ISO INTERNATIONAL STANDARD 11163 First edition 1995-10-15 Dried sweet basil (Ocimum basilicum L.) Specification Basilic doux séché (Ocimum basilicum L.) Spécifications ISO Reference number ISO 11163:1995(E) No reproduction or networking permitted without license from IHS Not for Resale ISO 11163:1995(E) Foreword IsO (the International Organization for Standardization) is a worldwide federation of national standards bodies (isO member bodies). The work of preparing International Standards is normally carried out through isO technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (lEC)onallmattersof electrotechnicalstandardization. circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. International Standard ISO 11163 was prepared by Technical Committee ISO/TC 34, Agricultural food products, Subcommittee SC 7, Spices and condiments ISO1995 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from the publisher. International Organization for Standardization CasePostale56·CH-1211Geneve20·Switzerland Printed in Switzerland Popviantly or Standardization No reproduction or networking permitted without license from IHS Not for Resale ISO 11163:1995(E) INTERNATIONAL STANDARD ISO Dried sweet basil (Ocimum basilicum L.) - Specification 1 Scope ISO 6571:1984, Spices, condiments and herbs Determination of volatile oil content. This International Standard specifies the requirements for dried sweet basil (Ocimum basilicum L.) in the 3 Description (see figure 1) form of cut (rubbed) leaves. Dried sweet basil consists of the leaves of the annual species Ocimum basilicum L., belonging to the family 2 Normative references Lamiaceae, collected just before flowering then dried. Basil leaves in the fresh state are bright green, oval. The following standards contain provisions which with an entire or slightly dentate edge and petiolate through reference in this text,constitute provisions They can reach a length of 2 cm to 7 cm. of this International Standard. At the time of publi- cation, the editions indicated were valid. All standards Dried sweet basil leaves are greyish green in colour. are subject to revision, and parties to agreements based on this International Standard are encouraged 4Requirements to investigate the possibility of applying the most re- cent editions of the standards indicated below Members of IEC and ISO maintain registers of cur- 4.1 Odour and flavour rentlyvalidInternationalStandards. Dried sweet basil has a typical odour which is fresh ISo 927:1982, Spices and condiments - Deter and reminiscent of aniseed, with different notes ac cording to the chemical type. Its flavour has a bitter mination ofextraneousmatter content. after-taste. Is0 928:1980, Spices and condiments Deter- minationof totalash. 4.2 Freedom from moulds, insects, etc. ISO 930:1980, Spices and condiments - Deter- Dried sweet basil shall be free from living insects and mination of acid-insoluble ash. shall be practically free from moulds, dead insects, insect fragments and rodent contamination visible to Is0 939:1980, Spices and condiments Deter the naked eye (corrected, if necessary. for abnor- mination ofmoisture content Entrainment mai vision) or with such magnification as may be method. necessary in any particular case. If the magnification used exceeds ×10, this fact shall be mentioned in the Iso 948:1980, Spices and condiments - Sampling. test report. No reproduction or networking permitted without license from IHS Not for Resale