SIST ISO 7928-1:2026

• Abstract:

  This document specifies the requirements of winter savory (Satureja montana Linnaeus) in the form of sprigs, and whole or broken leaves. ; It does not apply to summer savory (Satureja horfensis Linnaeus), which forms the subject of ISO 7928-2. ; 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 7928-1:2026 - Savory — Specification — Part 1: Winter savory (Satureja montana Linnaeus)

• Replaces: SIST ISO 7928-1:1997 - Savory -- Specification -- Part 1: Winter savory (Satureja montana Linnaeus)
• Effective Date: 01-Nov-2026

SIST ISO 7928-1:2026 is the Slovenian standard identical to ISO 7928-1:2026, published by SIST for winter savory (Satureja montana Linnaeus). It specifies the requirements for winter savory sold as sprigs, or as whole or broken leaves, so growers, processors, laboratories, and buyers can check identity, quality, sampling, test methods, packaging, and marking.

What does SIST ISO 7928-1:2026 specify?

SIST ISO 7928-1:2026 specifies winter savory in the form of sprigs and whole or broken leaves. It is a product specification for the spice and culinary herb trade, with practical requirements for appearance, cleanliness, composition, testing, packing, and labelling.

The scope excludes summer savory, which is covered by ISO 7928-2. Annex A gives recommendations for storage and transport, and Annex B gives typical chromatograms for the gas chromatographic identification of the volatile oil.

Annex	What it covers
Annex A	Recommendations relating to storage and transport conditions
Annex B	Typical chromatograms for winter savory volatile oil

The document is organized into scope, normative references, terms and definitions, requirements, sampling, test methods, and packaging and marking. That structure helps a user move from product definition to acceptance checks and then to handling and labelling.

What are the key requirements of SIST ISO 7928-1:2026?

SIST ISO 7928-1:2026 sets requirements for visual quality, cleanliness, chemical quality, and chromatographic identity. In practice, these are the checks used to decide whether a lot of winter savory matches the specification.

General and physical requirements

Clause 4.1 describes the expected form of winter savory sprigs and leaves, including sprig height, stem colour, leaf shape, size, surface, and colour range. This matters because buyers and inspectors can use the product’s visible features to confirm that the material is really winter savory.

Clause 4.2 requires a characteristic, strong, pleasant odour and an aromatic, hot flavour similar to carvacrol, with no foreign odour or flavour. That is the basic sensory acceptance check before laboratory testing.

Clause 4.3 sets cleanliness limits. Animal foreign matter must be absent, non-animal foreign matter is limited, extraneous matter is limited, and whole or broken leaves have a limit for broken stems. For final consumption, the product must be free from foreign matter. This is the part that controls contamination from insects, soil, plant debris, and other unwanted material.

Chemical and chromatographic requirements

Clause 4.4 sets chemical limits for moisture content, total ash, acid-insoluble ash, and volatile oil content, with different values for sprigs and for whole or broken leaves. These measurements matter because they show how dry the product is, how much mineral residue it contains, and whether it retains enough aromatic oil.

Clause 4.5 requires the volatile oils from dried leaves to show the main constituents by gas chromatography, including γ-terpinene, p-cymene, linalool, 1-terpinen-4-ol, and carvacrol. Annex B gives typical chromatograms and operating conditions. In practice, this helps confirm botanical identity and supports authenticity checking.

Sampling, test methods, packaging, and marking

Clause 5 requires sampling according to ISO 948 and sample preparation according to ISO 2825. For whole or broken leaves, the ground sample must pass a 1 mm sieve conforming to ISO 565 before chemical testing. That makes test results more comparable from one laboratory to another.

Clause 6 links compliance to the test methods named in the tables. Clause 7 requires packaging that protects the product from moisture, loss of volatile matter, and bright light, and it requires marking with the product name, producer or packer, origin, batch code, shelf life, net mass, purchaser-requested information, and the relevant International Standard reference.

What terms does SIST ISO 7928-1:2026 define?

• Winter savory - the perennial plant Satureja montana Linnaeus in the family Lamiaceae.
• Foreign matter - visible material, with up to 10x magnification, that does not belong to the spice or herb.
• Extraneous matter - visible material, with up to 10x magnification, that belongs to the plant but is plant waste.
• Volatile oil content - the amount of volatile oil measured on a dry basis, used to judge aroma strength.
• Acid-insoluble ash - the mineral residue that remains after acid treatment, used as a cleanliness indicator.

Who uses SIST ISO 7928-1:2026?

SIST ISO 7928-1:2026 is used by spice and herb processors, packers, traders, importers, and buyers who need a product specification for winter savory. It is also used by quality control and laboratory staff who sample the material, prepare ground samples, and run the ash, moisture, volatile oil, and chromatographic tests. In purchasing and receiving, it helps decide whether a lot is acceptable and how it should be labelled and stored.

What changed in SIST ISO 7928-1:2026 from the previous edition?

SIST ISO 7928-1:2026 is the second edition and replaces ISO 7928-1:1991. The document states two main changes:

• the normative references are undated;
• the definitions of extraneous matter and foreign matter were modified in line with ISO 927.

Which standards are used with SIST ISO 7928-1:2026?

• ISO 565 - gives the nominal opening sizes for the 1 mm test sieve used in sample grinding.
• ISO 927 - provides the method for determining foreign matter and extraneous 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.
• ISO 2825 - provides the preparation method for a ground sample for analysis.
• ISO 6571 - provides the hydrodistillation method for volatile oil content.
• ISO 7928-2 - is the companion part for summer savory.

What does the SIST ISO 7928-1:2026 document contain?

SIST ISO 7928-1:2026 contains two requirement tables, one for physical requirements and one for chemical requirements, plus figures showing the flower and sprig form of winter savory. It also contains a sampling rule for whole or broken leaves, a packaging and marking clause, and an informative annex with storage and transport advice. Annex B adds typical gas chromatograms and the operating conditions used to identify the characteristic volatile-oil constituents.

SLOVENSKI STANDARD
01-november-2026
Nadomešča:
SIST ISO 7928-1:1997
Šetraj - Specifikacija - 1. del: Kraški šetraj (Satureja montana Linnaeus) (ISO 7928-
1:2026)
Savory — Specification — Part 1: Winter savory (Satureja montana Linnaeus) (ISO 7928
-1:2026)
Sarriette — Spécifications — Partie 1: Sarriette des montagnes (Satureja montana
Linnaeus) (ISO 7928-1:2026)
Ta slovenski standard je istoveten z: ISO 7928-1:2026
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 7928-1
Second edition
Savory — Specification —
2026-04
Part 1:
Winter savory (Satureja montana
Linnaeus)
Sarriette — Spécifications —
Partie 1: Sarriette des montagnes (Satureja montana Linnaeus)
Reference number
ISO 7928-1:2026(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 7928-1:2026(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 .4
4.3.1 Foreign matter from animals .4
4.3.2 Foreign matter from non-animals .4
4.3.3 Extraneous matter . .4
4.4 Chemical requirements . .4
4.5 Chromatographic requirements .4
5  Sampling . 5
6  Test methods . 5
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 7928-1:2026(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 7928-1:1991), 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 7928-1:2026(en)
Savory — Specification —
Part 1:
Winter savory (Satureja montana Linnaeus)
1 Scope
This document specifies the requirements of winter savory (Satureja montana Linnaeus) in the form of
sprigs, and whole or broken leaves.
It does not apply to summer savory (Satureja horfensis Linnaeus), which forms the subject of ISO 7928-2.
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 constitu
...

International
Standard
ISO 7928-1
Second edition
Savory — Specification —
2026-04
Part 1:
Winter savory (Satureja montana
Linnaeus)
Sarriette — Spécifications —
Partie 1: Sarriette des montagnes (Satureja montana Linnaeus)
Reference number
ISO 7928-1:2026(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 7928-1:2026(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 .4
4.3.1 Foreign matter from animals .4
4.3.2 Foreign matter from non-animals .4
4.3.3 Extraneous matter . .4
4.4 Chemical requirements . .4
4.5 Chromatographic requirements .4
5  Sampling . 5
6  Test methods . 5
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 7928-1:2026(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 7928-1:1991), 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 7928-1:2026(en)
Savory — Specification —
Part 1:
Winter savory (Satureja montana Linnaeus)
1 Scope
This document specifies the requirements of winter savory (Satureja montana Linnaeus) in the form of
sprigs, and whole or broken leaves.
It does not apply to summer savory (Satureja horfensis Linnaeus), which forms the subject of ISO 7928-2.
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 — Determination of extraneous matter and foreign ma
...