Overview
ISO 3632-2:2010 - Spices - Saffron (Crocus sativus L.) - Part 2: Test methods specifies standardized laboratory methods for testing dried saffron (filaments, cut filaments and powder). It defines how to identify saffron, assess purity and quality attributes, detect adulteration (including synthetic water‑soluble acidic colorants), and measure key physicochemical parameters used in grading and regulatory control.
The standard is the test‑methods companion to ISO 3632‑1 (Specification) and is intended for food testing laboratories, quality control in the spice trade, regulatory authorities and producers.
Key technical topics and requirements
- Scope and sample types: Applies to saffron filaments, cut filaments and powder.
- Minimum laboratory sample sizes:
- Filaments/cut filaments: 23 g (11.5 g × 2)
- Powder: 13.5 g (6.75 g × 2)
- Primary tests specified (non‑exhaustive):
- Identification test (visual/magnifying glass for filaments; colorimetric diphenylamine test for powder).
- Microscopic examination to confirm Crocus sativus L. stigmas and quantify floral waste/foreign matter (water, alkaline illuminating solution, iodine staining; 100× and 400× observation).
- Moisture and volatile matter determination.
- Floral waste and foreign matter content (filaments/cut filaments).
- Crushing and sieving to obtain a defined powder fraction (95%