SIST ISO 7926:2026

• Abstract:

  This document specifies the requirements for dehydrated tarragon (Artemisia dracunculus Linnaeus) (methylchavicol type; also called “estragole -type tarragon”) in the form of whole or cut leaves and powder. ; It does not apply to the elemicin-sabinene-type tarragon. ; 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 7926:2026 - Dehydrated tarragon (Artemisia dracunculus Linnaeus), whole, cut leaves and powder — Specification

• Replaces: SIST ISO 7926:1997 - Dehydrated tarragon (Artemisia dracunculus Linnaeus) -- Specification
• Effective Date: 01-Nov-2026

SIST ISO 7926:2026 is the Slovenian standard identical to ISO 7926:2026, published by SIST for dehydrated tarragon (Artemisia dracunculus Linnaeus) of the methylchavicol type. It specifies how whole leaves, cut leaves and powder are identified, checked and packed so producers, laboratories and buyers can judge whether a batch matches the same product definition.

What does SIST ISO 7926:2026 specify?

SIST ISO 7926:2026 specifies the requirements for dehydrated tarragon in whole, cut-leaf and powder form, and it applies only to the methylchavicol type, also called estragole-type tarragon. It excludes elemicin-sabinene-type tarragon.

The document is arranged into scope, normative references, terms and definitions, requirements, sampling, test methods, and packing and marking. Annex A gives storage and transport recommendations, Annex B gives a chromatogram for identification work, and Annex C gives the microscopic examination procedure for dried leaf fragments.

Annex	What it covers
A	Recommendations for storage and transport conditions
B	Chromatogram and gas chromatographic conditions
C	Normative microscopic examination of dried leaf fragments

What are the key requirements of SIST ISO 7926:2026?

SIST ISO 7926:2026 focuses on sensory identity, cleanliness, chemical quality and laboratory confirmation. In practice, it gives both receiving checks and release tests for dried tarragon lots.

Identity and sensory quality

Clause 4.1 says tarragon shall have the typical aromatic odour and pungent, aniseed-like flavour, and it shall be free from foreign flavours or odours, especially mustiness. That matters because odour and taste are the first checks for freshness, correct drying and absence of storage damage.

Physical purity and contamination control

Clause 4.2 requires the product to be free from rodent and other excreta, insects, larvae, mouldy material and insect-defiled product when tested as specified. It also sets a limit for non-animal foreign matter and requires final-consumption product to be free from foreign matter. Clause 4.2.3 controls extraneous matter, which is plant waste from the same crop. In practice, this means sorting, cleaning and visual inspection are part of acceptance.

Chemical quality limits

Clause 4.3 and Table 1 set the main chemical criteria: moisture content, total ash, acid-insoluble ash and volatile oil content. The table gives separate moisture limits for sun-dried and artificially dried product, and different limits for whole/cut leaves and powder. For users, this is the main laboratory specification for dryness, mineral contamination and aroma-bearing oil.

Chromatographic identity

Clause 4.4 requires the volatile oil obtained by dry distillation and analysed by gas chromatography to show the main constituents named in the standard. Annex B provides the operating conditions and chromatogram used for this check. In practice, this helps confirm that the batch matches the expected tarragon type and supports authenticity control.

Sampling, preparation, packing and marking

Clause 5 requires sampling according to ISO 948 and sample preparation according to ISO 2825. Whole-form product is ground through a 1 mm sieve before the Table 1 tests. Clause 6 adds microscopic analysis for powder, and Clause 7 requires air-impermeable packaging that protects against moisture, loss of volatile matter and bright light, plus the stated marking particulars including shelf life and best before date.

What terms does SIST ISO 7926:2026 define?

• Dehydrated tarragon - dried tarragon from Artemisia dracunculus Linnaeus in whole or cut leaves or powder form.
• Foreign matter - visible matter, up to 10 times magnification, that is not part of the plant belonging to the spice or herb.
• Extraneous matter - visible plant waste from the same plant source, such as pine needles, that is not part of the usable product.
• Volatile oil - the aromatic oil measured in the standard as a quality indicator for tarragon.
• Methylchavicol type - the tarragon type covered by this standard, also called estragole-type tarragon.
• Elemicin-sabinene type - the tarragon type excluded from this standard and identified by star-type trichomes in Annex C.

Who uses SIST ISO 7926:2026?

SIST ISO 7926:2026 is used by spice and condiment processors, dried herb packers, food laboratories, inspectors and purchasers who need to check tarragon identity and quality. It is also relevant for quality managers who set acceptance criteria for incoming lots, test powders microscopically, or verify chemical compliance before release.

What changed in SIST ISO 7926:2026 from the previous edition?

SIST ISO 7926:2026 replaces SIST ISO 7926:1997. The document states that this second edition is technically revised, and it lists these changes:

• updated normative references
• a lower moisture limit for sun-dried powdered tarragon
• a higher limit for total ash content
• addition of the best before date in 7.2

Which standards are used with SIST ISO 7926:2026?

SIST ISO 7926:2026 refers to these standards for test methods and sample handling:

• ISO 565 - sieve openings used when preparing ground whole-form samples
• ISO 927 - determination of extraneous matter and foreign matter content
• ISO 928 - determination of total ash
• ISO 930 - determination of acid-insoluble ash
• ISO 939 - determination of moisture content
• ISO 948 - sampling of spices and condiments
• ISO 2825 - preparation of a ground sample for analysis
• ISO 6571 - determination of volatile oil content by hydrodistillation

What does the SIST ISO 7926:2026 document contain?

SIST ISO 7926:2026 contains a product specification, not just a product name. It includes Table 1 for chemical requirements, Figure 1 for the plant form, Annex B for the gas chromatographic profile and operating conditions, and Annex C for the microscopic distinction between methylchavicol type and elemicin-sabinene type tarragon.

It also gives a practical test chain: sample the batch, prepare the sample, grind whole material when needed, run the chemical tests, check the chromatographic profile, and use microscopy for powder. The packing and marking clause then links the test result to how the product should be protected and labelled in trade.

SLOVENSKI STANDARD
01-november-2026
Nadomešča:
SIST ISO 7926:1997
Suhi pehtran (Artemisia dracunculus Linnaeus), cel, rezani listi in prah -
Specifikacija (ISO 7926:2026)
Dehydrated tarragon (Artemisia dracunculus Linnaeus), whole, cut leaves and powder —
Specification (ISO 7926:2026)
Estragon déshydraté (Artemisia dracunculus Linnaeus), feuilles entières ou coupées, ou
en poudre — Spécifications (ISO 7926:2026)
Ta slovenski standard je istoveten z: ISO 7926:2026
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 7926
Second edition
Dehydrated tarragon (Artemisia
2026-06
dracunculus Linnaeus), whole, cut
leaves and powder — Specification
Estragon déshydraté (Artemisia dracunculus Linnaeus), feuilles
entières ou coupées, ou en poudre — Spécifications
Reference number
© 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
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Requirements . 2
4.1 Flavour and odour .2
4.2 Physical requirements .2
4.2.1 Foreign matter from animals .2
4.2.2 Foreign matter from non-animals .2
4.2.3 Extraneous matter . . .3
4.3 Chemical requirements . .3
4.4 Chromatographic requirements .3
5 Sampling . 3
6 Test methods . 3
7 Packing and marking . 3
7.1 Packing .3
7.2 Marking .4
Annex A (informative) Recommendations relating to storage and transport condition . 5
Annex B (informative) Chromatogram . 6
Annex C (normative) Microscopic examination of the fragments of the dried leaves of tarragon . 7

iii
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 7926:1991), which has been technically
revised.
The main changes are as follows:
— the normative references have been updated;
— the limit of moisture content in sun dried powdered tarragon has been decreased;
— the limit of total ash content has been increased;
— the “best before date” has been added in 7.2.
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 7926:2026(en)
Dehy
...

International
Standard
ISO 7926
Second edition
Dehydrated tarragon (Artemisia
2026-06
dracunculus Linnaeus), whole, cut
leaves and powder — Specification
Estragon déshydraté (Artemisia dracunculus Linnaeus), feuilles
entières ou coupées, ou en poudre — Spécifications
Reference number
© 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
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Requirements . 2
4.1 Flavour and odour .2
4.2 Physical requirements .2
4.2.1 Foreign matter from animals .2
4.2.2 Foreign matter from non-animals .2
4.2.3 Extraneous matter . . .3
4.3 Chemical requirements . .3
4.4 Chromatographic requirements .3
5 Sampling . 3
6 Test methods . 3
7 Packing and marking . 3
7.1 Packing .3
7.2 Marking .4
Annex A (informative) Recommendations relating to storage and transport condition . 5
Annex B (informative) Chromatogram . 6
Annex C (normative) Microscopic examination of the fragments of the dried leaves of tarragon . 7

iii
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 7926:1991), which has been technically
revised.
The main changes are as follows:
— the normative references have been updated;
— the limit of moisture content in sun dried powdered tarragon has been decreased;
— the limit of total ash content has been increased;
— the “best before date” has been added in 7.2.
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 7926:2026(en)
Dehydrated tarragon (Artemisia dracunculus Linnaeus),
whole, cut leaves and powder — Specification
1 Scope
This document specifies the requirements for dehydrated tarragon (Artemisia dracunculus Linnaeus)
(methylchavicol type; also called “estragole -type tarragon”) in the form of whole or cut leaves and powder.
It does not apply to the elemicin-sabinene-type tarragon.
Recommendations relating to storage and transport conditions are given in Annex A.
2 Normat
...