ISO INTERNATIONAL STANDARD 7928-1 First edition 1991-12-01 Savory -- Specification - Part 1: Winter savory (Satureja montana Linnaeus) SarrietteSpécifications Partie 1: Sarriette des montagnes (Satureja montana Linnaeus) Referencenumber ISO7928-1:1991(E) ISO7928-1:1991(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 throughiso 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, govern- 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 themember bodies for voting. Publication as an Inter- national Standard requires approval by at least 75 % of the member bodies casting a vote. International Standard iso7928-1waspreparedbyTechnical Committee Iso/TC34,Agriculturalfoodproducts,Sub-CommitteeSC7,Spicesand condiments iso 7928 consists of the following parts,underthe egeneral title Savory-Specification: Part 1:Winter savory (Satureja montana Linnaeus) - Part2:Summer savory(Saturejahortensis Linnaeus) AnnexesAandBofthispartof Iso7928areforinformationonly ISO1991 permission in writing from the publisher. International Organizationfor Standardization CasePostale56·CH-1211Geneve20·Switzerland Printed in Switzerland ii ISO 7928-1:1991(E) INTERNATIONAL STANDARD Savory --- Specification Part 1: Winter savory (Satureja montana Linnaeus) iso930:1980,Spicesandcondiments Determi- 1 Scope nationofacid-insolubleash. Thispartof Iso7928 specifiestherequirements of iso939:1980,Spicesandcondiments-L Determi- winter savory(Satureja montana Linnaeus)inthe nation ofmoisture content -- Entrainment method. form of iso2825:1981,Spicesandcondiments-Preparation sprigs, and ofaground sampleforanalysis. wholeorbroken leaves. Iso6571:1984,Spices,condimentsandherbs--De- terminationofvolatileoil content. It is not applicable to summer savory (Satureja hortensis Linnaeus) which forms the subject of ISO7928-2. Recommendations relatingto storage andtransport conditions are given in annex A,for information. 3 Description Winter savory is the perennial plant Satureja montana Linnaeus， belonging to the family Lamiaceae.Its flowersarewhitewithpink spots,or pink or violet in colour (see figure 1) 2 Normative references It isavailablecommercially inthe formof whole The following standards contain provisions which, sprigs, harvested before blooming, but more fre- throughreferenceinthistext,constituteprovisions quentlyintheformofwholeorbrokenleaves. of thispartofIsO7928.Atthetimeof publication, the editions indicated were valid. All standards are Sprigs are 15cm to 30 cm in height.The stem is subjectto revision,and parties toagreements based light green in colour and is hardly lignified. (See on this partof iso7928are encouraged to investi- figure 2.) gate the possibilityof applying the most recent edi- tions of the standards indicated below. Members of Theleaves aretough,lanceolate,verypointed,at- IEC and ISo maintain registers of currently valid tenuate in the corner at the base, shiny and smooth International Standards. on the faces, and ciliated at the edges. iso927:1982,Spicesandcondiments Determi- Theirlengthvariesbetween15mmand30mmand nation ofextraneous matter content. theirwidthfrom3mmto5mm.Theircolourvaries from olive green to matt ash-green. Iso928:1980,Spicesandcondiments Determi- nation oftotalash. 1