共找到 163 条与 食用香料 相关的标准,共 11 页
To distinguish essential oils from fixed oils, the expression "oil of ..." shall be used. The commonly accepted trivial name of the plant shall follow these words. When no trivial name exists, the complete botanical name shall be used instead. If more than one part of the plant can be used for the extraction of essential oil, the name of the part employed shall follow the trivial name of the plant. If necessary the name of the country or area the plants are coming from shall precede the trivial name and the method used for obtaining the essential oil shall be indicated after a comma at the end of the title. Examples for English and French nomenclature are given.
Essential oils - Principles of nomenclature
Essential oils. General rules for packaging, conditioning and storage
Essential oils. General rules for labelling and marking of containers
This International Standard gives a list of the botanical names of plants used for the production of essential oils, together with the common names of the essential oils in English and French. An alphabetical index of common names of essential oils in English and French is included.
Essential oils - Nomenclature
Essential oils. General rules for labelling and marking of containers
Essential oils. General rules for packaging, conditioning and storage
This International Standard lays down the principles to be adopted for deriving the English and French names of essential oils.
Essential oils - Principles of nomenclature
Analysis of spices and condiments - Determination of moisture content - Entrainment method
This part of ISO 5565 specifies test methods for the analysis of vanilla belonging to the species Vanilla fragrans (Salisbury) Ames, syn. Vanilla planifolia Andrews. This part of ISO 5565 is applicable to vanilla in pods, cut in bulk, and in the form of powder. It is not applicable to vanilla extracts. Three test methods for the analysis of vanilla are described in this part of ISO 5565: a) the determination of moisture content in vanilla pods and powder (4.1); b) the determination of vanillin, vanillic acid, 4-hydroxybenzaldehyde and 4-hydroxybenzoic acid by high-performance liquid chromatography (4.2); c) the determination of vanillin content by an ultraviolet spectrometric method (4.3). NOTE Specifications for vanilla are given in ISO 5565-1.
Vanilla [Vanilla fragrans (Salisbury) Ames] - Part 2: Test methods
This part of ISO 5565 specifies requirements for vanilla belonging to the species Vanilla fragrans (Salisbury) Ames, syn. Vanilla planifolia Andrews. This part of ISO 5565 is applicable to vanilla in pods, bulk, cut or in the form of powder. It is not applicable to vanilla extracts. NOTE This vanilla is commonly known under the names associated with its geographic origin, namely Bourbon (from Madagascar, Comores and Reunion), Indonesian, Mexican, Tongan, Indian, Chinese and Ugandan vanilla.
Vanilla [Vanilla fragrans (Salisbury) Ames] - Part 1: Specification
This International Standard specifies requirements for processed or semi-processed dried oregano leaves of Origanum genus, species and sub-species, excluding Origanum majorana, in the whole or ground (powdered) form. WARNING — There is a product marketed under the name "Origano, Mexican type" which does not come from the Origanum genus, but from the Lippia (Verbenaceae family). Do not mistake this product for the Origanum species which is specified in this International Standard. Recommendations relating to storage and transport conditions are given in annex A, for information. note: 1) Also known as "wild marjoram".
Dried oregano (Origanum vulgare L.) - Whole or ground leaves - Specification
This International Standard specifies requirements for pimento or allspice [Pimenta dioica (L.) Merr.], whole or ground. Recommendations relating to storage and transport conditions are given in annex A.
Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground - Specification
The document specifies a method for the determination of piperine content of pepper. It is used a HPLC-method for the determination of pepper and of pepper oleoresins. This method enables a separation and, if necessary, the determination of the other alkaloids of pepper (isochavicine, isopiperine and piperittin).#,,#
Pepper an pepper oleoresins - Determination of piperine content - Method using high-performance liquid chromatography (HPLC)
This International Standard specifies certain characteristics of the oil of nutmeg, Indonesian type (Myristica fragrans Houtt.), in order to facilitate assessment of its quality.
Oil of nutmeg, Indonesian type (Myristica fragrans Houtt.)
This is Technical Corrigendum 1 to ISO 3528-1998 (Oil of mandarin, Italian type (Citrus reticulata Blanco) )
Oil of mandarin, Italian type (Citrus reticulata Blanco); Technical Corrigendum 1
This International Standard specifies the requirements for dehydrated green pepper (Piper nigrum L.). Recommendation relating to conditions of storage and transport are given in annex A.
Dehydrated green pepper (Piper nigrum L.) - Specification
This International Standard specifies certain charac-teristics of the oil of mandarin, Italian type (Citrus reticulata Blanco), in order to facilitate assessment of its quality.
Oil of mandarin, Italian type (Citrus reticulata Blanco)
This International Standard specifies certain charac-teristics of the oil of coriander fruits (Coriander sativum L.), in order to facilitate assessment of its quality.
Oil of coriander fruits (Coriandrum sativum L.)
This International Standard specifies certain charac-teristics of the oil of cassia, Chinese type (Cinnamomum aromaticum Nees, syn. Cinnamomum cassia Nees ex Blume), in order to facilitate assessment of its quality.
Oil of cassia, Chinese type (Cinnamomum aromaticum Nees, syn. Cinnamomum cassia Nees ex Blume)
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