编号 名称AS 2093-19Salt for use in the manufacture of dairy productsAS 2093P-1Salt for use in the manufacture of dairy products - Reference print

编号 名称ISO 3360:1Phosphoric acid and sodium phosphates for industrial use (including foodstuffs) - Determination of fluorine content - Alizarin complexone and lanthanum nitrate photometric method ISO 3706:1Phosphoric acid for industrial use (including foodstuffs) - Determination of total phosphorus (V) oxide content - Quinoline phosphomolybdate gravimetric methodISO 3707:1Phosphoric acid for industrial use (including foodstuffs) - Determination of calcium content - Flame atomic absorption method ISO 5373:1Condensed phosphates for industrial use (including foodstuffs) - Determination of calcium content - Flame atomic absorption spectrometric method ISO 1003:2Spices - Ginger (Zingiber officinale Roscoe) – SpecificationISO 10620:Dried sweet marjoram (Origanum majorana L.) – SpecificationISO 10621:Dehydrated green pepper (Piper nigrum L.) - Specification ISO 10622:Large cardamom (Amomum subulatum Roxb.), as capsules and seeds - Specification ISO 11027:Pepper and pepper oleoresins - Determination of piperine content - Method using high-performance liquid chromatographyISO 1108:1Spices and condiments - Determination of non-volatile ether extract ISO 11162:Peppercorns (Piper nigrum L.) in brine - Specification and test methodsISO 11163:Dried sweet basil (Ocimum basilicum L.) - Specification ISO 11164:Dried rosemary (Rosmarinus officinalis L.) - Specification ISO 11165:Dried sage (Salvia officinalis L.) – SpecificationISO 11178:Star anise (Illicium verum Hook. f.) – SpecificationISO 1208:1Spices and condiments - Determination of filthISO 1237:1Mustard seed - Specification ISO 13685:Ginger and its oleoresins - Determination of the main pungent components (gingerols and shogaols) - Method using high-performance liquid chromatography ISO 2253:1Curry powder - Specification ISO 2254:2Cloves, whole and ground (powdered) – SpecificationISO 2255:1Coriander (Coriandrum sativum L.), whole or ground (powdered) – SpecificationISO 2256:1Dried mint (spearmint) (Mentha spicata Linnaeus syn. Mentha viridis Linnaeus) – SpecificationISO 2825:1Spices and condiments - Preparation of a ground sample for analysisISO 3493:1Vanilla – VocabularyISO 3513:1Chillies - Determination of Scoville indexISO 3588:1Spices and condiments - Determination of degree of fineness of grinding - Hand sieving method (Reference method) ISO/TS 363 Saffron (Crocus sativus L.) - Part 1: SpecificationISO/TS 363 Saffron (Crocus sativus L.) - Part 2: Test methodsISO 5559:1Dehydrated onion (Allium cepa Linnaeus) – SpecificationISO 5560:1Dehydrated garlic (Allium sativum L.) – SpecificationISO 5561:1Black caraway and blond caraway (Carum carvi Linnaeus), whole – SpecificationISO 5562:1Turmeric, whole or ground (powdered) – SpecificationISO 5563:1Dried peppermint (Mentha piperita Linnaeus) - Specification ISO 5564:1Black pepper and white pepper, whole or ground - Determination of piperine content - Spectrophotometric methodISO 5565-1Vanilla [Vanilla fragrans (Salisbury) Ames] - Part 1: SpecificationISO 5565-2Vanilla [Vanilla fragrans (Salisbury) Ames] - Part 2: Test methodsISO 5566:1Turmeric - Determination of colouring power - Spectrophotometric methodISO 5567:1Dehydrated garlic - Determination of volatile organic sulphur compoundsISO/DIS 64 Whole cumin (Cuminum cyminum L.) – SpecificationISO 6465:1Whole cumin (Cuminum cyminum Linnaeus) – SpecificationISO 6538:1Cassia, Chinese type, Indonesian type and Vietnamese type [Cinnamomum aromaticum (Nees) syn. Cinnamomum cassia (Nees) ex Blume, Cinnamomum burmanii (C.G. Nees) Blume and Cinnamomum loureirii Nees] – SpecificationISO 6539:1Cinnamon, Sri Lankan type, Seychelles type and Madagascan type (Cinnamomum zeylanicum Blume) - Specification ISO 6571:2Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) ISO 6574:1Celery seed (Apium graveolens Linnaeus) - SpecificationISO 6575:1Fenugreek, whole or ground (powdered) – SpecificationISO 6576:2Laurel (Laurus nobilis L.) - Whole and ground leaves – SpecificationISO 6577:2Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) – SpecificationISO 6754:1Dried thyme (Thymus vulgaris L.) – Specification

ISO 676:19Spices and condiments - Botanical nomenclature - Technical Corrigendum 1ISO 676:19Spices and condiments - Botanical nomenclatureISO 7377:1 Juniper berries (Juniperus communis Linnaeus) - Specification ISO 7386:1Aniseed (Pimpinella anisum Linnaeus) – SpecificationISO 7540:2Ground paprika (Capsicum annuum L.) – SpecificationISO 7541:1Ground (powdered) paprika - Determination of total natural colouring matter content ISO 7542:1Ground (powdered) paprika (Capsicum annuum Linnaeus) - Microscopical examinationISO 7543-1Chillies and chilli oleoresins - Determination of total capsaicinoid content - Part 1: Spectrometric methodISO 7543-2Chillies and chilli oleoresins - Determination of total capsaicinoid content - Part 2: Method using high-performance liquid chromatographyISO 7925:1Dried oregano (Origanum vulgare L.) - Whole or ground leaves - Specification ISO 7926:1Dehydrated tarragon (Artemisia dracunculus Linnaeus) – SpecificationISO 7927-1Fennel seed, whole or ground (powdered) - Part 1: Bitter fennel seed (Foeniculum vulgare P. Miller var. vulgare) – SpecificationISO 7928-1Savory - Specification - Part 1: Winter savory (Satureja montana Linnaeus)ISO 7928-2Savory - Specification - Part 2: Summer savory (Satureja hortensis Linnaeus)ISO 882-1: Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) - Specification - Part 1: Whole capsulesISO 882-1: Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) - Specification - Part 1: Whole capsules - Technical Corrigendum 1 ISO 882-2: Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) - Specification - Part 2: Seeds - Technical Corrigendum 1 ISO 882-2: Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) - Specification - Part 2: Seeds ISO/DIS 927Spices and condiments - Determination of extraneous matter and foreign matter content ISO 927:19Spices and condiments - Determination of extraneous matter content ISO 928:19Spices and condiments - Determination of total ash ISO 930:19Spices and condiments - Determination of acid-insoluble ash ISO 939:19Spices and condiments - Determination of moisture content - Entrainment method ISO 941:19Spices and condiments - Determination of cold water-soluble extract ISO 948:19Spices and condiments - Sampling ISO 959-1: Pepper (Piper nigrum L.), whole or ground - Specification - Part 1: Black pepper ISO 959-2: Pepper (Piper nigrum L.), whole or ground - Specification - Part 2: White pepper ISO 972:19Chillies and capsicums, whole or ground (powdered) - Specification ISO 973:19Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground – Specification

Phosphoric acid and sodium phosphates for industrial use (including foodstuffs) - Determination of fluorine content - Alizarin complexone and lanthanum nitrate photometric method Phosphoric acid for industrial use (including foodstuffs) - Determination of total phosphorus (V) oxide content - Quinoline phosphomolybdate gravimetric methodPhosphoric acid for industrial use (including foodstuffs) - Determination of calcium content - Flame atomic absorption method Condensed phosphates for industrial use (including foodstuffs) - Determination of calcium content - Flame atomic absorption spectrometric method

Large cardamom (Amomum subulatum Roxb.), as capsules and seeds - Specification Pepper and pepper oleoresins - Determination of piperine content - Method using high-performance liquid chromatographySpices and condiments - Determination of non-volatile ether extract Peppercorns (Piper nigrum L.) in brine - Specification and test methods

Ginger and its oleoresins - Determination of the main pungent components (gingerols and shogaols) - Method using high-performance liquid chromatography

Coriander (Coriandrum sativum L.), whole or ground (powdered) – SpecificationDried mint (spearmint) (Mentha spicata Linnaeus syn. Mentha viridis Linnaeus) – SpecificationSpices and condiments - Preparation of a ground sample for analysis

Spices and condiments - Determination of degree of fineness of grinding - Hand sieving method (Reference method)

Black caraway and blond caraway (Carum carvi Linnaeus), whole – Specification

Black pepper and white pepper, whole or ground - Determination of piperine content - Spectrophotometric method

Turmeric - Determination of colouring power - Spectrophotometric methodDehydrated garlic - Determination of volatile organic sulphur compounds

Cassia, Chinese type, Indonesian type and Vietnamese type [Cinnamomum aromaticum (Nees) syn. Cinnamomum cassia (Nees) ex Blume, Cinnamomum burmanii (C.G. Nees) Blume and Cinnamomum loureirii Nees] – SpecificationCinnamon, Sri Lankan type, Seychelles type and Madagascan type (Cinnamomum zeylanicum Blume) - Specification Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method)

Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) – Specification

Spices and condiments - Botanical nomenclature - Technical Corrigendum 1

Ground (powdered) paprika - Determination of total natural colouring matter content Ground (powdered) paprika (Capsicum annuum Linnaeus) - Microscopical examinationChillies and chilli oleoresins - Determination of total capsaicinoid content - Part 1: Spectrometric methodChillies and chilli oleoresins - Determination of total capsaicinoid content - Part 2: Method using high-performance liquid chromatographyDried oregano (Origanum vulgare L.) - Whole or ground leaves - Specification Dehydrated tarragon (Artemisia dracunculus Linnaeus) – SpecificationFennel seed, whole or ground (powdered) - Part 1: Bitter fennel seed (Foeniculum vulgare P. Miller var. vulgare) – SpecificationSavory - Specification - Part 1: Winter savory (Satureja montana Linnaeus)Savory - Specification - Part 2: Summer savory (Satureja hortensis Linnaeus)Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) - Specification - Part 1: Whole capsulesCardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) - Specification - Part 1: Whole capsules - Technical Corrigendum 1 Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) - Specification - Part 2: Seeds - Technical Corrigendum 1 Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) - Specification - Part 2: Seeds Spices and condiments - Determination of extraneous matter and foreign matter content Spices and condiments - Determination of extraneous matter content

Spices and condiments - Determination of moisture content - Entrainment method Spices and condiments - Determination of cold water-soluble extract

Pepper (Piper nigrum L.), whole or ground - Specification - Part 1: Black pepper Pepper (Piper nigrum L.), whole or ground - Specification - Part 2: White pepper Chillies and capsicums, whole or ground (powdered) - Specification Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground – Specification

Phosphoric acid and sodium phosphates for industrial use (including foodstuffs) - Determination of fluorine content - Alizarin complexone and lanthanum nitrate photometric method Phosphoric acid for industrial use (including foodstuffs) - Determination of total phosphorus (V) oxide content - Quinoline phosphomolybdate gravimetric method

Condensed phosphates for industrial use (including foodstuffs) - Determination of calcium content - Flame atomic absorption spectrometric method

Ginger and its oleoresins - Determination of the main pungent components (gingerols and shogaols) - Method using high-performance liquid chromatography

Cassia, Chinese type, Indonesian type and Vietnamese type [Cinnamomum aromaticum (Nees) syn. Cinnamomum cassia (Nees) ex Blume, Cinnamomum burmanii (C.G. Nees) Blume and Cinnamomum loureirii Nees] – Specification

Cassia, Chinese type, Indonesian type and Vietnamese type [Cinnamomum aromaticum (Nees) syn. Cinnamomum cassia (Nees) ex Blume, Cinnamomum burmanii (C.G. Nees) Blume and Cinnamomum loureirii Nees] – Specification

编号 名称I.S. EN 13189:2 Acetic Acid Food Grade - Product Made From Materials Of Non-agricultural Origin - Definitions, Requirements, Marking

I.S. EN 131 Vinegar - Product Made From Liquids Of Agricultural Origin - Definitions, Requirements, Marking I.S. EN 131 Acetic Acid Food Grade - Product Made From Materials Of Non-agricultural Origin - Definitions, Requirements, Marking I.S. EN ISO Vanilla - Vocabulary

Acetic Acid Food Grade - Product Made From Materials Of Non-agricultural Origin - Definitions, Requirements, Marking

Vinegar - Product Made From Liquids Of Agricultural Origin - Definitions, Requirements, Marking Acetic Acid Food Grade - Product Made From Materials Of Non-agricultural Origin - Definitions, Requirements, Marking

编号 名称BS EN 1318Vinegar. Product made from liquids of agricultural origin. Definitions, requirements, marking BS EN 1318Acetic acid food grade. Product made from materials of non-agricultural origin. Definitions, requirements, marking BS 998:199Specification for vacuum salt for food useBS ISO 100Spices. Ginger (Zingiber officinale Roscoe). Specification BS ISO 225Cloves, whole and ground (powdered). Specification BS EN ISO Vanilla. Vocabulary DD ISO/TS Saffron (Crocus sativus L.). Specification DD ISO/TS Saffron (Crocus sativus L.). Test methods BS 4540-1: Sampling of spices and condiments. Methods of sampling BS 4540-2: Sampling of spices and condiments. Method for preparation of a ground sample for analysis BS 4585-1: Methods of test for spices and condiments. Determination of extraneous matter BS 4585-11Methods of test for spices and condiments. Determination of volatile organic sulphur compounds in dehydrated garlic BS 4585-12Methods of test for spices and condiments. Determination of piperine content of pepper BS 4585-13Methods of test for spices and condiments. Determination of colouring power of turmeric BS 4585-14Methods of test for spices and condiments. Determination of filth BS 4585-16Methods of test for spices and condiments. Determination of total natural colouring matter content of ground (powdered) paprika BS 4585-18Methods of test for spices and condiments. Determination of total capsaicinoid content of chillies and chilli oleoresins (high-performance liquid chromatographic method)BS 4585-2: Methods of test for spices and condiments. Determination of moisture content (entrainment method) BS 4585-3: Methods of test for spices and condiments. Determination of total ash BS 4585-4: Methods of test for spices and condiments. Determination of alcohol-soluble extractBS 4585-6: Methods of test for spices and condiments. Determination of non-volatile ether extractBS 4585-7: Methods of test for spices and condiments. Determination of Scoville index of chillies BS 4585-8: Methods of test for spices and condiments. Determination of degree of fineness of grinding - hand sieving method (reference method) BS 4585-9: Methods of test for spices and condiments. Determination of acid-insoluble ashBS ISO 657Spices, condiments and herbs. Determination of volatile oil content (hydrodistillation method) BS ISO 657Laurel (Laurus nobilis L.). Whole and ground leaves BS 7087-1: Herbs and spices ready for food use. Specification for black and white pepper (whole and ground)BS 7087-10Herbs and spices ready for food use. Specification for dried mint (whole, rubbed and ground) BS 7087-12Herbs and spices ready for food use. Specification for dried basil (bouquets, rubbed and ground) BS 7087-13Herbs and spices ready for food use. Specification for turmeric (whole and ground) BS 7087-14Herbs and spices ready for food use. Specification for dried nutmeg and dried mace BS 7087-15Herbs and spices ready for food use. Specification for cinnamon (whole and ground) BS 7087-16Herbs and spices ready for food use. Specification for oregano (whole, rubbed and ground) BS 7087-17Herbs and spices ready for food use. Specification for chillies (whole and ground) BS 7087-18Herbs and spices ready for food use. Specification for dried rosemary (whole, rubbed and ground) BS 7087-19Herbs and spices ready for food use. Specification for fennel seeds (whole and ground) BS 7087-2: Herbs and spices ready for food use. Specification for dried thyme (whole and ground) BS 7087-20Herbs and spices ready for food use. Specification for dried parsley (cut, rubbed and ground)BS 7087-22Herbs and spices ready for food use. Specification for dried mustard seeds (whole and ground)BS 7087-23Herbs and spices ready for food use. Specification for dried caraway seeds (whole and ground) BS 7087-24Herbs and spices ready for food use. Specification for dried pimento (allspice) (whole and ground) BS 7087-25Herbs and spices ready for food use. Specification for dehydrated onion BS 7087-26Herbs and spices ready for food use. Specification for dehydrated garlic BS 7087-27Herbs and spices ready for food use. Specification for dried sesame seeds (dehulled) BS 7087-28Herbs and spices ready for food use. Specification for dried tarragon (whole and ground) BS 7087-29Herbs and spices ready for food use. Specification for dried whole dill seed, dill leaves and ground dill BS 7087-3: Herbs and spices ready for food use. Specification for dried sage (whole and ground) BS 7087-5: Herbs and spices ready for food use. Specification for dried cumin (whole and ground)

BS 7087-6: Herbs and spices ready for food use. Specification for coriander seeds (whole and ground) BS 7087-7: Herbs and spices ready for food use. Specification for dried fenugreek (whole or ground) BS 7087-9: Herbs and spices ready for food use. Specification for dried marjoram (whole, rubbed and ground) BS ISO 754Ground paprika (Capsicum annuum L.). Specification

Vinegar. Product made from liquids of agricultural origin. Definitions, requirements, marking Acetic acid food grade. Product made from materials of non-agricultural origin. Definitions, requirements, marking

Sampling of spices and condiments. Method for preparation of a ground sample for analysis Methods of test for spices and condiments. Determination of extraneous matter Methods of test for spices and condiments. Determination of volatile organic sulphur compounds in dehydrated garlic Methods of test for spices and condiments. Determination of piperine content of pepper Methods of test for spices and condiments. Determination of colouring power of turmeric

Methods of test for spices and condiments. Determination of total natural colouring matter content of ground (powdered) paprika Methods of test for spices and condiments. Determination of total capsaicinoid content of chillies and chilli oleoresins (high-performance liquid chromatographic method)Methods of test for spices and condiments. Determination of moisture content (entrainment method) Methods of test for spices and condiments. Determination of total ash Methods of test for spices and condiments. Determination of alcohol-soluble extractMethods of test for spices and condiments. Determination of non-volatile ether extractMethods of test for spices and condiments. Determination of Scoville index of chillies Methods of test for spices and condiments. Determination of degree of fineness of grinding - hand sieving method (reference method) Methods of test for spices and condiments. Determination of acid-insoluble ashSpices, condiments and herbs. Determination of volatile oil content (hydrodistillation method)

Herbs and spices ready for food use. Specification for black and white pepper (whole and ground)Herbs and spices ready for food use. Specification for dried mint (whole, rubbed and ground) Herbs and spices ready for food use. Specification for dried basil (bouquets, rubbed and ground) Herbs and spices ready for food use. Specification for turmeric (whole and ground) Herbs and spices ready for food use. Specification for dried nutmeg and dried mace Herbs and spices ready for food use. Specification for cinnamon (whole and ground) Herbs and spices ready for food use. Specification for oregano (whole, rubbed and ground) Herbs and spices ready for food use. Specification for chillies (whole and ground) Herbs and spices ready for food use. Specification for dried rosemary (whole, rubbed and ground) Herbs and spices ready for food use. Specification for fennel seeds (whole and ground) Herbs and spices ready for food use. Specification for dried thyme (whole and ground) Herbs and spices ready for food use. Specification for dried parsley (cut, rubbed and ground)Herbs and spices ready for food use. Specification for dried mustard seeds (whole and ground)Herbs and spices ready for food use. Specification for dried caraway seeds (whole and ground) Herbs and spices ready for food use. Specification for dried pimento (allspice) (whole and ground) Herbs and spices ready for food use. Specification for dehydrated onion Herbs and spices ready for food use. Specification for dehydrated garlic Herbs and spices ready for food use. Specification for dried sesame seeds (dehulled) Herbs and spices ready for food use. Specification for dried tarragon (whole and ground) Herbs and spices ready for food use. Specification for dried whole dill seed, dill leaves and ground dill Herbs and spices ready for food use. Specification for dried sage (whole and ground) Herbs and spices ready for food use. Specification for dried cumin (whole and ground)

Herbs and spices ready for food use. Specification for coriander seeds (whole and ground) Herbs and spices ready for food use. Specification for dried fenugreek (whole or ground) Herbs and spices ready for food use. Specification for dried marjoram (whole, rubbed and ground)

Methods of test for spices and condiments. Determination of total capsaicinoid content of chillies and chilli oleoresins (high-performance liquid chromatographic method)

编号 名称DIN 10220 Sampling of spices and condiments for chemical, physical and sensory analysis DIN 10229 Determining the water content of spices and condiments by azeotropic distillation DIN 10234 Determination the capsaicinoid content of powdered paprika and chilli peppers by high performance liquid chromatography (HPLC) DIN 10235 Determining the piperine content of pepper and pepper oleoresins by high-performance liquid chromatography (HPLC) DIN 10236 Determination of loss in mass of capsicum and allium species and of vegetables when dried in a vacuum oven DIN EN 131Vinegar - Product made from liquids of agricultural origin - Definitions, requirements, marking; English version of DIN EN 13188 DIN EN 131Acetic acid, food grade - Product made from materials of non-agricultural origin - Definitions, requirements, marking; English version of DIN EN 13189 DIN EN ISOVanilla - Vocabulary (ISO 3493:1999); Trilingual version EN ISO 3493:2007

Sampling of spices and condiments for chemical, physical and sensory analysis Determining the water content of spices and condiments by azeotropic distillation Determination the capsaicinoid content of powdered paprika and chilli peppers by high performance liquid chromatography (HPLC) Determining the piperine content of pepper and pepper oleoresins by high-performance liquid chromatography (HPLC) Determination of loss in mass of capsicum and allium species and of vegetables when dried in a vacuum oven Vinegar - Product made from liquids of agricultural origin - Definitions, requirements, marking; English version of DIN EN 13188 Acetic acid, food grade - Product made from materials of non-agricultural origin - Definitions, requirements, marking; English version of DIN EN 13189 Vanilla - Vocabulary (ISO 3493:1999); Trilingual version EN ISO 3493:2007

Acetic acid, food grade - Product made from materials of non-agricultural origin - Definitions, requirements, marking; English version of DIN EN 13189

编号 名称