7377 International Standard (ISO INTERNATIONAL ORGANIZATION FOR STANDARDIZATIONMEKAYHAPOAHAA OPTAHW3ALWA NO CTAHAAPTW3ALMW+ORGANISATION INTERNATIONALE DE NORMALISATION Juniper berries (Juniperus communis Linnaeus) Specification Baies de genievre (Juniperus communis Linnaeus)- Spécifications First edition - 1984-06-01 ISO 7377-1984 (E) UDC 633.83 Ref. No. ISO 7377-1984 (E) Descriptors : agricultural products, seasonings, spices, juniper (berries), specifications. Price based on 3 pages Foreword ISo (the International Organization for Standardization) is a worldwide federation of national standardsbodies (isOmemberbodies).Thework ofdevelopingInternational Standards is carried out through IsO technical committees. Every member body interested in a subject for which a technical committee has been authorized 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. Draft International Standards adopted by the technical committees are circulated to the member bodies for approval before their acceptance as International Standards by the iso Council. International Standard ISO7377 was developed by Technical Committee ISO/TC 34, Agricultural food products, and was circulated to the member bodies in April 1983. It has been approved by the member bodies of the following countries : Austria Iran Portugal Czechoslovakia Iraq South Africa, Rep. of Egypt, Arab Rep. of Kenya Spain France Korea, Dem. P. Rep. of Turkey Germany, F. R. Netherlands UnitedKingdom Hungary Philippines USSR India Poland Yugoslavia No member body expressed disapproval of the document. C International Organization for Standardization,1984 Printed in Switzerland INTERNATIONAL STANDARD ISO7377-1984 (E) Juniper berries (Juniperus communis Linnaeus) Specification Scope and field of application 4 Requirements This International Standard specifies requirements for whole 4.1 Odour and flavour juniperberries(JuniperuscommunisLinnaeus). Recommendations relating to storage and transport conditions Juniper shall have a fragrant and pleasant odour and a sweetish aromatic flavourcharacteristicofthe spice.It shall befreefrom are given in annex B. mustiness and other foreign flavours. 4.2 Freedom from insects, moulds, etc. 2 References Juniper shall be free from living insects and moulds, and shall Iso 927, Spices and condiments - Determination of ex- be practically free from dead insects, insect fragments and ro- traneous matter content. dent contamination visible to the naked eye (corrected, if necessary, for abnormal vision) or with such magnification as ISo 928, Spices and condiments -- Determination of total ash. may be necessary in any particular case. If the magnification exceeds X 10, this fact shall be stated in the test report. Iso 930, Spices and condiments - Determination of acid- insoluble ash. 4.3 Extraneous matter Iso 939, Spices and condiments - Determination of moisture Extraneous matter includes : content -- Entrainment method. Iso948,Spices andcondiments-Sampling. a) dirt, dust, stones, pieces of wood, etc.; b) all vegetable matter other than juniper berries (pine- Iso 2825, Spices and condiments - Preparation of a ground needles,etc.). sample for analysis. Iso 6571, Spices, condiments and herbs -Determination of The proportion of extraneous matter when determined by the method described in ISo 927, shall not exceed the values given volatile oil content. 1) in table 1, according to the grade. 4.4 Damaged, discoloured, immature and 3Description shrivelled berries Juniper berries are the mature and partially dried fruits of The proportion of damaged, discoloured, immature and Juniperus communisLinnaeus.Theberries are spherical,of shrivelled berries shall not exceed the values given in table 1, diameter 5 to 9 mm, and of a dark-brown to dark-blue colour. according to the grade. 1) At present at the stage of draft.