ISO 1955:1982Published

Citrus fruits and derived products — Determination of essential oils content (Reference method)

Agrumes et produits dérivés — Détermination de la teneur en huiles essentielles (Méthode de référence)

Abstract / scope

The method consists in boiling a test portion, diluted or undiluted, and steam entrainment of the oils which are collected in a graduated tube; after cooling, direct reading from this tube of the volume of the oils separated from the destillate.