Name: EN ISO 6571:2009/A1:2017
Brand: CEN

SPICES, CONDIMENTS AND HERBS - DETERMINATION OF VOLATILE OIL CONTENT (HYDRODISTILLATION METHOD) (ISO 6571:2008/AMD 1:2017)

Amendment of

EN ISO 6571:2009

Published date

06-12-2017

Publisher

Comite Europeen de Normalisation

European foreword
Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Procedure
9 Expression of results
10 Precision
11 Test report
Annex A (normative) - Test parameters for different spices,
condiments and herbs
Annex B (informative) - Results of the interlaboratory test
Bibliography

Defines a method for the determination of the volatile oil content of spices, condiments and herbs.

Committee	SS C01
DocumentType	Standard
PublisherName	Comite Europeen de Normalisation
Status	Current

Standards	Relationship
I.S. EN ISO 6571:2009	Identical
UNI EN ISO 6571 : 2009	Identical
NEN EN ISO 6571 : 2009 AMD 1 2018	Identical
UNE-EN ISO 6571:2010	Identical
DIN EN ISO 6571:2009-11	Identical
BS EN ISO 6571 : 2009	Identical
ONORM EN ISO 6571 : 2018	Identical
NF EN ISO 6571 : 2009	Identical
PN EN ISO 6571 : 2009 AMD 1 2018	Identical
SN EN ISO 6571:2010	Identical
NBN EN ISO 6571 : 2010	Identical
NS EN ISO 6571 : 2009 AMD 1 2017	Identical
ISO 6571:2008	Identical
ISO 6571:2008/Amd 1:2017	Identical
UNE-EN ISO 6571:2010/A1:2018	Identical
DIN EN ISO 6571:2018-03	Identical
BS EN ISO 6571:2009+A1:2017	Identical

ISO 5725-1:1994	Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
ISO 939:1980	Spices and condiments Determination of moisture content Entrainment method
ISO 2825:1981	Spices and condiments — Preparation of a ground sample for analysis
ISO 5725-2:1994	Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method
ISO 948:1980	Spices and condiments — Sampling