Overview
ISO 7928-2:1991 is the International Standard that specifies quality and presentation requirements for summer savory (Satureja hortensis) sold as sprigs or as whole/broken leaves. It defines sensory, physical and chemical criteria, packaging and marking guidance, plus informative annexes on storage/transport and chromatograms. This part applies to summer savory only (not winter savory Satureja montana).
Key Topics and Requirements
- Forms covered: sprigs (15–30 cm) and whole or broken leaves (leaves described as opposite, oblong/elliptic, dark green; length ~30–35 mm, width 3–6 mm).
- Freedom from contamination: free from living insects and moulds; practically free from dead insects, insect fragments and rodent contamination visible to the naked eye.
- Extraneous matter: maximum 1% (m/m) total extraneous matter (ISO 927).
- Broken stems: maximum 2% (n/%).
- Chemical limits (on dry basis unless stated):
- Moisture content: max 13% (ISO 939).
- Total ash: max 12% for sprigs, 11% for leaves (ISO 928).
- Acid‑insoluble ash: max 1% (ISO 930).
- Volatile oil (min): 0.3% (ml/100 g) (ISO 6571).
- Chromatographic profile: major volatile-oil constituents should include γ‑terpinene, p‑cymene, linalool, 1‑terpinen‑4‑ol and carvacrol (gas chromatography; Annex B shows typical chromatograms). Note: GC should be performed on dry‑distilled oil, not on the entrainment method extract.
- Sampling and test methods: references to ISO 2825 (sample prep), ISO 948 (sampling) and the specific test methods cited above.
- Packaging & marking: packed to protect against moisture and volatile loss (e.g., tinplate, lined wooden cases, lined jute bags); label must include product name, producer/packer, batch number, net mass, producing country, destination, harvest/packing dates (if required) and ISO 7928 reference.
Applications and Users
This standard is practical for:
- Spice growers and processors ensuring consistent quality of summer savory.
- Packers, exporters and importers for specification compliance and labeling.
- Quality control and analytical laboratories performing moisture, ash, volatile oil and chromatographic tests.
- Buyers, retailers and food safety/regulatory authorities to verify sensory, contamination and chemical criteria.
- Standards and procurement teams drafting purchase specifications for culinary herbs.
Related Standards
Keywords: ISO 7928-2, summer savory specification, Satureja hortensis, spice standard, volatile oil, herb packaging, savory quality requirements, chromatographic profile.