Cinnamon (Cinnamomum zeylanicum Blume) Specification

Available format(s)

Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users

Language(s)

English, Russian

Published date

10-02-2014

Publisher

International Organization for Standardization

ISO 6539:2014 specifies requirements for whole or ground (powdered) cinnamon, of the Sri Lankan, Madagascan and Seychelles types; this cinnamon is the bark of the tree or shrub Cinnamomum zeylanicum Blume.

Recommendations relating to storage and transport conditions are given. [Note that requirements for cassia (Chinese type, Indonesian type and Vietnamese type) are given in ISO 6538.]

DevelopmentNote	Supersedes ISO/FDIS 6539. (02/2014)
DocumentType	Standard
Pages	8
PublisherName	International Organization for Standardization
Status	Current
Supersedes	ISO 6539:1997

Standards	Relationship
BS ISO 6539:2014	Identical
NEN ISO 6539 : 2014	Identical
NF ISO 6539 : 1998	Identical
BS 6409:1983	Identical
GOST ISO 6539 : 2016	Identical
UNE-ISO 6539:2011	Identical
NFV 32 115 : 1982	Similar to

BS 7087-15:1993	Herbs and spices ready for food use Specification for cinnamon (whole and ground)
UNE-EN ISO 676:2009	Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997)
UNI EN ISO 676 : 2009	SPICES AND CONDIMENTS - BOTANICAL NOMENCLATURE
EN ISO 676:2009	Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997)
18/30369413 DC : DRAFT APR 2018	BS ISO 21300 - TRADITIONAL CHINESE MEDICINE - GUIDELINES FOR CHINESE MATERIA MEDICA SPECIFICATION
I.S. EN ISO 676:2009	SPICES AND CONDIMENTS - BOTANICAL NOMENCLATURE
BS EN ISO 676:2009	Spices and condiments. Botanical nomenclature

ISO 927:2009	Spices and condiments Determination of extraneous matter and foreign matter content
ISO 930:1997	Spices and condiments — Determination of acid-insoluble ash
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 6571:2008	Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method)
ISO 1208:1982	Spices and condiments Determination of filth
ISO 928:1997	Spices and condiments — Determination of total ash
ISO 6538:1997	Cassia, Chinese type, Indonesian type and Vietnamese type [Cinnamomum aromaticum (Nees) syn. Cinnamomum cassia (Nees) ex Blume, Cinnamomum burmanii (C.G. Nees) Blume and Cinnamomum loureirii Nees] — Specification
ISO 948:1980	Spices and condiments — Sampling

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ISO 6539:2014

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