ISO/DIS 7928-1:2025(en)

ISO/TC 34/SC 7

Secretariat: BIS

Date: 2025-05-02

Savory – Specification-

Part 1:

Winter savory (Satureja montana Linnaeus)

Sarriette — Spécifications-

Partie 1: Sarriette des montagnes (Satureja montana Linnaeus)

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Contents

Foreword iv

1 Scope 1

2 Normative references 1

3 Terms and definitions 1

4 Requirments 4

5 Samplying …………………………………………………………………………………………………………………… 5

6 Test methods 5

7 Packing and marking 5

Foreword

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This document was prepared by Technical Committee ISO/TC 34 [food product], Subcommittee SC7, [Spice, culinary herbs and condiments].

The main changes are as follows:

— Normative references modified to make them undated references.

— Definition of extraneous matter and foreign matter modified as given in ISO 927

Any feedback or questions on this document should be directed to the user’s national standards body. A complete listing of these bodies can be found at www.iso.org/members.html.

Savory - Specification –
Part 1:
Winter savory (Satureja montana Linnaeus)

This part of ISO 7928 specifies the requirements of Winter savory (Satureja montana Linnaeus) in the form of sprigs, and whole or broken leaves.

It is not applicable to Summer savory (Satureja horfensis Linnaeus) which forms the subject of ISO 7928-2.

Recommendations relating to storage and transport conditions are given in annex A.

The following documents are referred to in the text in such a way that some or all of their content constitutes requirements of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.

ISO 565, Test sieves — Metal wire cloth, perforated metal plate and electroformed sheet — Nominal sizes of openings

ISO 927, Spices and condiments — Determination of extraneous matter and foreign matter content

ISO 928, Spices and condiments — Determination of total ash

ISO 930, Spices and condiments — Determination of acid-insoluble ash

ISO 939, Spices and condiments — Determination of moisture content

ISO 948, Spices and condiments — Sampling

ISO 2825, Spices and condiments-Preparation of a ground sample for analysis

ISO 6571, Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method)

For the purposes of this document, the following terms and definitions apply.

3.1

Winter savory

It is the perennial plant Satureja montana Linnaeus, belonging to the family Lamiaceae. Its flowers are white with pink spots, or pink or violet in colour (see figure 1)

3.2

Sprig of winter savory

Sprigs are 15 cm to 30 cm in height. The stem is light green in colour and is hardly lignified. (See figure 2.)

3.3

Leave of winter savory

The leaves are tough, lanceolate, very pointed, attenuate in the corner at the base, shiny and smooth on the faces, and ciliated at the edges. Their length varies between 15 mm and 30 mm and their width from 3 mm to 5 mm. Their colour varies from Olive green to matt ash-green.

3.4

Foreign matter

All matter visible to the naked eye or with a maximum 10 times magnifying power that is not part of the plant to which the spice or herb belongs;

EXAMPLE The origin of macro foreign matter can be non-animal (e.g. stem, stones, straw, visible moulds, mineral, plastic, etc.) or animal (e.g. excreta, insects, and insect-defiled product) foreign matter.

3.5

Extraneous matter

All matter visible to the naked eye or with a maximum 10 times magnifying power which are species waste belong to the plant which the spice or herb belongs;

EXAMPLE Macro extraneous matter can be plant waste.

Figure 1 — Flower of winter savory

Figure 2 — Sprig of winter savory

The spice shall conform to international, regional and national food safety and consumer protection regulations relating to adulteration (including colouring with natural or synthetic colours), contaminants (such as heavy metals and mycotoxins), pesticides, and hygienic practices.

Winter savory shall have a characteristic, typical, strong and pleasure odour. Its flavour is aromatic and hot, similar to that of carvacrol. lt shall be free from any foreign flavour or odour.

Product shall be free from rodent and other excreta, whole insects and parts (dead or alive, including mites and psocids), larvae, mouldy material and insect-defiled product when determined by the method specified in ISO 927.

The product shall not contain non-animals foreign matters exceeding 0,5 %, when determined by the method specified in ISO 927.

Note: For final consumption, the products shall be free from foreign matters, when determined by the method specified in ISO 927.

The product shall not contain extraneous matters exceed the values given in table 1, when determined by the method specified in ISO 927.

Table 1 — Physical Requirements

Winter savory shall conform to the requirements given in Table 2.

Table 2 — Chemical Requirements

The volatile oils obtained by dry distillation of the dried leaves of Winter savory, and analysed by using gas chromatography (for example, under the operating conditions indicated on the chromatograms given in annex B) shall comprise the following main constituents: y-terpinene, p-cymene, linalool, 1-terpinen-4-01 and carvacrol.

NOTE 1 Gas chromatography should not be carried out on the volatile oil obtained by the entrainment method (ISO 6571), which is used for the quantitative estimation as specified in table 1.

5.1 Sample the winter savory by the method specified in ISO 948. Sample preparation shall be in accordance with ISO 2825.

5.2 Samples of winter savory, whole or broken leaves shall be ground so that the whole of the material passes through a sieve of nominal size of openings 1 mm, complying with ISO 565. The material thus ground shall be used for determining the characteristics specified in Table 2.

Samples of winter savory shall be tested for conformity to the requirements of this International standard by the methods of test referred to in tables 1 & 2.

The containers used for packing the winter savory shall be impermeable to air, such as cases, plywood or fibre board boxes, or sacks. They shall be clean, sound, dry and made of a material that does not affect the product and which protects it from moisture, the loss of volatile matter and bright light.

The packing material shall comply with any international, regional and/or national legislation relating to food grade material and environmental protection.

The product shall be loosely packed. The containers used for packing shall be lined with paper to facilitate loose packing.

The container shall be marked or labelled with the following particulars:

a) Name and form of the product

b) Trade name or trade mark, if any;

c) Name and address of producer and/or packer

d) Producing country

e) Batch or code number

f) Shelf life of the product

g) Net weight

h) Any other information requested by the purchaser (such as the date of packing, year of harvest, etc,.

i) References to the relevant international standard if the product fulfils its specification.

1. 
   
   (informative)
   
   Recommendation relating to storage and transport condition

A.1 Containers should be stored in covered premises, well protected from the sun, rain and excessive heat.

A.2 The store-room should be dry, free from objectionable odour and proofed against the entry of insects and vermin.

The ventilation should be controlled so as to give good ventilation under dry conditions and to be fully closed under damp conditions.

In a storage warehouse, suitable facilities should be available for fumigation.

Fumigation should only be performed using products authorized in the importing country.

A.3 The containers should be so handled and transported that they are protected from rain, from the sun or other source of excessive heat, from unpleasant odours and from cross-infection, especially in the holds of ships.

1. 
   (informative)
   
   Typical Chromatograms

Figure B.1

Figure B.2