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Normas DIN – AENOR
DIN EN ISO 6571:2009-11

DIN EN ISO 6571:2009-11

Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008); German version EN ISO 6571:2009

Épices, aromates et herbes - Détermination de la teneur en huiles essentielles (méthode par hydrodistillation) (ISO 6571:2008); Version allemande EN ISO 6571:2009

Gewürze, würzende Zutaten und Kräuter - Bestimmung des ätherischen Ölgehaltes (Wasserdampfdestillationsverfahren) (ISO 6571:2008); Deutsche Fassung EN ISO 6571:2009

Fecha Anulación:
2018-03 /Withdrawn
Equivalencias internacionales:

BVL L 53.00-10 (2010-09)

EN ISO 6571 (2009-07)

ISO 6571 (2008-05)

TS EN ISO 6571 (2011-01-13)

Relación con otras normas DIN:

Reemplaza a: DIN EN ISO 6571:2009-03

Reemplazada por: DIN EN ISO 6571:2018-03

Reemplaza a: DIN 10228:1995-12

Resumen:
This International Standard specifies a method for the determiantion of the volatile oil content of spices, condiments and herbs. An aqueous suspension of the product is distilled. The distillate is collected in a graduated tube containing a measured volume of xylene to fix the volatile oil. The organic and aqueous phases are then allowed to separate and the total volume of the organic phase read. The volatile oil content is calculated after deducting the volume of xylene.
Keywords:
Agricultural products, Chemical analysis and testing, Definitions, Determination of content, Distillation methods of analysis, Essential oils, Flavourings, Food inspection, Food products, Herbs, Inter-laboratory tests, Laboratory tests, Oil content, Oils, Seasonings, Spices, Steam distillation, Volatile, Volatile matter, Volatile matter determination
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