ISO INTERNATIONAL STANDARD 7928-2 First edition 1991-12-01 Savory-Specification Part 2: Summer savory (Satureja hortensis Linnaeus) Sarriette ---Spécifications Partie 2: Sarriette des jardins (Satureja hortensis Linnaeus) Referencenumber ISO7928-2:1991(E) ISO 7928-2:1991(E) 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 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. iso collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an Inter- national Standard requires approval by at least 75 % of the member bodies casting a vote. International Standard iso 7928-2 was prepared by Technical Committee Iso/Tc 34, Agricultural food products, Sub-Committee Sc 7, Spices and condiments. iso 7928 consists of the following parts, under the general title Savory - Specification: Part 1: Winter savory (Satureja montana Linnaeus) Part 2: Summer savory (Satureja hortensis Linnaeus) 一 Annexes A and B of this part of IsO 7928 are for information only. C ISO1991 orbyanymeans,electronicormechanical,includingphotocopyingandmicrofilm,without permission in writing from the publisher. InternationalOrganizationforStandardization Case Postale 56: CH-1211 Geneve 20: Switzerland PrintedinSwitzerland ii ISO 7928-2:1991(E) INTERNATIONAL STANDARD Savory -- Specification Part 2: Summer savory (Satureja hortensis Linnaeus) Iso930:1980,Spicesandcondiments- Scope Determi- nationofacid-insolubleash This part of Iso 7928 specifies the requirements of Iso 939:1980, Spices and condiments - Determi- summer savory (Satureja hortensis Linnaeus) in the nation of moisture content -- Entrainment method. formof Iso 2825:1981,Spices and condiments-Preparation sprigs,and of a ground sample for analysis. whole or broken leaves. Iso 6571:1984, Spices, condiments and herbs -- De- It is not applicable to winter savory (Satureja termination of volatile oil content. montana Linnaeus) which forms the subject of ISO7928-1. Recommendations relating to storage and transport conditions are given in annex A, for information. Description 3 Summer savory is the herbaceous annual plant Satureja hortensis Linnaeus, belonging to the family Lamiaceae. Its flowers are white or rose in colour Normative references 2 (see figure 1). The following standards contain provisions which, It is available commercially in the form of whole through reference in this text, constitute provisions sprigs, harvested before blooming, but more fre- of this part of IsO 7928. At the time of publication, quently in the form of whole or broken leaves. the editions indicated were valid. All standards are subject to revision, and parties to agreements based Sprigs are 15 cm to 30 cm in height. The stem is on this part of Iso 7928 are encouraged to investi- reddish in colour. (See figure 2.) gate the possibility of applying the most recent edi- tions of the standards indicated below. Members of The leaves are opposite, oblong or approximately IEc and iso maintain registers of currently valid lanceolate, whole, flat, subsessile, spotted and InternationalStandards. glandulous. Iso 927:1982, Spices and condiments --- Determi- Their length varies between 30 mm and 35 mm and nation of extraneous matter content. their width from 3 mm to 6 mm. Their colour is dark green. Iso928:1980, Spices and condiments - Determi- nationoftotalash 1