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ISO 5567:1982

Dehydrated garlic — Determination of volatile organic sulphur compounds ISO 5567:1982

Publication date:   Oct 1, 1982

General information

90.60 Close of review   Mar 4, 2024

ISO

ISO/TC 34/SC 7 Spices, culinary herbs and condiments

International Standard

67.220.10   Spices and condiments

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Scope

The method consists in macerating of a test portion in aqueous medium, distillation of the sulphur compounds, and argentimetric titration of the distillate in nitric acid medium. A figure shows a recommended distillation apparatus.

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PUBLISHED
ISO 5567:1982
90.60 Close of review
Mar 4, 2024