ISO INTERNATIONAL STANDARD 11178 First edition 1995-07-01 Star anise (lllicium verum Hook. f.) - Specification Badiane (Anis étoile) (llicium verum Hook. f.) - Spécifications ISO Reference number ISO 11178:1995(E) No reproduction or networking pemited without license from IHS Not for Resale ISO 11178:1995(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 represented on that committee. International organizations, governmental and non-governmentai, 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 avote ISO/TC 34, Agricultural food products, Subcommittee SC 7, Spices and condiments. Annex A forms an integral part of this International Standard. Annexes B and C are for information only. 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 mechanicai, including photocopying and microfilm, without permission in writing from the publisher. International Organization for Standardization Case Postale 56 · CH-1211 Geneve 20 · Switzerland Printed in Switzerland Copyright International Organizatin for Standardization No reproduction or networking permitted without license from IHS Not for Resale INTERNATIONAL STANDARD ISO ISO 11178:1995(E) Star anise (lllicium verum Hook. f.) - Specification Scope 4 Requirements This International Standard specifies requirements for 4.1 Colour the dried fruits of the star anise tree (licium verum Hook. f.). The colour of star anise shall be brownish red or Recommendations relating to the conditions of reddish brown. storage and transport are given in annex B. 4.2 Odour and flavour 2 Normative references Star anise has a characteristic odour and an aromatic, The following standards contain provisions which sweet and anise-like flavour. through reference in this text, constitute provisions of thisInternational Standard.At thetime of publi- 4.3 Freedom from insects, moulds, etc. cation, the editions indicated were valid. All standards are subject to revision, and parties to agreements Star anise shall be free from living insects and shall based on this International Standard are encouraged be practically free from moulds, dead insects, insect to investigatethepossibilityofapplyingthe mostre fragments and rodent contamination visible to the cent editions of the standards indicated below. naked eye (corrected, if necessary, for abnormal vi- Members of IEC and ISO maintain registers of cur- sion) or with such magnification as may be necessary rently valid International Standards. in any particular case. If the magnification exceeds × 10, this fact shall be mentioned in the test report. IsO 927:1982, Spices and condiments - Determi- nation of extraneous matter content. 4.4 Extraneous matter ISO 928:1980, Spices and condiments - Determi- nation of total ash. For the purposes of this International Standard, all that does not belong to the star anise fruit and all other IsO 939:1980, Spices and condiments - Determi- extraneous matter of animal, vegetable or mineral nation of moisture content Entrainment method. origin shall be considered as extraneous matter. IsO 948:1980, Spices and condiments Sampling. The total percentage of extraneous matter in star anise shall not be more than 2 % (m/m). The pro ISO 6571:1984, Spices, condiments and herbs - portion of stalks shali not be more than 3 % (m/m) Determination of volatile oil c