Overview
ISO 6754:1996, Dried Thyme (Thymus vulgaris L.) - Specification is an international standard developed by ISO that establishes detailed requirements for the quality, packaging, storage, and transport of dried, rubbed thyme leaves. This standard applies specifically to the leaves and flowers of Thymus vulgaris L. in the rubbed form, providing essential parameters to ensure product consistency and safety for international trade and food production.
Organizations across the agricultural, food processing, and spice trading industries reference ISO 6754:1996 to guarantee the dried thyme they handle meets recognized quality benchmarks, ensuring consumer safety and product reliability throughout the supply chain.
Key Topics
- Product Definition: The standard specifies that dried rubbed thyme consists of clean leaves and flowers of Thymus vulgaris L. in a rubbed form, with defined organoleptic and physical properties.
- Quality Requirements:
- Odour and Flavour: Thyme must have a strong, characteristic, and aromatic odour and flavour, free from foreign odours and mustiness.
- Purity: The product must be free from moulds, live insects, and should have minimal extraneous matter (≤1% by mass, max 5% stalks over specified size).
- Chemical Composition: Key limits are set for moisture content, total ash, acid-insoluble ash, and volatile oil content (as per referenced ISO methods).
- Sampling and Analysis: Sampling must follow ISO 948, with subsequent analysis using internationally recognized test methods for spices and condiments.
- Packaging and Marking: Containers must protect against moisture and volatile loss, and clear labeling is required, including product name, producer information, net mass, producing country, and standard reference.
- Storage & Transport: Recommendations for conditions to maintain thyme quality - cool, dry, protected from sunlight, excessive heat, and contamination.
Applications
ISO 6754:1996 is widely used across multiple sectors:
- Spice Producers and Exporters: To standardize product quality for domestic and international markets, meeting customer and regulatory requirements.
- Food Industry: For quality assurance in the procurement of raw materials used in processed foods, seasonings, and prepared meals.
- Quality Control Laboratories: As a reference for consistent methods when testing thyme for compliance with safety and purity standards.
- Retail and Food Service: To ensure reliable sourcing and labeling in consumer and commercial supply chains.
- Logistics and Storage Services: Guidelines support optimal storage and transport conditions, preventing product spoilage and contamination.
By adopting ISO 6754:1996, organizations benefit from enhanced product trust, smoother trade, and increased market access for dried thyme.
Related Standards
Several other ISO standards complement ISO 6754:1996, further supporting the spice and condiment industry:
- ISO 927: Determination of extraneous matter content in spices and condiments.
- ISO 928: Determination of total ash in spices and condiments.
- ISO 930: Determination of acid-insoluble ash in spices and condiments.
- ISO 939: Determination of moisture content (entrainment method).
- ISO 948: Sampling methods for spices and condiments.
- ISO 6571: Determination of volatile oil content in spices, condiments, and herbs.
- ISO 1108: Determination of non-volatile ether extract.
- ISO 1208: Preparation of a ground sample for analysis.
- ISO 2825: Determination of filth in spices and condiments.
These references together form a comprehensive framework for ensuring the quality, integrity, and safety of dried thyme and similar products in global markets.
Keywords: ISO 6754, dried thyme specification, Thymus vulgaris L., spice standards, quality requirements, food safety, thyme storage, thyme transport, organoleptic properties, spice packaging, international trade