ISO INTERNATIONAL STANDARD 11165 First edition 1995-10-15 Dried sage (Salvia officinalis L.) - Specification Sauge officinale séchée (Salvia officinalis L.)---Specifications OSI Reference numher ISO 11165:1995(E) ISO11165:1995(E) Foreword Iso(the international Organizationfor Standardization)is a worldwide federation of national standards bodies (iSO member bodies). The work 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 and non-governmental, in liaison with Iso,also take part in the work. IsO 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 themember bodies casting a vote. InternationalStandardIso11165 5waspreparedbyTechnicalCommittee ISO/Tc 34,Agricultural food products,Subcommittee SC 7,Spices and condiments ISO1995 All rights rescrved. Unless otherwise specified, no part of this publication may be reproduced microfilm, without permission in writing from the publisher. International Organization for Standardization Case Postale 56 ·CH-1211 Geneve 20•Switzerland Printed in Switzerland ii INTERNATIONALSTANDARDISO ISO11165:1995(E) Dried sage (Salvia officinalis L.) Specification Scope Iso 6571:1984,Spices, condiments and herbs 1 Determination of volatile oil content. ThisInternationalStandardspecifiestherequirements for dried sage (Salvia officinalis L.) in the form of 3 Description (see figure1) wholeorcutleaves. Dried sage consists of the leaves of the species Salvia officinalis L, belonging to the family Lamiaceae, col- Normative references lected before flowering then dried. 2 Sage leaves in the fresh state are whitish grey. The following standards contain provisions which. pubescent. oval and spear-shaped.They are 2 cm to through reference in this text, constitute provisions 8 cm long and about 2 cm wide. of this International Standard. At the time of publi- calion, the editions indicated were valid. All standards Dried sage leaves have a slightly toned-down colour are subject to revision,and parties to agreements as compared to that of fresh leaves. based on this International Standard areencouraged to investigate the possibility of applying the most re- 4Requirements cent editions of the standards indicated below. Members of IEC and ISO maintain registers of cur- 4.1 Odourand flavour rentlyvalid International Standards Dried sage has a typical, strong and aromatic odour. IS0 927:1982, Spices and condiments Deter- Its flavour is very aromatic,pleasant, fresh and slightly minationofextraneousmattercontent. bitter. ISO928:1980 Spices and condiments - Deter 4.2Freedomfrommoulds,insects,etc. mination of totalash. Dried sage as whole or cut leaves shall be tree trom ISO930:1980, Spices and condiments - Deter living insects, and shall be practically free from mination of acid-insoluble ash. moulds, dead insects, insect fragments and rodent ISO939:1980, Spices and condiments Deter contamination visible to the naked eye (corrected, if mination of moisture content Entrainment necessary,for abnormal vision) or with such magni- fication as may be necessary in any particular case. If method. the magnification used exceeds x10o, this fact shall Iso 948:1980,Spicesand condiments-Sampling. be mentioned in the test report. IS0 11165:1995(E) ISO Figure 1-Flower stalk of sage (freshplant) 4.3Extraneousmatter Table 1- Chemical requirements of dried sage For the purposes of this International Standard, all that does not belong to the sage plant and all other ex- Characteristic Test Requirement method traneous matter of animal, vegetable and mineral ori- gin shall be considered as extraneous matter. Moisture content