ISO INTERNATIONAL STANDARD 7928-2 First edition 1991-12-01 Savory--Specification Part 2: Summer savory (Satureja hortensis Linnaeus) Sarriette-Specifications Partie 2: Sarriette des jardins (Satureja hortensis Linnaeus) Referencenumber ISO 7928-2:1991(E) ISO7928-2:1991(E) Foreword Iso (the International Organization for Standardization) is a worldwide federation of national standards bodies (isoO member bodies).The work ofpreparingInternational Standards is normally carried out throughisO 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 takepart in the work.IsOcollaboratesclosely 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 StandardIso7928-2waspreparedbyTechnical Committee iso/TC34,Agriculturalfoodproducts,Sub-CommitteeSC7,Spicesand condiments. Iso 7928consists.of the following parts,underthe general title Savory---Specification: Part 1:Winter savory (Satureja montana Linnaeus) - Part2:Summersavory (Saturejahortensis Linnaeus) Annexes A and B of this part of IsO 7928 are for information only ISO1991 All rights reserved.No part of this publication may be reproduced or utilized in any form or by any means,electronic or mechanical, including photocopying and microfilm, without permission in writing from the publisher. International OrganizationforStandardization CasePostale56.CH-1211Geneve20·Switzerland Printed in Switzeriand ii INTERNATIONAL STANDARD ISO 7928-2:1991(E) Savory -- Specification - Part 2: Summer savory (Satureja hortensis Linnaeus) Scope Iso930:1980,Spices and condiments -Determi- 1 nation of acid-insoluble ash. This part of 1so 7928 specifies the requirements of Iso939:1980,Spicesand.condiments summer savory (Satureja hortensis Linnaeus) in the 一 Determi- nation of moisture content ---Entrainment method. form of Iso2825:1981,Spicesandcondiments--Preparation sprigs, and ofa ground sample for analysis. whole orbroken leaves. Iso6571:1984,Spices,condimentsandherbs-De It is not applicable to winter savory (Satureja termination of volatile oil content. montana Linnaeus) which forms the subject of ISO 7928-1. Recommendations relating to storage and transport conditions are given in annex A, for information. Description 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- ofthispartofIso7928.Atthetimeofpublication, quently intheformof wholeorbrokenleaves. the editions indicated were valid. All standards are subjectto revision, and parties to agreements based Sprigs are15 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 ofthe 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. iso927:1982,Spicesandcondiments -Determi- Their length varies between 30mm and 35mm and nation ofextraneous mattercontent. their width from 3 mm to 6 mm. Their colour is dark green. Iso928:1980,Spicesandcondiments-L Determi- nation of total ash. 1