ISO 6571-2008 pdf download.Spices, condiments and herbs – Determination of volatile oil content (hydrodistillation method).
6.2 FIlter paper. of diameter 110 mm.
6.3 Pipette, of capacity 1 ml.
6.4 Heating device.
The method of heating should be such as to avoid overheating of the flask (6.1.1). A device for regulating the temperature is recommended.
6.5 Anti-bumping granules or glass beads.
6.6 MeasurIng cylinder, of capacity 500 ml.
6.7 Analytical balance.
7 Sampling
A representative sample should have been sent to the laboratory. It should not have been damaged or changed during transport or storage.
Sampling is not part of the method specified in this International Standard. A recommended sampling method is given in ISO 948(11.
8 Procedure
NOTE It is intended to specify the test parameters in the International Standard specifying requirements for each spice or condiment. In the meantime, these parameters are given in Annex A.
8.1 Preparation of the apparatus
Carefully clean the condenser system (6.1.2). Tightly fix the glass stopper (K’) on the side-arm (K) and the steam trap (6.1.3) on the safety tube (N). Turn the apparatus upside down, fill it with the cleaning solution (5.2) and leave it in this position overnight. Rinse the apparatus very carefully with water after having cleaned it.
8.2 Preparation of the test sample
If the test portion has to be ground (see Annex A), crush a sufficient quantity of the laboratory sample just before adding to the round-bottom flask to a suitable degree of fineness according to the product concerned (see ISO 2825). During the crushing procedure, ensure that the temperature of the test portion does not rise,
The mesh size of the sample shall be stated in each International Standard relating to a given spice.ISO 6571 pdf download.