ISO INTERNATIONAL STANDARD 6754 Secondedition 1996-04-15 Dried thyme (Thymus vulgaris L.) - Specification Thym séché (Thymus vulgaris L.) - Spécifications OSI Reference number ISO 6754:1996(E) by IHS under lic Not for Resale ISO6754:1996(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, governmental 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 International Standard requires approval by at least 75 % of the member bodies casting a vote. International Standard ISO 6754 was prepared by Technical Committee ISO/TC 34, Agricultural food products, Subcommittee SC 7, Spices and condiments. This second edition cancelsand replaces the first edition (lS06754:1985),whichhasbeentechnicallyrevised. Annexes A and B of this International Standard are for information only. ISO1996 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced microfilm, without permission in writing from the publisher. International OrganizationforStandardization Case Postale 56.CH-1211 Geneve 20: Switzerland Printed in Switzerland CopyrghtintenationalganizationfoStandardization license from IHS Not for Resale INTERNATIONAL STANDARD ISO ISO 6754:1996(E) Dried thyme (Thymus vulgaris L.) - Specification 1 Scope 3Definition This International Standard specifies the requirements For the purposes of this International Standard, the for dried thyme (Thymus vulgaris L.) leaves in the following definition applies. rubbed form. 3.1 dried rubbed thyme: Clean thyme consisting Recommendations relating to storage and transport of the dried leaves and flowers of Thymus vulgaris L. conditions are given in annex A. in the rubbed form. 4 Description 2 Normative references Thyme (Thymus vulgaris L.) is a perennial and herbaceous plant. The leaves have a linear shape and The following standards contain provisions which. their length varies from 1 mm to 5 mm. The leaves through reference in this text, constitute provisions of dried thyme are ash green to brownish grey in of this International Standard. At the time of publica- colour according to their origin. The colour of the dried tion, the editions indicated were valid. All standards flower varies from purplish pink to brownish pink. are subject to revision, and parties to agreements based on this International Standard are encouraged to investigate the possibility of applying the most re- 5 Requirements cent editions of the standards indicated below. Members of IEC and ISO maintain registers of cur- 5.1 Odour and flavour rently valid International Standards. Dried thyme shall have a characteristic odour and IsO 927:1982, Spices and condiments Determi- flavour, strong and aromatic varying according to the nation of extraneous matter content. chemical strain (thymol thyme, linalol thyme, thymol/carvacrol thyme). The characteristic odour be- Iso 928:—1), Spices and condiments - Determi- comes stronger when dried thyme is rubbed between nation of total ash. the fingers. Dried thyme shall be free from any foreign odour or flavour and especially from mustiness. ISO 930:2), Spices and condiments Determi nation of acid-insoluble ash. 5.2 Freedom from moulds, insects, etc. ISO 939:1980, Spices and condiments - Determi- nation of moisture content - Entrainment method. sects and practically free from dead insects, insect IsO 948:1980, Spices and condiments Sampling fragments and rodent contamination visible to the naked