# E92Th00 E06T5h -955 C-89-5 5563 TSo International Standard INTERNATIONAL ORGANIZATION FOR STANDARDIZATION MEXAYHAPOAHA OPTAHW3ALMS IO CTAHAAPTM3ALWMORGANISATION INTERNATIONALE DE NORMALISATION Dried peppermint (Mentha piperita Linnaeus) - Specification Menthe poivrée (Mentha piperita Linnaeus) séchée - Spécifications First edition - 1984-10-01 UDC 633.822 Ref. No. ISO 5563-1984 (E) -1984 Descriptors : agricultural products, seasonings, spices, peppermint, specifications, packing, marking, storage. 5563 SO! Price based on 5 pages yright International Organization for Standardization d without license from IHS J h92Th00 E06T59h 5563-84 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. Every 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- 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 International Standard ISO 5563 was prepared by Technical Committee ISO/TC 34, Agricultural food products. @ International Organization for Standardization, 1984· Printed in Switzerland nder license withIS Not for Resale 592T00 E0T5h h-E55 INTERNATIONAL STANDARD ISO 5563-1984 (E) Dried peppermint (Mentha piperita Linnaeus) - Specification 1 Scope and field of application The leaves are slightly glossy in appearance, Their colour is dark green on the adaxial surface and lighter on the abaxial sur- This International Standard specifies requirements for dried face. leaves, or broken or rubbed dried leaves, of peppermint. Requirements dried mint. It does not appiy to dried mint (spearmint), for which re- 4.1 Odour and flavour quirements are given in ISO 2256. Dried peppermint, particularly after rubbing, shall have a highiy The recommended procedure for identifying leaves of Mentha mentholated odour and a spicy, pungent and refreshing rubra Hudson is given in annex A, a method for the detection flavour. It shall be free from off-flavours (for example of carvone is given in annex B and recommendations relating mustiness, or other foreign or disagreeable odours or flavours). to storage and transport conditions are given in annex C. 4.2 Freedom from insects, moulds, etc. 2 References Dried peppermint shall be free from living insects and mouids, Iso 928, Spices and condiments -- Determination of total ash. and shail be practically free from dead insects, insect fragments and rodent contamination visible to the naked eye (corrected, if Iso 930, Spices and condiments - Determination of acid- necessary, for abnormal vision) or with such magnification as insoluble ash. may be necessary in any particutar case. If the magnification exceeds X 10, this fact shali be stated in the test report. Iso 939, Spices and condiments -- Determination of moisture content -- Entrainment method. 4.3 Extraneous matter Iso 948, Spices and condiments - Sampling. The proportion of leaves of species of mint other than pepper Iso 2825, Spices and condiments - Preparation of a ground mint or parts of other plants shall not exceed the value given ir sample for analysis. table 1 for extraneous plant material. Iso 3588, Spices and condiments - Determination of degree The product shall not contain more than 0,5 % (m/m) of of fineness of grinding - Hand sieving method (Reference leaves of Mentha rubra Hudson (M. arvensis Linnaeus method). M. aquatica Linnaeus x M. viridis Linnaeus) having a strong off-odour (of carvone). ISo 6571, Spices, condiments and herbs -- Determination of volatile o