ISO 3632-1:2011(EN) Spices — Saffron (Crocus sativus L.) — 

Part 1: Specification
ISO 3632-1 was created by Technical Committee ISO/TC 34, Food products, Subcommittee SC 7, Spices, culinary herbs and condiments.
ISO 3632-1:2011 is the second edition, it canceled and replaced ISO/TS 3632-1:2003, which was technically revised.
ISO 3632 consists of the following parts, under the general title Spices — Saffron (Crocus sativus L.):
— Part 1: Specification- ISO 3632-1:2011(EN) Spices — Saffron (Crocus sativus L.) — Part 1: Specifications
ISO 3632-1:2011defines specifications for dried saffron obtained from the pistils of Crocus sativus L. flowers.
It applies to saffron in both of the following forms:
a) filaments and cut filaments;
b) powder.
— Part 2: Test methods- ISO 3632-2:2010(EN) Spices — Saffron (Crocus sativus L.) — Part 2: Test methods
ISO 3632-2:2010 shares test methods for dried saffron obtained from the Crocus sativus L. flower.
It is applicable to saffron:
a) filaments and cut filaments;
b) powder.
For ISO 3632-2:2010, the given terms and definitions given in ISO 3632-1 and the following apply:
Moisture and volatile matter content
Loss of mass fraction determined under the conditions specified in ISO 3632-2:2010

coloring strength mml_m1, 440 nm
Absorbance at the maximum wavelength (about 440 nm) of crocins for a 1 g/100 ml solution of test sample using a 1 cm quartz cell
UV-vis profile of saffron extract
Spectrum obtained between 200 nm and 700 nm
Limit of detection
LOD
Minimum amount or concentration of the analyte in a test sample which can be detected reliably, but not necessarily quantified, as demonstrated by a collaborative trial or other appropriate validation
Minimum required performance limit
MRPL
Minimum content of an analyte in a sample, which at least has to be detected and confirmed
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