1、BSI Standards PublicationBS ISO 6539:2014Cinnamon (Cinnamomumzeylanicum Blume) SpecificationBS ISO 6539:2014 BRITISH STANDARDNational forewordThis British Standard is the UK implementation of ISO 6539:2014.The UK participation in its preparation was entrusted to TechnicalCommittee AW/-/2, Food Techn
2、ical 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. P
3、ublished by BSI StandardsLimited 2014ISBN 978 0 580 84124 8ICS 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 28 February 2014.Amendments issued since pu
4、blicationDate Text affectedBS ISO 6539:2014 ISO 2014Cinnamon (Cinnamomum zeylanicum Blume) SpecificationCannelle (Cinnamomum zeylanicum Blume) SpcificationsINTERNATIONAL STANDARDISO6539Third edition2014-02-15Reference numberISO 6539:2014(E)BS ISO 6539:2014ISO 6539:2014(E)ii ISO 2014 All rights reser
5、vedCOPYRIGHT PROTECTED DOCUMENT ISO 2014All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on the internet or an intranet, without prior written
6、 permission. Permission can be requested from either ISO at the address below or ISOs member body in the country of the requester.ISO copyright officeCase postale 56 CH-1211 Geneva 20Tel. + 41 22 749 01 11Fax + 41 22 749 09 47E-mail copyrightiso.orgWeb www.iso.orgPublished in SwitzerlandBS ISO 6539:
7、2014ISO 6539:2014(E) ISO 2014 All rights reserved iiiContents PageForeword iv1 Scope . 12 Normative references 13 Terms and definitions . 14 Types and classification 24.1 Types 24.2 Commercial grades 35 Ground cinnamon 36 Requirements 56.1 Odour and flavour 56.2 Colour 56.3 Freedom from moulds, inse
8、cts, etc. . 56.4 Extraneous matter . 56.5 Chemical requirements 57 Sampling 58 Test methods . 59 Packaging and marking . 69.1 Packaging . 69.2 Marking . 6Annex A (informative) Recommendations relating to storage and transport conditions . 7Bibliography 8BS ISO 6539:2014ISO 6539:2014(E)ForewordISO (t
9、he 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 subject for which a technical commit
10、tee 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) on all matters of electrotech
11、nical 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 noted. This document was drafted
12、in accordance with the editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).Attention 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 or all such patent rights.
13、 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 (see www.iso.org/patents).Any trade name used in this document is information given for the convenience of users and does not constitute
14、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 informationThe committee
15、 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 6539:1997), of which it constitutes a minor revision.iv ISO 2014 All rights reservedBS ISO 6539:2014INTERNATIONAL STAND
16、ARD ISO 6539:2014(E)Cinnamon (Cinnamomum zeylanicum Blume) Specification1 ScopeThis International Standard 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.1)
17、Recommendations relating to storage and transport conditions are given in Annex A.NOTE Requirements for cassia (Chinese type, Indonesian type and Vietnamese type) are given in ISO 6538.12 Normative referencesThe following documents, in whole or in part, are normatively referenced in this document an
18、d are indispensable for its application. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.ISO 927, Spices and condiments Determination of extraneous matter and foreign matter contentISO 928,
19、 Spices and condiments Determination of total ashISO 930, Spices and condiments Determination of acid-insoluble ashISO 939, Spices and condiments Determination of moisture content Entrainment methodISO 948, Spices and condiments SamplingISO 1208, Spices and condiments Determination of filthISO 2825,
20、 Spices and condiments Preparation of a ground sample for analysisISO 6571, Spices, condiments and herbs Determination of volatile oil content (hydrodistillation method)3 Terms and definitionsFor the purposes of this document, the following terms and definitions apply.3.1cinnamon quillfull tubescrap
21、ed peel of the inner bark of mature plantation cinnamon shoots joined together by overlaps, the hollow of which has been filled with small pieces of the same peel and thereafter dried in the sun after air curing3.2cinnamon quillingbroken tubebroken piece and split of varying sizes of all grades of c
22、innamon quills1) Other Latin names are Cinnamomum verum J. Presl; Cinnamomum zeylnacum Nees and Laurus cinnamomum L. ISO 2014 All rights reserved 1BS ISO 6539:2014ISO 6539:2014(E)3.3cinnamon featheringpiece of inner bark, obtained by peeling and/or scraping the bark of small twigs and stalks of plan
23、tation cinnamon shoots, which may include a quantity of chips as specified3.4cinnamon chipdried unpeelable bark of plantation cinnamon, inclusive of the outer bark, which has been obtained by beating or scraping the shoots3.5ground cinnamonpowder obtained by grinding cinnamon of the types considered
24、 in this International Standard, excluding all additives3.6whole cinnamonall commercial forms of cinnamon except cinnamon powder3.7foxingoccurrence of reddish-brown patches on the surface of the quills, which may become dark brown with time3.8balepackage of any one particular grade of quills wrapped
25、 in a suitable material for export purposes4 Types and classification4.1 Types4.1.1 Sri Lankan type cinnamonThis is the dried bark of cultivated varieties of the species Cinnamomum zeylanicum Blume of the Lauraceae family.Sri Lankan type cinnamon is produced in four forms:a) quills (see 3.1);b) quil
26、lings (see 3.2);c) featherings (see 3.3);d) chips (see 3.4).4.1.2 Seychelles type cinnamonThis is the bark of trunks or branches of Cinnamomum zeylanicum Blume, cultivated on the Seychelles.Seychelles type cinnamon is produced in three forms:a) rough cinnamon bark, which consists of slightly curved,
27、 elongated, irregular, medium or small pieces of the whole unscraped bark;b) scraped cinnamon bark, which is obtained from younger shoots from bushes of the same species; the shoots are scraped with a curved knife before the bark is detached from the wood;2 ISO 2014 All rights reservedBS ISO 6539:20
28、14ISO 6539:2014(E)c) quills and quillings, which are prepared from the young shoots, of bushes in a way similar to that used for Sri Lankan type cinnamon.4.1.3 Madagascan type cinnamonThis is the bark of trunks or branches of Cinnamomum zeylanicum Blume, which grows wild on Madagascar. It is produce
29、d eithera) in the form of simple, hollow tubes of unscraped or scraped bark, of rather coarse appearance, about 30 cm long, cut from smaller branches with a knife, or more usuallyb) in the form of unscraped or scraped pieces of bark from the larger branches and trunks, broken off with the flat side
30、of a hatchet.4.2 Commercial grades4.2.1 Sri Lankan type cinnamon4.2.1.1 QuillsFor classification, see Table 1.4.2.1.2 QuillingsQuillings may contain up to 3 % (mass fraction) of featherings and chips.4.2.1.3 FeatheringsFeatherings may contain up to 5 % (mass fraction) of chips.4.2.1.4 ChipsChips sha
31、ll consist of well dried and unpeelable cinnamon bark.4.2.2 Seychelles type and Madagascan type cinnamonFor classification, see Table 2.5 Ground cinnamonGround cinnamon shall consist solely of the types of cinnamon listed in Clause 4.If there is a designation of origin, the ground cinnamon should be
32、 prepared exclusively from the barks concerned. ISO 2014 All rights reserved 3BS ISO 6539:2014ISO 6539:2014(E)Table 1 Classification for quills for Sri Lankan type cinnamonCommercial designation of grades and qualitiesDiameter of quillsNumber of whole quills (1 050 mm) per kgExtent of foxingaMinimum
33、 length of quills in a balePieces of tube and broken pieces of the same quality per balemax. min. max.bmax.mm % mm % (mass frac-tion)Alba 6 45 Nil 200 1ContinentalC 00000 special 6 35 10200 1C 00000 10 31 10C 0000 13 24 10C 000 16 22 15C 00 17 20 20C 0 19 18 25MexicanM 00000 special 16 22 50200 2 M
34、00000 16 22 60M 0000 19 18 60HamburgH 1 23 11 25150 3 H 2 25 9 40H 3 38 7 65aFoxing can be:a) superficial (“malkorahedi”), orb) heavy (“korahedi”). This subdivision is based on the depth of the patches.b The extent is determined by visual examination.Table 2 Classification of Seychelles type and Mad
35、agascan type cinnamonCommercial designation of the grade Physical characteristics of the bark1 Whole tubes (full tubes) Tubes of length about 15 cm and bark thickness up to 1 mm2 Pieces of scraped bark Broken pieces, rough and grooved scraped bark of thick-ness up to 2 mm3 Pieces of unscraped bark B
36、roken pieces, rough and grooved, of width up to about 3 cm and length up to 20 cm. The bark can be up to 5 mm thick4 Chips, flakes of unscraped bark Small pieces of unscraped bark of cinnamon stems4 ISO 2014 All rights reservedBS ISO 6539:2014ISO 6539:2014(E)6 Requirements6.1 Odour and flavourThe od
37、our and flavour shall be fresh and characteristic of cinnamon of the origin concerned. It shall be free from foreign flavours, including mustiness.6.2 ColourGround cinnamon shall be yellowish to reddish-brown in colour.6.3 Freedom from moulds, insects, etc.Whole cinnamon shall be free from live inse
38、cts, mould growth, mites and insect remains, for example cocoons, and shall be practically free from dead insects, insect fragments and rodent contamination visible to the naked eye (corrected, if necessary, for abnormal vision), with such magnification as may be necessary in any particular case. If
39、 the magnification exceeds 10, this fact shall be stated in the test report.In case of dispute, contamination in ground cinnamon shall be determined by the method described in ISO 1208.6.4 Extraneous matterExtraneous matter includes leaves, stems, chaff and other vegetable matter together with sand,
40、 earth and dust.The proportion of extraneous matter in whole cinnamon shall not exceed 1 % (mass fraction) when determined by the method described in ISO 927.In the case of cinnamon quills, Sri Lankan type, take about 110 g of quills per bale of Continental grade and 230 g of quills per bale of Mexi
41、can or Hamburg grades, break them up and inspect the filling. Unscraped inner bark, scrapings, foreign matter, bark of wild cinnamon and other genera shall not be present.6.5 Chemical requirementsWhole cinnamon and ground cinnamon shall comply with the requirements given in Table 3.7 SamplingSamplin
42、g shall be carried out as specified in ISO 948.8 Test methods8.1 The samples shall be analysed to ensure conformity with the requirements of this International Standard by the methods of physical and chemical analysis as specified in 6.3, 6.4 and in Table 3. ISO 2014 All rights reserved 5BS ISO 6539
43、:2014ISO 6539:2014(E)Table 3 Chemical requirementsCharacteristicRequirements by cinnamon typeTest methodSri Lankan typeSeychelles and Madagas-can typeMoisture content, % (mass fraction), max.ISO 939 whole cinnamon 14 15 ground cinnamon 12 14Total ash, % (mass frac-tion), on dry basis, max.5 7ISO 928
44、Acid-insoluble ash, % (mass fraction), on dry basis, max.1 2ISO 930Volatile oils, ml/100 g, on dry basis, min.ISO 6571 whole cinnamon 1,0 0,7 ground cinnamon 0,7 0,38.2 For the preparation of a ground sample for analysis, coarsely crush the product until particles of 5 mm or less are obtained, befor
45、e applying the general method described in ISO 2825.9 Packaging and marking9.1 PackagingWhole cinnamon shall be packed in clean, sound and dry containers made of a material which does not affect the product but which protects it from the ingress of moisture and loss of volatile matter.The packaging
46、shall also comply with any national legislation relating to environmental protection.9.2 MarkingThe following particulars shall be marked directly on each container package or shall be marked on a label attached to the container/package:a) reference to this International Standard;b) name of the prod
47、uct;c) trade name or brand name, if any;d) name and address of the manufacturer or packer;e) batch or code number;f) net mass;g) grade of the material;h) producing country;i) any other marking required by the purchaser, such as year of harvest and date of packing (if known).6 ISO 2014 All rights res
48、ervedBS ISO 6539:2014ISO 6539:2014(E)Annex A (informative) Recommendations relating to storage and transport conditionsA.1 The containers of cinnamon 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 o
49、dours and proofed against 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.A.3 The containers should be so handled and transported that they are protected from the rain, from the sun or other source of excessive heat, from objectionable odours and from cross-infestation, especially in the holds of ships. ISO 2014
