This standard was last reviewed and confirmed in 2018. Therefore this version remains current.
The method consists in macerating of a test portion in aqueous medium, distillation of the sulphur compounds, and argentimetric titration of the distillate in nitric acid medium. A figure shows a recommended distillation apparatus.
Status: PublishedPublication date: 1982-10
Edition: 1Number of pages: 3
Technical Committee: ISO/TC 34/SC 7 Spices, culinary herbs and condiments
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