ISO 5565-1:1999 pdf download.Vanilla [Vanilla fragrans (Salisbury) Ames]一Part 1:Specification
1 Scope
This part of ISO 5565 specifies requirements for vanilla belonging to the species Vanilla fragrans (Salisbury) Ames, syn. Vanilla planifolia Andrews.
This part of ISO 5565 is applicable to vanilla in pods, bulk, cut or in the form of powder. It is not applicable to vanilla extracts.
NOTE This vanilla is commonly known under the names associated with its geographic origin, namely Bourbon (from Madagascar, Comores and Reunion), Indonesian, Mexican, Tongan, Indian, Chinese and Ugandan vanilla.
2 Normative references
The following normative documents contain provisions which, through reference in this text, constitute provisions of this part of ISO 5565. For dated references, subsequent amendments to, or revisions of, any of these publications do not apply. However, parties to agreements based on this part of ISO 5565 are encouraged to investigate the possibility of applying the most recent editions of the normative documents indicated below. For undated references, the latest edition of the normative document referred to applies. Members of ISO and IEC maintain registers of currently valid International Standards.
ISO 948, Spices and condiments — Sampling.
ISO 3493, Vanilla — Vocabulary.
ISO 5565-2:1999, Vanilla /Vanilla fragrans (Salisbury) Ames] — Part 2: Test methods.
3 Terms and definitions
For the purposes of this part of ISO 5565, the terms and definitions given in ISO 3493 apply.
4 Commercial forms
The following four commercial forms are described in this part of ISO 5565:
a) vanilla pods, consisting of whole pods which may be split;
b) cut vanilla, consisting of parts of pods, split or not, and deliberately cut or broken;
c) vanilla in bulk, consisting of vanilla in pods and cut vanilla;
d) vanilla powder, obtained by grinding vanilla pods after drying without additives.
5 General characteristics
5.1 Vanilla pods
Vanilla pods shall:
一have the characteristics corresponding to their qualitative category (see clause 6);
一have undergone a suitable treatment with a view to developing their flavour;
一be dark chocolate brown to reddish in colour.
The vanilla pods may be naturally frosted, due to the development on their surface of crystals of natural vanillin exclusively, and may have a mark at the bottom one-third of their length.
They shall not:
一have undergone any treatment which could induce a change in their natural vanillin content or in the content of any other constituent of the flavour;
一be moth-eaten, mouldy, creosoted, "poiquees" (blistered) or oxidized;
一have an odour which is not typical of vanilla.
5.2 Cut vanilla
Cut vanilla shall:
一be prepared from vanilla pods meeting the requirements specified in 5.1;
一be sound and of good specific flavour;
一be dark chocolate brown to reddish in colour.ISO 5565-1 pdf download.