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IS 15459:2004 Indian Standard VANILLA VOCABULARY ICS 67,220.10 CI BIS 2004 BUREAU OF INDIAN STANDARDS MANAK BHAVAN, 9 BAHADUR SHAH ZAFAR MARG NEW DELHI 110002 June 2004 Price Group 3
Spices and Condiments Sectional Committee, FAD 9 NATIONAL FOREWORD This Indian Standard which is identical with ISO 3493:1999 Vanilla Vocabulary issued by the International Organization for Standardization (ISO) was adopted by the Bureau of Indian Standards on the recommendations of the Spices and Condiments Sectional Committee and approval of the Food and Agriculture Division Council. In the adopted standard, certain terminology and conventions are, however, not identical to those used in Indian Standards. Attention is drawn especially to the following: a) Wherever the words International Standard appear referring to this standard, they should be read as Indian Standard. b) Comma (,) has been used as a decimal marker, while in Indian Standards, the current practice is to use a point (.) as the decimal marker. Only the English text of the international Standard has been retained while adopting this standard For the purpose of deciding whether a particular requirement of this standard is complied with, the final value, observed or calculated, expressing the result of a test or analysis, shall be rounded off in accordance with IS 2 : 1960 Rules for rounding off numerical values (revise~. The number of significant places retained in the rounded off value should be the same as that of the specified value in this standard.
IS 15459:2004 Indian Standard VANILLA 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 p/anifo/ia Andrews, commercially known under various names associated with the geographical origin, such as Bourbon, Indonesia and Mexico; b) Vani//a tahitensis J.W. Moore; and c) certain forms obtained from seeds, possibly hybrids, of Vani//a fragrans (Salisbury) Ames. It is not applicable to Vanilla pornpona Schiede (Antilles vanilla). NOTE 1 The name Bourbon covers the production of Comores, La Reunion and Madagascar. 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 wh ich may be split 2.3 split vanilla vanilla that is partially opened longitudinally from the stud due to dehiscence The main other producing countries are: China, India, lndonesia, Mexico, Tonga and Uganda. NOTE 2 Alphabetical indexes of the terms in English and French are given at the end of this International Standard. 2.4 cut vanilla part of pods, split or not, and deliberately cut or broken 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 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 NOTE The cured vanilla is dark brown in colour 1
IS 1!3459 :2004 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 4.7 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 Terms and definitions relating to qualitative classification 4.9 snailedw vanilla vanilla with flattened scars, from various causes, classified commercially as warts 4.1 supple vanilla fleshy and flexible vanilla 4.10 poiqu6e vanilla vanilla with blisters 4.2 dry vanilla vanilla which is more or less dehydrated and has partially lost its suppleness 4.11 infested vanilla vanilla that has been attacked mainly by mites 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 Iustre different from the normal appearance 4.6 red filaments fine longitudinal lines of reddish-brown colour 4.12 mouldy vanilla vanilla carrying or having carried cryptograms and giving out a characteristic musty odour NOTE Cryptograms means ferns or other pteridophytes, mosses, or other bryophytes, algae, fungi or similar organisms., 4.13 creosoted vanilla vanilla giving out a characteristic odour of creosote 4.14 oxidized vanilla vanilla showing black dots or patches and giving out a characteristic iron odour 2
IS 15459:2004 Alphabetical indexes of the terms in English and French English terms Reference No. Equivalent French terms I bulk vanilla I 2.5 I vanille en vrac I creosoted vanilla I 4.13 I vanille creosotee cured vanilla 1.2 @he preparee cut vanilla 2.4 vanille toupee dtv vanilla 4.2 vanille seche I frosted vanilla I 4.3 I vanille givree green vanilla 1.1 vanille verte hook 3.1 crosse, crochet infested vanilla 4.11 vanille dite ~Cmitee~~ [ mark I 4.4 I marque mouldy vanilla 4.12 vanille moisie oxidized vanilla 4.14 vanille oxydee pod 2.1 gousse I poiquee vanilla I 4.10 \ vanille dite,,poiquae,, I powdered vanilla I 2.6 I vanille en poudre prepared vanilla 1.2 vanille preparee red filaments 4.6 filets rouges snailed vanilla 4.9 vanille dite c<escargotee >) 1 1 split vanilla 2.3 vanille fendue I stain I 4.5 I tache I stud I 3.2 I talon supple vanilla 4.1 vanille souple vanilla pod 2.2 vanille en gousses wart 4.8 raque, cjalle I woody vanilla I 4.7 \ vanille boisee
IS 15459:2004 French terms Reference No. Equivalent English terms crochet 3.1 hook crosse 3.1 hook filets rouges I 4.6 ] red filaments galle I 4.8 Iwart gousse 2.1 pod marque 4.4 mark rague 4.8 wart tache I 4.5 I stain talon I 3.2 I stud vanille boisee 4.7 woody vanilla vanilie cou~ee 2.4 cut vanilla vanille creosotee I 4.13 I creosoted vanilla vani He dite C,escargotee ~~ 4.9 snailed vanilla vanille dite <Cmitee~~ 4.11 infested vanilla vanille dite ~~poiquee~~ 4.10 poiquee vanilla vanille en gousses 2.2 vanilla pod vanille en poudre 2.6 I powdered vanilla vanille en vrac 2.5 bulk vanilla vanille fendue 2.3 split vanilla vanille givree 4.3 frosted vanilla vanille moisie I 4.12 I mouldy vanilla vanille oxvdee I 4.14 I oxidized vanilla vanille preparee 1.2 cured vanilla, prepared vanilla vanille seche 4.2 cfrv vanilla vanille souple I 4.1 I supple vanilla vanille verte 1.1 green vanilla I 4
IS 15459:2004 Bibliography [1] ls05565-l, Vani//a fvanilla fragrans (Sa/isbuCV) Ames] Part 1: Specification. [2] ISO 5565-2, Vani//a /Vanilla fragrans (Sa/isLwy) Ames] Part 2: Test methods. 5
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