(ISO 7386 International Standard INTE RNATIONAL ORGANIZATION FOR STANDARDIZATION MEXAYHAPOAHAA OPTAHM3ALWR HO CTAHAAPTW3AWMORGANISATION INTE RNATIONALE DE NORMALISATION Aniseed (Pimpinella anisum Linnaeus) - Specification Anis vert (Pimpinella anisum Linnaeus) -- Spécifications First edition - 1984-11-15 UDC 635.756 Ref. No. ISO 7386-1984 (E) 1984 (E) , seasonings, spices, anise, specifications, packing, marking. Descriptors:agriculturalproducts, 7386-1 0 Price based on 3 pages ensefromIHS Not for Resale 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 mental 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. They are approved in accordance with ISO procedures requiring at least 75 % approval by the member bodies voting. International Standard ISO 7386 was prepared by Technical Committee ISO/TC 34, Agricultural food products. International Organization for Standardization, 1984 ? Printed in Switzerland Not for Resale INTERNATIONAL STANDARD ISO 7386-1984 (E) Aniseed (Pimpinella anisum Linnaeus) Specification Scope and field of application 4.2 Freedom from insects, moulds, etc. 1 This International Standard specifies requirements for whole Aniseed shall be free from living insects and moulds, and shall aniseed (Pimpinella anisum Linnaeus). be practically free from dead insects, insect fragments and ro- dent contamination visible to the naked eye (corrected, if Recommendations relating to storage and transport conditions necessary, for abnormal vision) or with such magnification as are given in annex B. may be necessary in any particular case. If the magnification exceeds X 10, this fact shall be stated in the test report. 2 References 4.3 Extraneous matter ISO 927, Spices and condiments - Determination of ex- traneous matter content. Extraneous matter includes : ISo 928, Spices and condiments -- Determination of total ash. a) dirt, dust, earth, stones, pieces of wood, etc.; IsO930,Spices and condiments Determination of acid- b) all vegetable matter other than aniseed. insoluble ash. ISo939,Spicesand condiments-Determinationof moisture The proportion of extraneous matter, when determined by the content - - Entrainment method. method described in ISO 927, shall not exceed the values given in table 1, according to the grade. Iso 948, Spices and condiments -- Sampling. ISo 2825, Spices and condiments - Preparation of a ground 4.4 Shrivelled, immature, damaged and broken sample for analysis. fruits ISO6571,Spices,condiments andherbs -- Deterrmination of volatile oil content. The proportion of shrivelled, immature, damaged, discoloured, insect-damaged and/or broken fruits shall not exceed the values given in table 1, according to the grade. 3 Description Aniseed is the mature fruit of Pimpinella anisum Linnaeus.The Grading 4.5 fruit is approximately 3 to 5 mm in length, pyriform, with five longitudinal ridges and numerous short hairs, and usually has a See table 1. short length of stalk attached. It is greyish-green to greyish- brown in colour. Table 1 -- Grading Requirements Proportion of shrivelled, Extraneous matter immature, damaged. Grade content, 4.1 Odour and flavour broken fruits, % (m/ m), max. % (m/ m), max. Aniseed shall have the odour and pleasant aromatic flavour 123 134 34 characteristic of the spice. It shall be free from mustiness and 10 other foreign flavours. Copyright International Organization for Standardization Not for Resale ted without license from IHS