ISO 6539:2014
Current
The latest, up-to-date edition.
Cinnamon (Cinnamomum zeylanicum Blume) — Specification
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10-02-2014
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ISO 6539:2014 specifies requirements for whole or ground (powdered) cinnamon, of the Sri Lankan, Madagascan and Seychelles types; this cinnamon is the bark of the tree or shrub Cinnamomum zeylanicum Blume.
Recommendations relating to storage and transport conditions are given. [Note that requirements for cassia (Chinese type, Indonesian type and Vietnamese type) are given in ISO 6538.]
| Committee |
ISO/TC 34/SC 7
|
| DevelopmentNote |
Supersedes ISO/FDIS 6539. (02/2014)
|
| DocumentType |
Standard
|
| Pages |
8
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| BS ISO 6539:2014 | Identical |
| NEN ISO 6539 : 2014 | Identical |
| NF ISO 6539 : 1998 | Identical |
| BS 6409:1983 | Identical |
| GOST ISO 6539 : 2016 | Identical |
| UNE-ISO 6539:2011 | Identical |
| NFV 32 115 : 1982 | Similar to |
| BS 7087-15:1993 | Herbs and spices ready for food use Specification for cinnamon (whole and ground) |
| UNE-EN ISO 676:2009 | Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997) |
| UNI EN ISO 676 : 2009 | SPICES AND CONDIMENTS - BOTANICAL NOMENCLATURE |
| EN ISO 676:2009 | Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997) |
| 18/30369413 DC | BS ISO 21300. Traditional chinese medicine. Guidelines for chinese materia medica specification |
| I.S. EN ISO 676:2009 | SPICES AND CONDIMENTS - BOTANICAL NOMENCLATURE |
| BS EN ISO 676:2009 | Spices and condiments. Botanical nomenclature |
| ISO 927:2009 | Spices and condiments Determination of extraneous matter and foreign matter content |
| ISO 930:1997 | Spices and condiments — Determination of acid-insoluble ash |
| ISO 939:1980 | Spices and condiments Determination of moisture content Entrainment method |
| ISO 2825:1981 | Spices and condiments — Preparation of a ground sample for analysis |
| ISO 6571:2008 | Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method) |
| ISO 1208:1982 | Spices and condiments — Determination of filth |
| ISO 928:1997 | Spices and condiments — Determination of total ash |
| ISO 6538:1997 | Cassia, Chinese type, Indonesian type and Vietnamese type [Cinnamomum aromaticum (Nees) syn. Cinnamomum cassia (Nees) ex Blume, Cinnamomum burmanii (C.G. Nees) Blume and Cinnamomum loureirii Nees] — Specification |
| ISO 948:1980 | Spices and condiments — Sampling |
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