ISO 3632-1-2011 PDF

Full title and description

Spices — Saffron (Crocus sativus L.) — Part 1: Specification. This International Standard (ISO 3632-1:2011) defines the specification, classification and quality requirements for dried saffron (stigmas/pistils) in filament, cut-filament and powder forms, and references the analytical/test methods used to verify those requirements.

Abstract

ISO 3632-1:2011 sets physical, chemical and sensory criteria (including limits for moisture, ash, extraneous/foreign matter and spectrophotometric strength values for crocins, picrocrocin and safranal) that determine saffron quality and category. Test methods and sampling procedures are given or referenced in companion documents (notably ISO 3632-2 and ISO sampling/test standards). The 2011 edition has been withdrawn and replaced by a later edition.

General information

• Status: Withdrawn (superseded by a later edition).
• Publication date: September 2011.
• Publisher: International Organization for Standardization (ISO).
• ICS / categories: 67.220.10 (Spices and condiments).
• Edition / version: Edition 2 (2011).
• Number of pages: 8.

Scope

Applies to dried saffron obtained from the pistils of Crocus sativus L., in filaments, cut filaments and powder. It specifies required limits for extraneous and foreign matter, moisture/volatile matter, total and acid‑insoluble ash, cold‑water soluble extract and spectrophotometric strength indicators (colouring, taste and aroma) used to classify saffron into quality categories. Sampling and analytical methods are specified or referenced in companion ISO documents.

Key topics and requirements

• Classification into quality categories (commonly Category I, II and III in the 2011 edition) based on physical and chemical limits.
• Physical limits for extraneous matter and foreign matter (category-specific maximum mass fractions).
• Maximum moisture/volatile-matter limits (filaments/cut filaments ≤ 12 %; powder ≤ 10 % on dry basis) and limits for total ash and acid‑insoluble ash.
• Spectrophotometric criteria (UV absorbance) to quantify colouring strength (crocins, A440 nm), bitter taste (picrocrocin, A257 nm) and aroma (safranal, A330 nm) with category minimums.
• Prohibition of artificial colourants/adulteration; sensory requirements (characteristic slightly bitter saffron flavour, absence of foreign flavours).
• Sampling and test methods are referenced (ISO 3632‑2 and other ISO methods for ash, cold-water extract and sampling).
• Packaging and labelling expectations (sealed, food‑grade packaging; mandatory label elements such as botanical name, batch, net mass, category, country of origin and storage instructions are addressed or recommended).

Typical use and users

Producers and processors of saffron, spice packers, food quality laboratories, importers/exporters, food regulatory bodies and large purchasers (wholesalers, retailers, manufacturers using saffron as an ingredient) use this standard to verify product identity, quality, purity and to support labeling/contract specifications. Laboratories use the referenced test methods (ISO 3632‑2 and others) to quantify key parameters.

Related standards

ISO 3632 series — Part 2 (ISO 3632‑2) covers test methods. Other referenced ISO methods include ISO 948 (sampling), ISO 928 (total ash), ISO 930 (acid‑insoluble ash) and ISO 941 (cold‑water soluble extract). The 2011 Part 1 has been revised and superseded by ISO 3632‑1:2025 (third edition).

Keywords

saffron, Crocus sativus, crocin, picrocrocin, safranal, spectrophotometry, quality classification, adulteration, sampling, ISO 3632, spices, specification.

FAQ

Q: What is this standard?

A: ISO 3632-1:2011 is the International Standard that specified quality, purity and classification requirements for dried saffron (stigmas/pistils) in filament, cut and powder form. It defined the limits and criteria used to assign saffron to quality categories.

Q: What does it cover?

A: It covers product forms (filaments, cut filaments, powder), physical and chemical limits (moisture, ash, extraneous/foreign matter), spectrophotometric strength measures for colouring/taste/aroma, sensory requirements, prohibition of artificial colourants, and references to sampling and analytical methods.

Q: Who typically uses it?

A: Saffron growers, processors and packers, testing laboratories, traders, food manufacturers, retailers and food regulators use the standard to set and verify product specifications and to guard against adulteration.

Q: Is it current or superseded?

A: The 2011 edition (ISO 3632‑1:2011) has been withdrawn and superseded by a later edition (ISO 3632‑1:2025). Users should reference the most recent published edition for current requirements.

Q: Is it part of a series?

A: Yes — it is Part 1 of the ISO 3632 series (specification). Part 2 covers test methods (ISO 3632‑2) and other related ISO methods are referenced for sampling and specific analyses.

Q: What are the key keywords?

A: saffron, Crocus sativus, crocin, picrocrocin, safranal, quality classification, spectrophotometric assay, adulteration, ISO 3632.