ISO 3632-2-2010 PDF

Full title and description

St ISO 3632-2-2010 — Spices — Saffron (Crocus sativus L.) — Part 2: Test methods. This part of ISO 3632 specifies the analytical and sampling test methods, apparatus, reagents and procedures to be used for assessing the composition, purity and key quality attributes of dried saffron in the forms of filaments, cut filaments and powder.

Abstract

ISO 3632-2:2010 defines laboratory methods used to identify saffron, determine moisture/volatile matter, ash and acid‑insoluble ash, quantify floral waste and foreign matter, perform microscopic identification, measure cold‑water soluble extract and determine the principal quality markers (colouring strength, aroma and bittering power) by UV‑visible spectrophotometry. It also specifies procedures for detecting artificial colourants (TLC/HPLC) and minimum laboratory sample sizes and test portioning to support reproducible results.

General information

• Status: Published (International Standard, edition 2 — confirmed).
• Publication date: October 2010 (edition 2, 2010).
• Publisher: International Organization for Standardization (ISO).
• ICS / categories: 67.220.10 — Spices and condiments.
• Edition / version: Edition 2 (2010).
• Number of pages: 36 (ISO bibliographic entry).

Scope

Specifies methods applicable to dried saffron obtained from Crocus sativus L., covering filaments, cut filaments and powder. The standard details sampling considerations, minimum laboratory sample masses to allow duplicate testing, procedures for identification and microscopic examination, determinations of moisture/volatile matter, total and acid‑insoluble ash, cold‑water soluble extract, floral waste and foreign matter, spectrophotometric measurement of main apocarotenoids (used as the basis for grading) and methods for detecting added/artificial colourants (TLC and optionally HPLC). Minimum laboratory sample masses and the allocation of test portions for each analysis are defined to ensure reproducibility.

Key topics and requirements

• Minimum laboratory sample mass: 23 g (11.5 g × 2) for filaments/cut filaments and 13.5 g (6.75 g × 2) for powder to permit duplicate analyses and dispute testing.
• Identification and microscopic tests to confirm Crocus sativus L. stigmas and to quantify floral waste and foreign matter.
• Moisture/volatile matter, total ash and acid‑insoluble ash determinations with prescribed temperatures, sample masses and apparatus.
• Spectrophotometric determination of main quality markers using aqueous extracts and specific-wavelength readings expressed as E1% (1 cm): about 257 nm (picrocrocin — bittering/flavour), about 330 nm (safranal — aroma indicator) and about 440 nm (crocin — colouring strength). Results are used in conjunction with the specification part (ISO 3632‑1) to grade saffron.
• Procedures for detection of artificial/synthetic colourants by thin‑layer chromatography (TLC) and optional confirmation by high‑performance liquid chromatography (HPLC) where required; MRPL/LOD concepts for adulterant detection are described.
• Detailed instructions on sample preparation, sieving/crushing for powders (95 % passing 500 µm sieve where applicable) and handling to minimise loss of volatile aroma compounds during testing.
• Reference to related ISO test standards for ash, cold‑water soluble extract and sampling: ISO 928, ISO 930, ISO 941 and ISO 948.

Typical use and users

Primary users are food testing laboratories, spice/food industry quality control teams, regulatory food safety authorities, customs and trade inspectors, saffron packers/exporters and producers who require standardised methods for authenticity, grading and compliance testing. The standard is used to provide objective, repeatable laboratory data that underpin commercial grading and regulatory decisions.

Related standards

Companion and referenced standards include ISO 3632‑1 (Specification for saffron), the withdrawn ISO/TS 3632‑2:2003 (superseded by this edition), and related test standards ISO 928 (total ash), ISO 930 (acid‑insoluble ash), ISO 941 (cold‑water soluble extract) and ISO 948 (sampling). National/adopted equivalents include BS ISO 3632‑2:2010 and various UNE/NEN/SIST adoptions.

Keywords

saffron; Crocus sativus; crocin; picrocrocin; safranal; spectrophotometry; UV‑Vis; E1% 1 cm; TLC; HPLC; adulteration detection; moisture; ash; sampling; spice quality; ISO 3632.

FAQ

Q: What is this standard?

A: ISO 3632‑2:2010 is the ISO test‑methods part of the international saffron standard series; it specifies laboratory methods for identification, quality marker measurement and adulteration detection for dried saffron (filaments, cut filaments and powder).

Q: What does it cover?

A: It covers sampling considerations and minimum laboratory sample masses, identification and microscopic examination, moisture and ash determinations, cold‑water soluble extract, spectrophotometric measurement of picrocrocin/safranal/crocin (at ~257 nm, ~330 nm and ~440 nm respectively), and chromatographic/TLC or HPLC‑based checks for artificial colourants, plus procedures to report results.

Q: Who typically uses it?

A: Food and spice testing laboratories, producers and traders of saffron, regulators, customs/inspection authorities and standardisation bodies use these methods to verify authenticity, assign grades and support trade or regulatory enforcement.

Q: Is it current or superseded?

A: ISO 3632‑2:2010 is the published edition that replaced earlier technical specifications (the 2003 TS). As with all ISO standards, users should verify with ISO or their national standards body for any amendments or new editions before relying on it for compliance.

Q: Is it part of a series?

A: Yes — it is Part 2 (test methods) of the ISO 3632 series for saffron; Part 1 covers specification and grading (ISO 3632‑1). Other parts and national adoptions/implementations complement these documents.

Q: What are the key keywords?

A: saffron, Crocus sativus, crocin, picrocrocin, safranal, spectrophotometry (UV‑Vis), E1% 1 cm, TLC, HPLC, sample size, moisture, ash, adulteration detection, ISO 3632.