Overview
ISO 7928-2:2026 is the international standard specifying the quality requirements for summer savory (Satureja hortensis Linnaeus) in the form of sprigs, whole leaves, or broken leaves. This document, developed by the International Organization for Standardization (ISO), serves as a reference for producers, suppliers, traders, and quality control laboratories involved in the supply chain of summer savory. The standard covers terminology, physical and chemical requirements, sampling, test methods, packaging, marking, and storage recommendations. It does not apply to winter savory (Satureja montana Linnaeus); winter savory is addressed in ISO 7928-1.
Key Topics
Product Requirements
- Forms Covered: Sprigs, whole leaves, or broken leaves of summer savory.
- General Characteristics: Specifies physical properties such as stem and leaf description, odour, flavour, and colour.
- Odour and Flavour: Must be strong, aromatic, characteristic, and free from any off-odours.
- Foreign and Extraneous Matter:
- No animal-origin contaminants (e.g., insects, mould).
- Strict limits on non-animal foreign matter and plant waste, ensuring product purity.
- Chemical Requirements: Criteria for moisture content, total ash, acid-insoluble ash, and volatile oil composition.
Quality Control and Testing
- Sampling and Preparation: Follows ISO methods to ensure representative sampling and preparation of material for analysis.
- Test Methods: Specifies ISO standards for determination of physical and chemical parameters-such as moisture (ISO 939), volatile oil (ISO 6571), extraneous matter (ISO 927), and ash content (ISO 928, ISO 930).
- Chromatographic Profile: Outlines expected main constituents in volatile oil through gas chromatography, including γ-terpinene, p-cymene, linalool, 1-terpinen-4-ol, and carvacrol.
Packaging and Marking
- Packaging: Requires air-impermeable, clean, and dry containers that protect from light, moisture, and loss of volatile compounds, ensuring product integrity during storage and distribution.
- Marking: Mandatory labeling includes product name, producer, origin, batch, net mass, shelf life, and compliance reference to the ISO standard.
Applications
ISO 7928-2:2026 is essential for:
- Producers and Exporters: Ensuring consistent and internationally accepted quality of summer savory for global markets.
- Importers and Traders: Verifying product compliance during procurement and supply chain management.
- Food Processors and Spice Manufacturers: Assuring ingredient quality, safety, and traceability in processed foods and spice blends.
- Testing Laboratories: Standardizing analysis methods for quality assessment and regulatory compliance.
- Regulatory Authorities: Establishing clear benchmarks for inspection and quality assurance of spice imports and exports.
This standard supports food safety, consumer protection, and international trade by establishing harmonized criteria for summer savory.
Related Standards
- ISO 7928-1: Savory - Specification - Part 1: Winter savory (Satureja montana Linnaeus)
- ISO 565: Test sieves - Nominal sizes of openings
- ISO 927: Determination of extraneous matter and foreign matter in spices and condiments
- ISO 928: Determination of total ash content in spices and condiments
- ISO 930: Determination of acid-insoluble ash in spices and condiments
- ISO 939: Determination of moisture content in spices and condiments
- ISO 948: Sampling of spices and condiments
- ISO 6571: Determination of volatile oil content in spices, condiments and herbs
For anyone involved with summer savory, ISO 7928-2:2026 provides a robust framework for quality assurance, supporting both compliance and market competitiveness in the spice industry.