ISO INTERNATIONAL STANDARD 7928-1 First edition 1991-12-01 Savory -- Specification . Part 1: Winter savory (Satureja montana Linnaeus) Sarriette -- Spécifications Partie 1: Sarriette des montagnes (Satureja montana Linnaeus) Reference number ISO 7928-1:1991(E) ISO 7928-1:1991(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. Internationat organizations, govern- mental and non-governmental, in liaison with iso, also take part in the work. isO collaborates closely with the Internationat 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 ieast 75 % of the member bodies casting a vote. International Standard iso 7928-1 was prepared by Technical Committee IsO/TC 34, Agricultural food products, Sub-Committee SC 7, Spices and condiments. isO 7928 consists of the folowing parts, under the e general title Savory - Specification: Part 1: Winter savory (Satureja montana Linnaeus) Part 2: Summer savory (Satureja hortensis Linnaeus) Annexes A and B of this part of Iso 7928 are for information only. C ISO1991 permission in writing from the publisher. International Organization for Standardization Case Postale 56 . CH-1211 Geneve 20 : Switzerland Printed in Switzerland ii INTERNATIONAL STANDARD ISO 7928-1:1991(E) Savory --- Specification Part 1: Winter savory (Satureja montana Linnaeus) Iso930:1980,Spicesand condiments Determi- Scope 1 nation of acid-insoluble ash. This part of Iso 7928 specifies the requirements of iso 939:1980, Spices and condiments - Determi- winter savory (Satureja montana Linnaeus) in the nation of moisture content -- Entrainment method form of 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- termination of volatile oil content. It is not applicable to summer savory (Satureja hortensis Linnaeus) which forms the subject of ISO 7928-2. Recommendations relating to storage and transport conditions are given in annex A, for information. Description Winter savory is the perennial plant Satureja montana Linnaeus. belonging to thefamity Lamiaceae. Its flowers are white with pink spots, or pink or violet in colour (see figure 1). Normative references 2 It is available commercially in the form of whole The following standards contain provisions which, sprigs, harvested before blooming, but more fre- through reference in this text, constitute provisions quently in the form of whole or broken leaves. of this part of IsO 7928. At the time of publication, the editions indicated were valid. Ail standards are Sprigs are 15 cm to 30 cm in height. The stem is subject to revision, and parties to agreements based light green in colour and is hardy lignified. (See on this part of iso 7928 are encouraged to investi- figure 2.) gate the possibility of applying the most recent edi- tions of the standards indicated below. Members of The leaves are tough, lanceolate, very pointed, at- IEC and ISO maintain registers of currently valid tenuate in the corner at the base, shiny and smooth International Standards. on the faces, and ciliated at the edges. 1so 927:1982, Spices and condiments -. Determi Their length varies between 15 mm and 30 mm and nation of extraneous matter content. their width from 3 mm to 5 mm. Their colour varies from olive green to matt ash-green. Iso 928:1980, Spices and condiments Determi- nation of total ash.