OMB Meeting Book (June 22, 2017)

143

REP17/MAS Appendix II

28

Methods of analysis for thyme Provision

Method

Principle

Type

Moisture Total ash

ISO 939 ISO 928 ISO 930 ISO 6571 ISO 927

Distillation Gravimetry Gravimetry

I I I I I

Acid-insoluble ash

Volatile oils

Distillation / Volumetric

Extraneous vegetable matter

Visual examination / Gravimetry

Foreign matter Insect damage

ISO 927

Visual examination / Gravimetry

I

Method V-8 Spices, Condiments, Flavors and Crude Drugs (Macroanalytical Procedure Manual, FDA Technical Bulletin Number 5) http://www.fda.gov/Food/FoodScienceResearch/LaboratoryMetho ds/ucm084394.htm#v-32 Macroanalytical procedure manual USFDA technical bulletin V.39 B (for whole)

Visual examination

IV

Mammalian excreta

Visual examination

IV

AOAC 993.27 (for ground)

Enzymatic Detection method

IV

Mould damage

Method V-8 Spices, Condiments, Flavors and Crude Drugs (Macroanalytical Procedure Manual, FDA Technical Bulletin Number 5) http://www.fda.gov/Food/FoodScienceResearch/LaboratoryMetho ds/ucm084394.htm#v-32

Visual examination

IV