BS ISO 3632-1-2011 PDF

Full title and description

STB BS ISO 3632-1:2011 — Spices — Saffron (Crocus sativus L.) — Part 1: Specification. This document specifies quality, composition, classification and labelling requirements for dried saffron obtained from the pistils (stigmas) of Crocus sativus L., applicable to filaments, cut filaments and powder forms.

Abstract

ISO 3632-1:2011 defines physical and chemical criteria used to grade saffron into commercial categories (commonly I, II and III), sets limits for moisture, total and acid‑insoluble ash, extraneous/foreign matter, and requires absence of artificial colourants. Analytical test methods and sampling procedures are referenced in the companion part dealing with test methods (ISO 3632‑2).

General information

• Status: Withdrawn (ISO edition 2011 withdrawn; replaced by a later edition published in 2025).
• Publication date: September 2011 (ISO edition 2, 2011). BSI adoption date commonly listed as 30 September 2011.
• Publisher: International Organization for Standardization (ISO); available as a British-adopted version (BS ISO 3632-1:2011) through BSI.
• ICS / categories: 67.220.10 — Spices and condiments.
• Edition / version: Edition 2 (2011) — listed as ISO 3632-1:2011; later revised by ISO 3632-1:2025.
• Number of pages: ISO official record lists 8 pages for ISO 3632-1:2011; some national/adopted publications (BS adoption files) list a publisher-specific pagination (example: BSI listings show 18 pages for the BS-branded document).

Scope

Specifies minimum requirements and classification for dried saffron produced from Crocus sativus L. stigmas in filament, cut filament and powdered forms. The standard covers acceptance criteria (physical and chemical), grading into commercial categories, labelling and packaging requirements; it references ISO 3632‑2 (test methods) for analytical procedures.

Key topics and requirements

• Product forms covered: filaments (whole), cut filaments and powder.
• Classification into three commercial categories (I, II, III) based principally on spectrophotometric strength values for colouring (crocin), flavour (picrocrocin) and aroma (safranal).
• Typical physicochemical limits (dry basis): moisture/volatile matter (filaments ≤12%, powder ≤10%), total ash ≤8%, acid‑insoluble ash ≤1.0% (category-dependent tolerances in later editions).
• Spectrophotometric (UV‑Vis) criteria (example thresholds used in ISO 3632‑1:2011): colouring power A440 nm (Category I ≥200, II ≥170, III ≥120); flavour (picrocrocin) A257 nm (I ≥70, II ≥55, III ≥40); aroma (safranal) A330 nm generally 20–50. Methods are specified in ISO 3632‑2.
• Limits on extraneous and foreign matter by mass fraction; mandatory absence of certain adulterants and artificial colourants.
• Labelling and packaging: requirements for product name, botanical name, producer/packer, net mass, category/grade, batch identifier, country of origin and storage/best‑before information.

Typical use and users

Used by saffron producers and packers, spice traders and importers, quality-control laboratories, food manufacturers, certifiers and national food/regulatory authorities to define commercial quality, confirm authenticity and detect adulteration. It is referenced by laboratories implementing UV‑Vis test methods and by procurement/specification teams in the food and flavour industries.

Related standards

ISO 3632 series: Part 2 (ISO 3632‑2) provides the test methods (UV‑Vis spectrophotometric procedures and sampling) that support the criteria in Part 1. Earlier technical specifications (ISO/TS 3632‑1:2003) preceded the 2011 edition; the series was later updated by ISO 3632‑1:2025. Other referenced ISO test standards for ash, moisture and sampling (e.g., ISO 928, ISO 930, ISO 941, ISO 948) are commonly cited in the procedures.

Keywords

saffron, Crocus sativus, ISO 3632-1, BS ISO 3632-1, saffron specification, crocin, picrocrocin, safranal, colouring power, spectrophotometry, spice quality, adulteration detection

FAQ

Q: What is this standard?

A: ISO 3632-1:2011 (also published/adopted as BS ISO 3632-1:2011 in some national catalogs) is the International Standard that specifies quality, composition and labelling requirements for dried saffron (stigmas) in filament, cut and powdered forms.

Q: What does it cover?

A: It covers acceptance criteria (physical and chemical), limits for moisture, ash and extraneous/foreign matter, spectrophotometric thresholds used for grading (colouring, flavour and aroma strengths), packaging and labelling requirements, and points to ISO 3632‑2 for analytical test methods.

Q: Who typically uses it?

A: Saffron producers and packers, spice traders, food manufacturers, analytical laboratories, certification bodies and food regulators use the standard to set and verify commercial quality and to detect adulteration.

Q: Is it current or superseded?

A: ISO 3632-1:2011 is listed as withdrawn in ISO records and has been superseded by a later edition, ISO 3632-1:2025 (published as the next edition of Part 1). Users should refer to the 2025 edition for the current authoritative text.

Q: Is it part of a series?

A: Yes — ISO 3632 is a multi-part series. Part 1 covers specifications (this document), and Part 2 covers analytical test methods; subsequent editions and amendments may add annexes or update classification criteria.

Q: What are the key keywords?

A: Saffron, Crocus sativus, crocin (colouring), picrocrocin (bittering/flavour), safranal (aroma), spectrophotometric classification, spice specification, adulteration detection.