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BS 4585-15:1985

BS 4585-15:1985

Superseded

Superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

View Superseded by
superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

Methods of test for spices and condiments Determination of volatile oil content

Available format(s)

Hardcopy , PDF

Superseded date

30-06-2008

Language(s)

English

Published date

31-12-1985

Publisher

British Standards Institution

National foreword
Committees responsible
Method
1. Scope and field of application
2. References
3. Definition
4. Principle
5. Reagents
6. Apparatus
7. Sampling
8. Procedure
9. Expression of results
10. Test report
Annex
Test parameters for different spices, condiments and
herbs
Figures
1. Condenser system
2. Steam trap

Quantitative method involving distillation of an aqueous suspension, using xylene to fix the volatile oil.

Committee
AW/34
DevelopmentNote
Supersedes 82/50243 DC (08/2005)
DocumentType
Standard
Pages
12
PublisherName
British Standards Institution
Status
Superseded
SupersededBy

BS 7087-23:1995 Herbs and spices ready for food use Specification for dried caraway seeds (whole and ground)
BS 7087-29:1997 Herbs and spices ready for food use Specification for dried whole dill seed, dill leaves and ground dill
BS 7087-15:1993 Herbs and spices ready for food use Specification for cinnamon (whole and ground)
BS 7087-3:1990 Herbs and spices ready for food use Specification for dried sage (whole and ground)
BS 7087-14:1992 Herbs and spices ready for food use Specification for dried nutmeg and dried mace
BS 7087-5:1996 Herbs and spices ready for food use Specification for dried cumin (whole and ground)
BS 7087-1:1989 Herbs and spices ready for food use Specification for black and white pepper (whole and ground)
BS 7087-7:1996 Herbs and spices ready for food use Specification for dried fenugreek (whole or ground)
BS 7087-10:1996 Herbs and spices ready for food use Specification for dried mint (whole, rubbed and ground)
BS 7087-9:1996 Herbs and spices ready for food use Specification for dried marjoram (whole, rubbed and ground)
BS 7087-2:1995 Herbs and spices ready for food use Specification for dried thyme (whole and ground)
BS 7087-3:1996 Herbs and spices ready for food use Specification for dried sage (whole and ground)
BS 7087-8:1996 Herbs and spices ready for food use Specification for dried ginger (whole and ground)
BS 7087-1:1995 Herbs and spices ready for food use Specification for black and white pepper (whole and ground)
BS 7087-6:1996 Herbs and spices ready for food use Specification for coriander seeds (whole and ground)
BS 7087-4:1990 Herbs and spices ready for food use Specification for cloves (whole and ground)
BS 7087-28:1997 Herbs and spices ready for food use Specification for dried tarragon (whole and ground)
BS 7087-24:1996 Herbs and spices ready for food use Specification for dried pimento (allspice) (whole and ground)
BS 7087-8:1990 Herbs and spices ready for food use Specification for dried ginger (whole and ground)
BS 7087-18:1993 Herbs and spices ready for food use Specification for dried rosemary (whole, rubbed and ground)
BS 7087-9:1990 Herbs and spices ready for food use Specification for dried marjoram (whole, rubbed and ground)
BS 7087-2:1989 Herbs and spices ready for food use Specification for dried thyme (whole and ground)
BS 7087-27:1997 Herbs and spices ready for food use Specification for dried sesame seeds (dehulled)
BS 7087-6:1990 Herbs and spices ready for food use Specification for coriander seeds (whole and ground)
BS 7087-7:1990 Herbs and spices ready for food use Specification for dried fenugreek (whole or ground)
BS 7087-12:1992 Herbs and spices ready for food use Specification for dried basil (bouquets, rubbed and ground)
BS 7087-13:1992 Herbs and spices ready for food use Specification for turmeric (whole and ground)
BS 7087-21:1995 Herbs and spices ready for food use Specification for bay leaves (whole and ground)
BS 7087-16:1993 Herbs and spices ready for food use Specification for oregano (whole, rubbed and ground)
BS 7087-20:1995 Herbs and spices ready for food use Specification for dried parsley (cut, rubbed and ground)
BS 7087-10:1990 Herbs and spices ready for food use Specification for dried mint (whole, rubbed and ground)
BS 7087-5:1990 Herbs and spices ready for food use Specification for dried cumin (whole and ground)
BS 7087-19:1994 Herbs and spices ready for food use. Specification for fennel seeds (whole and ground)

BS 4585-2:1982 Methods of test for spices and condiments Determination of moisture content (entrainment method)
BS 4540-1:1981 Sampling of spices and condiments Methods of sampling
BS 4540-2:1982 Sampling of spices and condiments Method for preparation of a ground sample for analysis

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Hardcopy - English
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