What is BS 4585-11-Determination of volatile organic sulphur compounds in dehydrated garlic about?
BS 4585 is a British standard on methods of test for spices and condiments that discusses the determination of volatile organic sulphur compounds in dehydrated garlic to ensure dehydrated garlic is safe for consumption.
BS 4585-11 is the eleventh part of the BS 4585 series that specifies a method for the determination of volatile organic sulphur compounds in dehydrated garlic.
Who is BS 4585-11-Determination of volatile organic sulphur compounds in dehydrated garlic for?
BS 4585-11 on the determination of volatile organic sulphur compounds in dehydrated garlic is useful for:
- Dehydrated garlic manufacturers
- Food scientists
- Food technologists
- Food laboratories
- Food health and safety departments
Why should you use BS 4585-11-Determination of volatile organic sulphur compounds in dehydrated garlic?
Volatile sulphur consists of hydrogen sulfide, which produces a rotten egg smell, and methyl mercaptan, which has a barnyard smell. Organic compounds containing sulphur are termed organosulfur compounds. They are commonly found in garlic (Allium sativum), and other sources include cruciferous vegetables such as bok choy, cabbage, and broccoli. Some VOCs are dangerous to human health or cause harm to the environment.
BS 4585-11 provides you with guidance on apparatus, the procedure for the preparation of test sample, expression of results, method of calculation and formula, test report, etc.
The methods and procedures provided by BS 4585-11 assist you in the determination of volatile organic sulphur compounds in dehydrated garlic, improving the quality and subsistence of dehydrated garlic and ensuring a reduction in the risk to human health due to the consumption of volatile organic sulphur compounds.
With obedience and compliance to BS 4585-11, you can enhance dehydrated garlic’s effectiveness and efficacy, create new products, and launch them successfully in a global market.
