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  • BSI
    BS 4585-15:1985, ISO 6571-1984 Methods of test for spices and condiments - Determination of volatile oil content
    Edition: 1985
    $267.71
    / user per year

Description of BS 4585-15:1985 1985



Quantitative method involving distillation of an aqueous suspension, using xylene to fix the volatile oil.

Standard NumberBS 4585-15:1985, ISO 6571-1984
TitleMethods of test for spices and condiments - Determination of volatile oil content
StatusWithdrawn
Publication Date1985-12-31
Withdrawn Date2008-06-30
Replaced ByBS EN ISO 6571:2009+A1:2017
DescriptorsSpices, Food testing, Vegetable oils, Seasonings, Distillation methods of analysis, Oils, Food products, Testing conditions, Volatile matter determination, Determination of content, Test equipment
ICS67.220.10 Spices and condiments
CommitteeAW/34
ISBN0 580 14879 3
PublisherBSI
Pages12

About BSI

BSI Group, also known as the British Standards Institution is the national standards body of the United Kingdom. BSI produces technical standards on a wide range of products and services and also supplies certification and standards-related services to businesses.
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