Point of view of category (according to
e) any other information required by the purchaser.
clause 7).
A series of these elementary Containers, the contents of which
11.2.2 Vanilla powder
are homogeneous, constitutes a lot; a consignment is con-
stituted by either a homogeneous lot or by several lots belong-
The indications in 11.2.1 shall be inscribed on every elementary
ing to different categories.
Container and on every Container to be dispatched.
11.1.2 Cut vanilla
If glass Containers are used, the words “fragJe - g/ass” shall
be indicated on each Container to be dispatched. If possible,
Cut vanilla shall be put in packets of pods of the Same length
the year of harvest shall be indicated.
when they are sufficiently long, and in bulk when they cannot
be put in bundles.
11.2.3 Vanilla for retail trade
Ihall then be placed in clea n, Sound and watertight CO n-
They s
Marking shall be in conformity with the rules and regulations of
tainers of material that will have no effect on the product.
the country in which the vanilla is to be Sold.
Cut vanilla shall be uniform from the botanical Point of view.
---------------------- Page: 7 ----------------------
SIST ISO 5565:1997
Annex A
Qualitative investigation for the main aromatic constituents of vanilla
EThis annex does not form part of the Standard.)
A.2.2 Reference solutions
A.0 Introduction
The method described in this annex is only one of the methods
A.2.2.1 Reference solution I
which tan be used for determining the aromatic constituents of
vanilla. lt is simple and, thus, is used particularly for routine
Vanillin 0,l g
.........................................
laboratory control.
p-Hydroxybenzaldehyde . 0,l g
0,l g
Anisic aldehyde .
More accurate methods by gas chromatography may be stan-
0,l g
Protocatechic aldehyde .
dardized later.
Piperonal 0,l g
........................................
Ethylvanillin . 0,l g
The main aromatic constituents of vanilla are aldehydes,
95 % ( vl v) ethanol . To make up the volume to 100 ml
alcohols and phenolic acids. The method also enables detec-
tion of the synthetic aroma ethyl Vanillin and its derivatives.
A.2.2.2 Reference Solution I I
This method tan be used for vanilla pods and is also applicable
Vanillic acid . 0,l g
to :
0,l g
p-Hydroxybenzoic acid .
Protocatechic acid . 0,l g
a) vanilla flavoured products (after extraction of the con-
0,l g
Ethyl vanillic acid .
stituents of the aroma);
....... To make up the volume to 100 ml
95 % ( V/ v) ethanol
b) vanilla extracts (by carrying out the operations directly
on the extract) (clause A.4, from A.4.4 onwards).
A.2.2.3 Reference Solution Ill
Vanillic alcohol 0,f g
...................................
p-Hydroxybenzyl alcoho
...
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