OMB Meeting Book (June 22, 2017)

142

REP17/MAS Appendix II

27

E. COMMITTEE ON SPICES AND CULINARY HERBS Methods of analysis for cumin Provision

Method

Principle

Type

Moisture Total ash

ISO 939 ISO 928 ISO 930 ISO 6571 ISO 927 ISO 927

Distillation Gravimetry Gravimetry

I I I I I I

Acid-insoluble ash

Volatile oils

Distillation / Volumetric

Extraneous vegetable matter

Visual examination / Gravimetry Visual examination / Gravimetry

Foreign matter Insect damage

Method V-8 Spices, Condiments, Flavors and Crude Drugs (Macroanalytical Procedure Manual, FDA Technical Bulletin Number 5) http://www.fda.gov/Food/FoodScienceRe search/LaboratoryMethods/ucm084394.h tm#v-32 Macroanalytical procedure manual USFDA technical bulletin V.39 B (for whole) Method V-8 Spices, Condiments, Flavors and Crude Drugs (Macroanalytical Procedure Manual, FDA Technical Bulletin Number 5) http://www.fda.gov/Food/FoodScienceRe search/LaboratoryMethods/ucm084394.h tm#v-32 AOAC 993.27 (for ground)

Visual examination

IV

Mammalian excreta

Visual examination

IV

Mammalian excreta

Enzymatic Detection method

IV

Mould damage

Visual examination

IV