ISO 3493:1999 pdf download.Vanilla一Vocabulary
Scope
This International Standard defines the most commonly used terms relating to vanilla.
It is applicable to the following species of vanilla plants:
a) Vanilla fragrans (Salisbury) Ames, syn. Vanilla planifolia Andrews, commercially known under various names associated with the geographical origin, such as Bourbon, Indonesia and Mexico;
b) Vanilla tahitensis J.W. Moore; and
c) certain forms obtained from seeds, possibly hybrids, of Vanilla fragrans (Salisbury) Ames.
It is not applicable to Vanilla pompona Schiede (Antilles vanilla).
NOTE 1 The name Bourbon covers the production of Comores, La Reunion and Madagascar.
The main other producing countries are: China, India, Indonesia, Mexico, Tonga and Uganda.
NOTE 2 Alphabetical indexes of the terms in English and French are given at the end of this International Standard.
1 Terms and definitions relating to production
1.1 green vanilla
fruit from the vanilla plant that has reached the correct stage of ripeness
1.2 cured vanilla prepared vanilla
green vanilla that has undergone a suitable treatment with a view to developing its flavour
NOTE The cured vanilla is dark brown in colour
2 Terms and definitions relating to
presentation and commercial forms of prepared vanilla
2.1 pod
whole fruit (which is botanically a capsule) of the vanilla plants defined in the scope
2.2 vanilla pod
commercial name designating whole pods which may be split
2.3 split vanilla
vanilla that is partially opened longitudinally from the stud due to dehiscence
2.4 cut vanilla
part of pods, split or not, and deliberately cut or broken
2.5 bulk vanilla
vanilla consisting of vanilla in pods and cut vanilla
2.6 powdered vanilla
vanilla obtained by grinding vanilla pods without any addition after drying
3 Terms and definitions relating to morphological characteristics
3.1 hook
peduncular end of the vanilla pod
3.2 stud
end of the vanilla pod opposite from the hook
4 Terms and definitions relating to qualitative classification
4.1 supple vanilla
fleshy and flexible vanilla
4.2 dry vanilla
vanilla which is more or less dehydrated and has partially lost its suppleness
4.3 frosted vanilla
vanilla bearing crystals of naturally exuded vanillin
4.4 mark
scar fold of brownish colour due to the application on the pod of a special punch
4.5 stain
localized blemish causing a colour or lustre different from the normal appearance
4.6 red filaments
fine longitudinal lines of reddish-brown colour
4.7 woody vanilla
highly desiccated rigid and brittle vanilla, showing reddish filaments which are often not uniform
4.8 wart
prominent scar of colour different from that of the pod itself, except for the mark
4.9 snailed" vanilla
vanilla with flattened scars, from various causes,classified commercially as warts.ISO 3493 pdf download.