BS EN ISO 3493-2014 Vanilla Vocabulary《香子兰 词汇》.pdf

1、BSI Standards PublicationBS EN ISO 3493:2014 Incorporating corrigendum September 2014BS EN ISO 3493:2014Vanilla Vocabulary (ISO3493:2014)ISBN 978 0 580 87578 6Amendments/corrigenda issued since publicationDate Text affected30 September 2014 Implementation of CEN Correction Notice 16 July 2014: ISO r

2、eference included in the CEN titleBS EN ISO 3493:2014 BRITISH STANDARDNational forewordThis British Standard is the UK implementation of EN ISO 3493:2014.It supersedes BS EN ISO 3493:2007 which is withdrawn.The UK participation in its preparation was entrusted to TechnicalCommittee AW/-/2, Food Tech

3、nical Committee Chairmen.A list of organizations represented on this committee can beobtained on request to its secretary.This publication does not purport to include all the necessaryprovisions of a contract. Users are responsible for its correctapplication. The British Standards Institution 2014.

4、Published by BSI StandardsLimited 2014ISBN 978 0 580 84125 5ICS 01.040.67; 67.220.10Compliance with a British Standard cannot confer immunity fromlegal obligations.This British Standard was published under the authority of theStandards Policy and Strategy Committee on 31 July 2014.Amendments issued

5、since publicationDate Text affectedEUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN ISO 3493 July 2014 ICS 01.040.67; 67.220.10 Supersedes EN ISO 3493:2007English Version Vanilla - Vocabulary (ISO 3493:2014) Vanille - Vocabulaire (ISO 3493:2014) Vanille - Begriffe (ISO 3493:2014) This European S

6、tandard was approved by CEN on 10 May 2014. CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning

7、such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN member. This European Standard exists in three official versions (English, French, German). A version in any other language made by translation under the responsibility of a CEN member into its

8、own language and notified to the CEN-CENELEC Management Centre has the same status as the official versions. CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany

9、, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NO

10、RMUNG CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels 2014 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN ISO 3493:2014 EBS EN ISO 3493:2014EN ISO 3493:2014 (E) 3 Foreword This document (EN ISO 3493:2014) has been

11、 prepared by Technical Committee ISO/TC 34 “Food products”. This European Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by January 2015, and conflicting national standards shall be withdrawn at the latest by Jan

12、uary 2015. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. CEN and/or CENELEC shall not be held responsible for identifying any or all such patent rights. This document supersedes EN ISO 3493:2007. According to the CEN-CENELEC Int

13、ernal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland,

14、Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom. Endorsement notice The text of ISO 3493:2014 has been approved by CEN as EN ISO 3493:2014 without any modification. BS

15、EN ISO 3493:2014EN ISO 3493:2014 (E) 3 Foreword This document (EN ISO 3493:2014) has been prepared by Technical Committee ISO/ C 34 “Food products”. This European Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by

16、 January 2015, and conflicting national standards shall be withdrawn at the latest by January 2015. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. CEN and/or CENELEC shall not be held responsible for identifying any or all such p

17、atent rights. This document supersedes EN ISO 3493:2007. According to the CEN-CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Fi

18、nland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom. Endorsement notice The text of

19、 ISO 3493:2014 has been approved by CEN as EN ISO 3493:2014 without any modification. BS EN ISO 3493:2014EN ISO 3493:2014 (E) 3 Foreword This document (EN ISO 3493:2014) has been prepared by Technical Committee ISO/TC 34 “Food products”. This European Standard shall be given the status of a national

20、 standard, either by publication of an identical text or by endorsement, at the latest by January 2015, and conflicting national standards shall be ithdrawn at the latest by January 2015. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent ri

21、ghts. CEN and/or CENELEC shall not be held responsible for identifying any or all such patent rights. This document supersedes EN ISO 3493:2007. According to the CEN-CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Sta

22、ndard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, S

23、pain, Sweden, Switzerland, Turkey and the United Kingdom. Endorsement notice The text of ISO 3493:2014 has been approved by CEN as EN ISO 3493:2014 without any modification. BS EN ISO 3493:2014ISO 3493:2014(E) ISO 2014 All rights reserved iiiContents PageForeword iv1 Scope . 12 Terms and definitions

24、 . 12.1 Terms relating to production 12.2 Terms relating to presentation and commercial forms of prepared vanilla 12.3 Terms relating to morphological characteristics . 22.4 Terms relating to qualitative classification. 2Annex A (informative) Equivalent French terms 4Bibliography 5BS EN ISO 3493:201

25、4ISO 3493:2014(E)ForewordISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subje

26、ct for which a technical committee has been established 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. ISO collaborates closely with the International Electrotechnical Commission (IEC

27、) on all matters of electrotechnical standardization.The procedures used to develop this document and those intended for its further maintenance are described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the different types of ISO documents should be no

28、ted. This document was drafted in accordance with the editorial rules of the ISO/IEC Directives, Part 2. www.iso.org/directivesAttention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for identifying any o

29、r all such patent rights. Details of any patent rights identified during the development of the document will be in the Introduction and/or on the ISO list of patent declarations received. www.iso.org/patentsAny trade name used in this document is information given for the convenience of users and d

30、oes not constitute an endorsement.For an explanation on the meaning of ISO specific terms and expressions related to conformity assessment, as well as information about ISOs adherence to the WTO principles in the Technical Barriers to Trade (TBT) see the following URL: Foreword - Supplementary infor

31、mationThe committee responsible for this document is ISO/TC 34, Food products, Subcommittee SC 7, Spices, culinary herbs and condiments.This third edition cancels and replaces the second edition (ISO 3493:1999), of which it constitutes a minor revision.iv ISO 2014 All rights reservedBS EN ISO 3493:2

32、014INTERNATIONAL STANDARD ISO 3493:2014(E)Vanilla Vocabulary1 ScopeThis International Standard defines the most commonly used terms relating to vanilla.It is applicable to the following species of vanilla plants:a) Vanilla fragrans (Salisbury) Ames, syn. Vanilla planifolia Andrews, commercially know

33、n under various names associated with the geographical origin, such as Bourbon, Indonesia and Mexico;b) Vanilla tahitensis J.W. Moore;c) certain forms obtained from seeds, possibly hybrids, of Vanilla fragrans (Salisbury) Ames.It is not applicable to Vanilla pompona Schiede (Antilles vanilla).NOTE 1

34、 The name “Bourbon” covers the production of Vanilla fragrans (Salisbury) Ames of Comoros, Runion, Madagascar and Mauritius. NOTE 2 The main other producing countries are (in alphabetical order) China, India, Indonesia, Mexico, Papua New Guinea, Tonga and Uganda.2 Terms and definitions2.1 Terms rela

35、ting to production2.1.1green vanillafruit from the vanilla plant that has reached the correct stage of ripeness2.1.2cured vanillaprepared vanillagreen vanilla (2.1.1) that has undergone a suitable treatment with a view to developing its flavourNote 1 to entry: The cured vanilla is dark brown in colo

36、ur.2.2 Terms relating to presentation and commercial forms of prepared vanilla2.2.1podwhole fruit (which is botanically a capsule) of the vanilla plant2.2.2vanilla podcommercial name designating whole pods (2.2.1) which may be split2.2.3split vanillavanilla that is partially opened longitudinally fr

37、om the stud (2.3.2) due to dehiscence2.2.4cut vanillapart of pods (2.2.1), split or not, and deliberately cut or broken ISO 2014 All rights reserved 1BS EN ISO 3493:2014ISO 3493:2014(E)2.2.5bulk vanillavanilla consisting of vanilla in pods (2.2.1) and cut vanilla (2.2.4)2.2.6powdered vanillavanilla

38、obtained by grinding vanilla pods (2.2.1), without any addition, after drying2.3 Terms relating to morphological characteristics2.3.1hookpeduncular end of the vanilla pod (2.2.1)2.3.2studend of the vanilla pods (2.2.1) opposite from the hook (2.3.1)2.4 Terms relating to qualitative classification2.4

39、.1supple vanillafleshy and flexible vanilla2.4.2dry vanillavanilla which is more or less dehydrated and has partially lost its suppleness2.4.3frosted vanillavanilla-bearing crystals of naturally exuded vanillin2.4.4markscar fold of brownish colour due to the application on the pod (2.2.1) of a speci

40、al punch2.4.5stainlocalized blemish causing a colour or lustre different from the normal appearance2.4.6red filamentsfine longitudinal lines of reddish-brown colour2.4.7woody vanillahighly desiccated rigid and brittle vanilla, showing reddish filaments which are often not uniform2.4.8wartprominent s

41、car of colour different from that of the pod (2.2.1) itself, except for the mark (2.4.4)2.4.9“snailed” vanillavanilla with flattened scars, from various causes, classified commercially as warts (2.4.8)2.4.10poiqunulle vanillavanilla with blisters2 ISO 2014 All rights reservedBS EN ISO 3493:2014ISO 3

42、493:2014(E)2.4.11infested vanillavanilla that has been attacked mainly by mites2.4.12mouldy vanillavanilla carrying or having carried cryptogams and giving out a characteristic musty odourNote 1 to entry: “Cryptogams” refers to ferns or other pteridophytes, mosses, or other bryophytes, algae, fungi

43、or similar organisms.2.4.13creosoted vanillavanilla giving out a characteristic odour of creosote2.4.14oxidized vanillavanilla showing black dots or patches and giving out a characteristic “iron” odour ISO 2014 All rights reserved 3BS EN ISO 3493:2014ISO 3493:2014(E)Annex A (informative) Equivalent

44、French termsEnglish termsTermes anglaisReference No.N de rfrenceEquivalent French termsTermes franais quivalentsbulk vanilla 2.2.5 vanille en vraccreosoted vanilla 2.4.13 vanille crosotecured vanilla 2.1.2 vanille prparecut vanilla 2.2.4 vanille coupedry vanilla 2.4.2 vanille schefrosted vanilla 2.4

45、.3 vanille givregreen vanilla 2.1.1 vanille vertehook 2.3.1 crosse, crochetinfested vanilla 2.4.11 vanille dite mitemark 2.4.4 marquemouldy vanilla 2.4.12 vanille moisieoxidized vanilla 2.4.14 vanille oxydepod 2.2.1 goussepoique vanilla 2.4.10 vanille dite poiquepowdered vanilla 2.2.6 vanille en pou

46、dreprepared vanilla 2.1.2 vanille prparered filaments 2.4.6 filets rouges“snailed” vanilla 2.4.9 vanille dite escargotesplit vanilla 2.2.3 vanille fenduestain 2.4.5 tachestud 2.3.2 talonsupple vanilla 2.4.1 vanille souplevanilla pod 2.2.2 vanille en gousseswart 2.4.8 rague, gallewoody vanilla 2.4.7

47、vanille boise4 ISO 2014 All rights reservedBS EN ISO 3493:2014ISO 3493:2014(E)Bibliography1 ISO 5565-1, Vanilla Vanilla fragrans (Salisbury) Ames Part 1: Specification2 ISO 5565-2, Vanilla Vanilla fragrans (Salisbury) Ames Part 2: Test methods ISO 2014 All rights reserved 5This page deliberately lef

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