BS 4585-15:1985, ISO 6571-1984 - Methods of test for spices and condiments. Determination of volatile oil content

BS 4585-15:1985, ISO 6571-1984

Methods of test for spices and condiments. Determination of volatile oil content

Status : Superseded, Withdrawn   Published : December 1985 Replaced By : BS EN ISO 6571:2009+A1:2017

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Quantitative method involving distillation of an aqueous suspension, using xylene to fix the volatile oil.




Standard NumberBS 4585-15:1985, ISO 6571-1984
TitleMethods of test for spices and condiments. Determination of volatile oil content
StatusSuperseded, Withdrawn
Publication Date31 December 1985
Confirm Date15 September 1995
Withdrawn Date30 June 2008
Normative References(Required to achieve compliance to this standard)No other standards are normatively referenced
Informative References(Provided for Information)No other standards are informatively referenced
Replaced ByBS EN ISO 6571:2009+A1:2017
DescriptorsSpices, Food testing, Vegetable oils, Seasonings, Distillation methods of analysis, Oils, Food products, Testing conditions, Volatile matter determination, Determination of content, Test equipment
ICS67.220.10
Title in FrenchMéthodes d'essai des épices. Détermination de la teneur en huiles essentielles
Title in GermanPruefverfahren fuer Gewuerzen. Bestimmung des Gehalts an fluechtigen Oelen
CommitteeAW/34
ISBN0 580 14879 3
PublisherBSI
FormatA4
DeliveryNo
Pages12
File Size332.1 KB
Price£110.00


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