This standard was last reviewed and confirmed in 2018. Therefore this version remains current.
The method consists in macerating of a test portion in aqueous medium, distillation of the sulphur compounds, and argentimetric titration of the distillate in nitric acid medium. A figure shows a recommended distillation apparatus.
Status: PublishedPublication date: 1982-10
Edition: 1Number of pages: 3
Technical Committee: ISO/TC 34/SC 7 Spices, culinary herbs and condiments
- ICS :
- 67.220.10 Spices and condiments
Buy this standard
|std 1 40|
|std 2 40||Paper|
A standard is reviewed every 5 years
Stage: 90.93 (Confirmed)
Got a question?
Check out our FAQs
+41 22 749 08 88
Monday to Friday - 09:00-12:00, 14:00-17:00 (UTC+1)
Keep up to date with ISO
Sign up to our newsletter for the latest news, views and product information.