International Standard
INTERNATIONAL ORGANIZATION FOR [Link] OPI-AHM3ALWlR fl0 CTAHflAPTbl3AL([Link] INTERNATIONALE DE NORMALISATION
Citrus fruits and derived products - Determination of
essential oils content (Reference method)
Agrumes et produits dkrivks - Determination de Ia teneur en huiles essentielles (Methode de rkfkrence)
First edition - 1982-12-01
UDC 643.3 : 543.862 : 665.52 Ref. No. ISO 19554982 (E)
Descriptors : agricultural products, fruits, citrus fruits, tests, determination of content, essential oh.
Price based on 3 pages
Fsreword
ISO (the international Organization for Standardization) is a worldwide federation of
national Standards institutes (ISO member bodies). The work of developing Inter-
national Standards is carried out through ISO technical committees. Every member
body interested in a subject for which a technical committee has been set up has the
right to be represented on that committee. International organizations, governmental
and non-governmental, in liaison with ISO, also take part in the work.
Draft International Standards adopted by the technical committees are circulated to
the member bodies for approval before their acceptance as International Standards by
the ISO Council.
International Standard ISO 1955 was developed by Technical Committee ISO/TC 34,
Agriculturalfoodproducts, and was circulated to the member bodies in August 1980.
lt has been approved by the member bodies of the following countries :
Australia India Romania
Brazil Israel South Africa, Rep. of
Canada Kenya Spain
Czechoslovakia Netherlands Thailand
Egypt, Arab Rep. of New Zealand Turkey
France Peru USSR
Germany, F. R. Philippines Y ugoslavia
Hungary Roland
The member body of the following country expressed disapproval of the document on
tech nical gro unds
USA
0 International Organization for Standardization, 1982
Printed in Switzerland
INTERNATIONAL STANDARD ISO 1955-1982 (E)
Citrus fruits and derived products - Determination of
essential oils content (Reference method)
1 Scope and field of application Citrus fruit juices, for example, shall be used after simply stir-
ring; thick, pulpy or syrupy products shall be thoroughly mixed
This International Standard specifies the reference method for with an equal mass of water.
the determination of the total essential oils content of citrus
fruits and their derived products (whole fruits, fruits tut into 4.1.2 Products rich in essential oils2)
small pieces, skins, juices, concentrates, beverage bases,
sweetened products etc.). Suitably dilute the test Sample to obtain an essential oils con-
tent of less than 0,l ml per 100 ml or per 100 g of product.
2 Principle 4.1.3 Products very rich in essential oils (used as bases for
carbonated drink#
Boiling of a test Portion, diluted or undiluted, and steam en-
trainment of the essential oils which are collected in a Mix thoroughly by diluting with water in the Proportion in-
graduated tube; after cooling, direct reading from this tube of dicated in 4.12, operating in a high-speed mechanical mill in
the volume of essential oils separated from the distillate. Order to avoid Separation.
4.1.4 Whole fruits, fruits tut into small pieces, and skins
3 Apparatus
Grind the Sample finely and proceed as specified in 4.1.3.
3.1 Apparatusl), for entrainment and recovery of essential
oils, comprising a condenser and a trap terminating in a tube, 4.2 Preparation of apparatus (3.1)
of diameter 8 to 10 mm, graduated in 0,05 ml divisions, having
a capacity of 4 ml. Start the circulation of water through the condenser and, if
possible, moisten the inside of the condenser with a wetting
3.2 Flask, of capacity 3 litres, suitable for connection to the agent, for example sodium secondary alkylsulphate.
apparatus (3.1).
Fill the trap with distilled water. If possible, immerse the trap
itself in a large beaker of cold water during the test.
3.3 Graduated measuring cylinders, of capacity 2 Iitres.
4.3 Test Portion21
3.4 Boiling aid.
Transfer 2 litres of the test Sample (4.11, measured by means of
the graduated measuring cylinder (3.3) and corresponding to a
4 Procedure volume V0 or a mass m of the product before dilution, to the
flask (3.2). If necessary, add the boiling aid (3.4).
4.1 Preparation sf the test Sample
4.4 Determination
NOTE - Sufficient test Sample is required to provide test portions of
2 litres.
Connect the flask to the apparatus (3.1) and Start heating.
When the liquid begins to boil, reduce the rate of heating so
4.1.1 Products having low essential oils content (less that only about one drop of distillate falls from the condenser
than 0,l ml per 100 ml or per 100 g of product) per second.
1) An apparatus of the modified Clevenger type is illustrated, for information only, in the annex.
2) For products which are rich, or very rich, in essential oils (4.1.2 and 4.13, it is possible to reduce the volume of the test Portion to 1 litre, modify-
ing the capacity of the apparatus and the degree of dilution accordingly.
1
ISO 1955-1982 (El
Allow to boil for 1 to 3 h; the essential oils accumulate in the 5.1.2 Samples taken by mass
trap. When the volume of essential oils has not increased for 15
to 30 min, stop heating and allow the trap to cool. The essential oils content, expressed in millilitres per 100 g of
prod uct, is given by the formula
lf possible, rinse the condenser with water from a wash-bottle,
then bring the lower boundary of the essential oils Phase to the VI
“0” mark of the graduated tube, by running out water through -x 100
n-l
the tap. Allow the trap to drain for at least 5 min, then read the
volume, to the nearest half-division, indicated by the upper where
menrscus.
m is the mass, in grams, of product present in the test por-
tion (4.3);
4.5 Number of determinations
has the same meaning as in 5.1.1.
Carry out two determinations on the same test Sample.
5.1.3 Result
5 Expression of results Take as the result the arithmetic mean of the values obtained in
the two determinations (4.51, provided that the requirement for
repeatability (see 5.2) is fulfifled.
5.1 Method of calculation and formula
5.2 Repeatability
5.1.1 Samples taken by volume
The differente between the values obtained in the two deter-
The essential oils content, expressed as percentage by minations (4.5), carried out simultaneously or in rapid succes-
volume of product, is given by the formula sion by the same analyst, shall not exceed 5 % (relative) of the
mean.
6 Test report
The test report shall show the method used and the result ob-
tained. It shall also mention any operating conditions not
specified in this International Standard, or regarded as op-
V. is the volume, in millilitres, of product present in the tional, as weil as any circumstances that may have influenced
test po rtion (4.3); the result.
V, is the volume, in millilitres, of essential oils, measured The test report shall include all the information necessary for
in 4.4. the complete identification of the sa mple.
ISO 19554982 0
Annex
Example of suitable apparatus (modified Clevenger type)
Dimensions in millimetres
Graduated tube -
4 ml
3 ml
8-
2 ml
1 ml
Bulb