ISO/TC 54 - Essential oils

This document specifies certain characteristics of the essential oil of bergamot (Citrus bergamia Risso et Poit), Calabrian type, with a view to facilitate the assessment of its quality.

This document specifies certain characteristics of the oil of Australian sandalwood [Santalum spicatum (R.Br.) A.DC.], with a view to facilitating the assessment of its quality.

This document specifies certain characteristics of the essential oil of sandalwood (Santalum album L.), in order to facilitate assessment of its quality.

This document specifies certain characteristics of the essential oil of lemon myrtle (Backhousia citriodora F. Muell.), citral type, with a view to facilitating the assessment of its quality.

This document specifies the names of the components intended to be used in the standards, for harmonization purposes. It establishes the correspondence between the English and French names and gives the corresponding CAS Registry Number (CAS RN®)[1] for each component. It is applicable to all standards of the field “Essential oils”. [1] CAS Registry Number® (CAS RN®) is a trademark of CAS corporation. This information is given for the convenience of users of this document and does not constitute an endorsement by ISO of the product named. Equivalent products may be used if they can be shown to lead to the same results.

This document specifies the terms and definitions relating to aromatic natural raw materials.

This document specifies certain characteristics of the essential oil of Eucalyptus, Australian type, with a view to facilitating the assessment of its quality.

This document specifies certain characteristics of the essential oil of palmarosa [Cymbopogon martini (Roxb.) W. Watson var. motia], with a view to facilitating the assessment of its quality.

This document specifies a high-performance liquid chromatographic (HPLC) method, using either an internal standard or external standard, for the determination of the bergapten content in essential oil of bergamot [Citrus aurantium ssp. bergamia (Risso et Poit.) Wight et Arn. ex Engl.], in essential oil of lemon [Citrus limon (L.) Burm. f.], in essential oil of bitter orange (Citrus bigaradia Risso) and in essential oil of lime [Citrus aurantiifolia (Christm.) Swingle and Citrus latifolia Tanaka], all of them fully or partially reduced in bergapten.

This document specifies certain characteristics of the essential oil of matricaria [Matricaria chamomilla L. syn. Chamomilla recutita (L.) Rauschert] in order to facilitate assessment of its quality.

This document specifies certain characteristics of the essential oil of Corymbia citriodora (Hook.) K.D. Hill and L.A.S. Johnson (syn. Eucalyptus citriodora Hook.) with a view to facilitating the assessment of its quality.

This document specifies certain characteristics of the essential oil of clementine (Citrus clementina hort. ex Tanaka syn. Citrus reticulata Blanco × Citrus sinensis (L) Osbeck), Spanish type, in order to facilitate assessment of its quality.

This document specifies certain characteristics of the essential oil of aniseed (Pimpinella anisum L.), with a view to facilitating the assessment of its quality.

This document specifies certain characteristics of the essential oil of sweet orange expressed [Citrus sinensis (L.)] with a view to facilitating the assessment of its quality.

This document gives a list of the botanical names of plants used for the production of essential oils, together with the common names of the essential oils. An alphabetical index of common names of essential oils is included at the end of this document.

ISO 20809:2017 specifies certain characteristics of the essential oil of cypress (Cupressus sempervirens L.) in order to facilitate assessment of its quality.

ISO 19817:2017 specifies characteristics of the essential oil of thyme [Thymus vulgaris L. and Thymus zygis L.], thymol type, in order to facilitate the assessment of its quality.

ISO 4730:2017 specifies certain characteristics of the essential oil of Melaleuca, terpinen-4-ol type (Tea Tree oil), in order to facilitate assessment of its quality.

ISO 3054:2017 specifies certain characteristics of the essential oil of lavandin Abrial (Lavandula angustifolia Mill. × Lavandula latifolia Medik.), principally produced in France, in order to facilitate assessment of its quality. NOTE This essential oil is also known commercially as oil of lavandin abrialis.

ISO 3848:2016 specifies certain characteristics of the essential oil of citronella, Java type, in order to facilitate assessment of its quality.

ISO 13171:2016 specifies certain characteristics of the essential oil of oregano [Origanum vulgare L. subsp. hirtum (Link) letsw], in order to facilitate the assessment of its quality.

ISO 8896:2016 specifies certain characteristics of the essential oil of caraway (Carum carvi L.), in order to facilitate assessment of its quality.

ISO 3527:2016 specifies certain characteristics of the essential oil of parsley fruits (Petroselinum sativum Hoffm.), in order to facilitate assessment of its quality.

ISO 18321:2015 specifies a method for the determination of the peroxide value in an essential oil. The peroxide value is a measure of the oxidation present.

ISO 3064:2015 specifies certain characteristics of the essential oil of petitgrain, Paraguayan type (Citrus aurantium L. var. Paraguay (syn. Citrus aurantium var. bigaradia Hook f.)), intended to facilitate the assessment of its quality.

ISO 16385:2014 specifies certain characteristics of the essential oil of molle (Schinus areira L.), Argentinean type, intended for facilitating the assessment of its quality.

ISO 3218:2014 lays down the principles to be adopted for designating essential oils in English and French, e.g. for the labelling and/or the marking.

ISO/TS 211:2014 specifies the general rules for labelling and marking of containers for essential oils to enable the identification of the contents.

ISO/TS 210:2014 describes the specifications to be met by the containers intended for containing essential oils, as well as recommendations relating to their conditioning and storage. Essential oils are used for different purposes: food use, pharmaceutical use, perfumery and cosmetic use, reference samples or test samples, and industrial raw materials.

ISO 16928:2014 specifies certain characteristics of the essential oil of ginger (Zingiber officinale Roscoe) cultivated in China, India and West Africa, in order to facilitate assessment of its quality.

ISO 9841:2013 specifies certain characteristics of essential oil of hyssop (Hyssopus officinalis L. ssp officinalis), with a view to facilitating the assessment of its quality.

ISO 4716:2013 specifies certain characteristics of the essential oil of vetiver [Chrysopogon zizanioides (L.) Roberty, syn. Vetiveria zizanioides (L.) Nash], growing in Reunion Island, China, Haiti, Indonesia, Madagascar, Brazil, and Comoros Island in order to facilitate assessment of its quality.

ISO 25157:2013 specifies certain characteristics of the essential oil of rose, Chinese Kushui type (Rosa sertata × Rosa rugosa) cultivated mainly in China, in order to facilitate assessment of its quality.

ISO 10115:2013 specifies certain characteristics of the essential oil of tarragon (Artemisia dracunculus L.), intended to facilitate the assessment of its quality.

ISO 4719:2012 specifies certain characteristics of essential oil of spike lavender (Lavandula latifolia Medikus), Spanish type, in order to facilitate assessment of its quality.

ISO 4731:2012 specifies certain characteristics of essential oil of geranium (Pelargonium × spp.) coming from different Pelargonium species commonly known as Pelargonium graveolens, in order to facilitate assessment of its quality.

ISO 1342:2012 specifies certain characteristics of the essential oil of rosemary (Rosmarinus officinalis L.), in order to facilitate assessment of its quality.

ISO 3517:2012 specifies certain characteristics of the essential oil of neroli (Citrus aurantium L., syn. Citrus amara Link, syn. Citrus bigaradia Loisel, syn. Citrus vulgaris Risso), cultivated principally in Tunisia, Morocco, and Egypt, in order to facilitate assessment of its quality.

1 Scope This International Standard specifies certain characteristics of the oil of mandarin, Italian type (Citrus reticulata Blanco) in order to facilitate assessment of its quality.

ISO 10869:2010 specifies certain characteristics of the oil of fir needle, Siberian (Abies sibirica Ledeb.) in order to facilitate assessment of its quality.

ISO 8897:2010 specifies certain characteristics of oil of juniper berry (Juniperus communis L.), with a view to facilitating the assessment of its quality.

ISO 23954:2010 specifies certain characteristics of the oil of lime expressed, Persian type (Citrus latifolia Tanaka) in order to facilitate assessment of its quality.

ISO 8902:2009 specifies certain characteristics of the essential oil of lavandin Grosso [Lavandula angustifolia Mill. x Lavandula latifolia Medik.] French type, intended for facilitating the assessment of its quality.

ISO 14717:2008 specifies certain characteristics of the essential oil of origanum, Spanish type [Coridothymus capitatus (L.) Rchb. f.], with a view to facilitating the assessment of its quality.

ISO 3525:2008 specifies certain characteristics of essential oil of amyris (Amyris balsamifera L.), with a view to facilitating the assessment of its quality.

ISO 3061:2008 specifies certain characteristics of oil of black pepper (Piper nigrum L.), with a view to facilitating the assessment of its quality.

ISO 17412 specifies certain characteristics of the oil of bitter fennel (Foeniculum vulgare Mill. ssp. vulgare var. vulgare), in order to facilitate assessment of its quality.

ISO 17382:2007 specifies certain characteristics of the oil of Magnolia flower, China type (Michelia x alba DC), in order to facilitate assessment of its quality.