1955 International Standard (ISO INTERNATIONAL ORGANIZATION FOR STANDARDIZATIONMEKAYHAPOAHAA OPTAHW3ALMA O CTAHAAPTW3ALWW+ORGANISATION INTERNATIONALE DENORMALISATION Citrus fruits and derived products - Determination of essential oils content (Reference method) Agrumes et produitsderivés--Détermination dela teneur enhuiles essentielles (Méthodedereference) First edition - 1982-12-01 O1955-1982 (E) UDC 643.3 : 543.862 : 665.52 Ref. No. ISO 1955-1982 (E) Descriptors:agricultural products,fruits,citrus fruits, tests,determinationof content,essentialoils Pricebased on3pages No reproduction or networking permited without license from IHS Not for Resale Foreword national standards institutes (iSo member bodies). The work of developing Inter- national Standards is carried out through ISO technical committees. Every member body interested in a subject for which a technical committee has been set up has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with Iso, also take part in the work. Draft International Standards adopted by the technica! committees are circulated to the member bodies for approval before their acceptance as International Standards by the ISo Council. International Standard ISO 1955 was developed by Technical Committee ISO/TC 34, Agricultural food products, and was circulated to the member bodies in August 1980. It has been approved by the member bodies of the following countries : Australia India Romania Brazil Israel South Africa, Rep. of Canada Kenya Spain Czechoslovakia Netherlands Thailand Egypt, Arab Rep. of New Zealand Turkey France Peru USSR Germany. F.R. Philippines Yugoslavia Hungary Poland The member body of the following country expressed disapproval of the document on technicai grounds : USA International Organization for Standardization,1982 Printed in Switzerland Copyright Internatinal Organization for Standardization No reproduction or networking permitted without license from IHS Not for Resale ISO1955-1982 (E) INTERNATIONALSTANDARD Citrus fruits and derived products - Determination of essential oils content (Reference method) Scope and field of application Citrus fruit juices, for example, shall be used after simply stir- ring; thick, pulpy or syrupy products shall be thoroughly mixed ThisInternational Standard specifiesthereference methodfor withan equal mass of water. the determination of the total essential oils content of citrus fruits and their derived products (whole fruits, fruits cut into 4.1.2 Products rich in essential oils2) small pieces, skins, juices, concentrates, beverage bases, sweetened products etc.). Suitably dilute the test sample to obtain an essential oils con- tent of less than 0,1 ml per 100 ml or per 100 g of product. 2 Principle 4.1.3 Products very rich in essential oils (used as bases for carbonated drinks)2) Boiling of a test portion, diluted or undiluted, and steam en- trainment of theessential oils which are collected in a Mix thoroughly by diluting with water in the proportion in- graduated tube; after cooling, direct reading from this tube of dicated in 4.1.2, operating in a high-speed mechanical mill:in the volume of essential oils separated from the distillate. order to avoid separation. 4.1.4 Whole fruits, fruits cut into small pieces, and skins 3Apparatus Grind the sample finely and proceed as specified in 4.1.3. 3.1 Apparatus1), for entrainment and recovery of essential oils, comprising a condenser and a trap terminating in a tube, 4.2 Preparation of apparatus (3.1) of diameter 8 to 10 mm, graduated in 0,05 ml divisions, having a capacity of 4 ml. Start the circulation of water through the condenser and, if possible, moisten the inside of the condenser with a wetting 3.2 Flask, of capacity 3 litres, suitable for connection to the agent, for example sodium secondary alkylsulphate. apparatus (3.1). Fill the trap with distilled water. if possible, immerse the trap itself in a large beaker of