ISO 4729-1984 rus PDF

Full title and description

ISO 4729:1984 — Oil of pimento leaf (Pimenta dioica (Linnaeus) Merrill). International standard specifying the characteristic and quality requirements for pimento (allspice) leaf essential oil (Jamaica and India types); this entry is presented as a product/record entry and may be available in national translations (Russian catalog entries exist).

Abstract

The standard specifies organoleptic and physico‑chemical characteristics for oil of pimento leaf: appearance (mobile liquid); colour (orange‑yellow to dark brown for Jamaica, orange‑yellow to reddish brown for India); characteristic dry woody odour (with Jamaican oil reminiscent of eugenol/clove leaf oil, India type warm and spicy); taste (spicy, warm, slightly burning); relative density at 20/20 °C 1.036–1.053; refractive index at 20 °C 1.5310–1.5360; miscibility with 70 % (V/V) ethanol at 20 °C 1:2; minimum phenols content 65 % (Jamaica) and 70 % (India).

General information

• Status: Published — International Standard (confirmed at periodic review).
• Publication date: October 1984 (catalogues list 01 October 1984 / November 1984 publication month in some sellers).
• Publisher: International Organization for Standardization (ISO).
• ICS / categories: 71.100.60 — Essential oils; ISO/TC 54 responsible committee.
• Edition / version: Edition 1 (1984).
• Number of pages: 2 (official ISO bibliographic record; some catalog listings show minor page-count variations including covers/translations).

Core bibliographic and status details from the ISO bibliographic record and national catalogues.

Scope

Sets the sensory and physico‑chemical criteria used for the identification and quality control of oil of pimento leaf (Pimenta dioica) produced in principal producing areas (notably Jamaica and India). It provides required limits and references to standard test methods for measurements used in trade, laboratory testing and specification.

Key topics and requirements

• Organoleptic description: appearance, colour, odour and taste requirements for Jamaica and India types.
• Relative density at 20/20 °C: 1.036 – 1.053 (reference to ISO density methods).
• Refractive index at 20 °C: 1.5310 – 1.5360 (reference to ISO refractometry methods).
• Miscibility with 70 % (V/V) ethanol at 20 °C: 1 part oil: 2 parts ethanol.
• Minimum phenols content (expressed as %): Jamaica ≥ 65 %, India ≥ 70 %.
• References to ISO test methods and other ISO/TC 54 standards for sampling and measurements (e.g., standards on relative density and refractive index).

Typical use and users

Used by essential‑oil producers, quality control and analytical laboratories, importers/exporters and buyers in the flavour & fragrance and food ingredient sectors, and by national standards bodies for adoption or translation. It supports specification writing, acceptance testing and routine QC for pimento (allspice) leaf oil.

Related standards

Closely related to other ISO/TC 54 essential‑oil standards and reference methods, notably ISO 279 (determination of relative density at 20 °C) and ISO 280 (determination of refractive index) which are commonly referenced for the test procedures cited in oil specifications. National adoptions or translations of ISO 4729 may appear in country catalogues.

Keywords

ISO 4729:1984; pimento leaf oil; Pimenta dioica; allspice leaf; essential oil; phenols; refractive index; relative density; ISO/TC 54; quality control; Jamaica type; India type.

FAQ

Q: What is this standard?

A: ISO 4729:1984 is an international standard that defines the characteristic and quality requirements for oil of pimento leaf (Pimenta dioica) used for identification and quality control in trade and laboratory testing.

Q: What does it cover?

A: It covers organoleptic descriptors and physico‑chemical limits (colour, odour, taste, relative density, refractive index, miscibility with 70 % ethanol and minimum phenols content), and refers to standardized test methods for those measurements.

Q: Who typically uses it?

A: Producers and processors of essential oils, QC/analytical laboratories, buyers and sellers in flavour & fragrance and food ingredient sectors, and national standards bodies or testing organisations.

Q: Is it current or superseded?

A: The ISO bibliographic record shows ISO 4729:1984 as published and subsequently confirmed in periodic reviews; as of the latest ISO record it remains the published (confirmed) edition rather than having been superseded by a newer ISO replacement. Users should check their national standards body for any local amendments or national adoptions.

Q: Is it part of a series?

A: It forms part of the body of ISO/TC 54 standards on essential oils; related reference‑method standards (for density, refractive index, sampling, chromatography, etc.) are typically used alongside it (examples: ISO 279, ISO 280, ISO 212).

Q: What are the key keywords?

A: Pimenta dioica; pimento leaf; essential oil; phenols; refractive index; relative density; Jamaica; India; ISO 4729:1984.