ISO 7926:1991 pdf download – Dehydrated tarragon (Artemisia dracunculusLinnaeus)- Specification.
4Requirements
4.1Odour and flavour
Tarragon has a typical,pleasing and aromaticodour. lts flavour is pungent,aromatic and ratherlike that of aniseed. lt shall be free from all foreignflavour or odour. particularly that of mould.
4.2Freedom from insects,moulds,etc.
Dehydrated tarragon shall be free from living insectsand moulds， and practically free from dead insects,insect fragments and rodent contamination visibleto the naked eye (correcled. if necessary. for ab-normal vision) or with such magnification as may benecoasary in any particular case.If the magnificationexceeds × 10, this fact shall be mentioned in the testreport.
ln cases of dispute, the contamination of tarragon inpowder form_’shall be determined by using themethod specified in iSO1206.
4.3 Extraneous matter
For the purposes of this International Standard。allvegetable matter thatdoes not belong to thetarragon plant and all other matter of animal (ex-cluding that arising frorn insecls and rodents), veg-elable or mineral origin are considered to beextraneous matter.
The tolalpercenlage ofextraneous matter intarragon. determined in accordance with IS0 927.shall nof exceed 1 %(m/rm).
The proportion of broken stems in tarragon in theorm of whole or cut leaves shallnot exceed3 %(mimi).
The proportion of yellow or brown leaves in tarragonin the form of whole or cuf leaves shall not exceed 15% .
4.4Classification
Tarragon may be classified according to the pro-ducing country (e-g.France,Yugoslavia, etc.) and/orlts form of presentation (e.g. according to differentcuts).
4.5Chemical requirements
Dehydrated tarragon in the lorm of whole or cutleaves and powder shall comply with the requfre-ments specified in table 1.
4.6Chromatographic requirements
The volatile oil oblained by dry distillation_of thedried leaves of tarragon. and analysed by using gaschromatography (for example, under the operatingconditions indicaled on lhe chromatogram given inannex c)shall comprise the lollowing main con-stituents: cis-B-ocimene，trans-g-ocimene, trans-anethale. methylchavicol(estragole). and methyi-eugenol.
The volatile oil shall not contain significant amountsof either sabinene or clemicin.
NOTE 1Gas chr crmalography should not be carried oulon the volatile oil obiained by the entrainiment methodlSO 6571] which is used for the quantitative evaluationas spoclified in Table 1.
5 sampling
sampling should have been carried out in accord-ance with ISO 948,
Test methods
samples of tarragon in the form of whole or cutleaves and powder shall be tested for conformitywith the requirements of this International Standardusing the test methods specified in 4.3 and table 1.The analysis shall be carried out on the product assupplied.
samples of tarragon in powder form shall be subjectto microscopic analysis (see annexA).
7Packing and marking
7.Packing
Dehydrated tarragon shallbepacked in clean.sound and dry conlainers made ol a material which
does not affect the producf but which prolecls it fromthe ingreas or loss of moisture and volatile matter.7.2Marking
The following partlculars shall be marked directlyon each package or shall be marked on a label al-tached to the packagc:
a) name of the product and trade-name:
b) name and address of the producer or packer, or
trade-mark;
c) code or batch number;dnet mass;
e) producing country:and, if required,any other information requested by the purchaser. such as the year of harvest and the dateof packing (if knowny;
g)reference to this International Standard.