ISO INTERNATIONAL STANDARD 11164 First edition 1995-10-15 Dried rosemary (Rosmarinus officinalis L.) Specification Romarin séche (Rosmarinus officinalis L.) - Spécifications [so Reference number ISO 11164:1995(E) nfor Standardizatior e with ISC No reproduction or networking permitted without license from IHS Not for Resale SO11164:1995(E) Foreword IsO (the International Organization for Standardization) is a worldwide 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 represented on that committee. International organizations, governmental and non-governmental, in liaison with isO, also take part in the work. IsO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. Draft International Standards adopted by the technical committees are 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 11164 was prepared by Technical Committee ISO/TC 34, Agricultural food products, Subcommittee SC 7, Spices and condiments. CISO1995 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced microfilm, without permission in writing from the publisher. International Organization for Standardization Case Postale 56·CH-1211Geneve20·Switzerland Printed in Switzerland Copyight Internatinal Organizalin for Standardization No reproduction or networking permited without license from IHS Not for Resale INTERNATIONAL STANDARD ISO ISO 11164:1995(E) Dried rosemary (Rosmarinus officinalis L.) - Specification Scope 31 Description (see figure 1) This International Standard specifies the requirements Dried rosemary consists of the leaves of the species for dried rosemary (Rosmarinus officinalis L.) leaves Rosmarinus officinalis L., belonging to the family in cut form. Lamiaceae, collected then dried. 2Normative references Rosemary leaves in the fresh state are greyish green on top and whiter and fluffy on their lower part. They The following standards contain provisions which, are tough, sessile and linear. They are 1 cm to 3 cm long. throughreference in this text,constituteprovisions of this International Standard.At the time of publi- Dried rosemary leaves have a slightly toned-down cation, the editions indicated were valid. All standards colour as compared to that of fresh leaves. are subject to revision, and parties to agreements based on this International Standard are encouraged to investigate the possibility of applying the most re- cent editions of the standards indicated below. Requirements Members of IEC and ISO maintain registers of cur- rently valid International Standards. 4.1 Odour and flavour IsO 927:1982, Spices and condiments - Deter- mination of extraneous matter content. Dried rosemary has a typical odour which slightly smells of camphor and cineol. Its flavour is very ISO928:1980, Spices and condiments Deter aromatic, pleasant, fresh and slightly bitter, remi- mination of total ash. niscent of eucalyptol and camphor. ISO 930:1980, Spices and condiments Deter mination of acid-insoluble ash. 4.2 Freedom from moulds, insects, etc. ISO939:1980. Spices and condiments Deter Dried rosemary shall be free from living insects and mination of moisture content Entrainment shall be practically free from moulds, dead insects, method. insect fragments and rodent contamination visible to the naked eye (corrected, if necessary, for abnormal ISO 948:1980, Spices and condiments - Sampling. vision) or with such magnification as may be necess- ary in any particular case. If the magnification used ISO 6571:1984, Spices, condiments and herbs - exceeds ×10, this fact shall be mentioned in the test Determination of volatile oil content. report. Not for Resale