《ISO-3509-2005.pdf》由会员分享，可在线阅读，更多相关《ISO-3509-2005.pdf（28页珍藏版）》请在三一文库上搜索。
1、 Reference number Numro de rfrence ISO 3509:2005(E/F) ISO 2005 INTERNATIONAL STANDARD NORME INTERNATIONALE ISO 3509 Fourth edition Quatrime dition 2005-12-01 Coffee and coffee products Vocabulary Cafs et drivs Vocabulaire Copyright International Organization for Standardization Provided by IHS under
2、 license with ISO Licensee=Hong Kong Polytechnic Univ/9976803100 Not for Resale, 04/17/2007 10:05:08 MDTNo reproduction or networking permitted without license from IHS -,-,- ISO 3509:2005(E/F) ISO 2005 The reproduction of the terms and definitions contained in this International Standard is permitt
3、ed in teaching manuals, instruction booklets, technical publications and journals for strictly educational or implementation purposes. The conditions for such reproduction are: that no modifications are made to the terms and definitions; that such reproduction is not permitted for dictionaries or si
4、milar publications offered for sale; and that this International Standard is referenced as the source document. With the sole exceptions noted above, no other part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and micr
5、ofilm, without permission in writing from either ISO at the address below or ISOs member body in the country of the requester. La reproduction des termes et des dfinitions contenus dans la prsente Norme internationale est autorise dans les manuels denseignement, les modes demploi, les publications e
6、t revues techniques destins exclusivement lenseignement ou la mise en application. Les conditions dune telle reproduction sont les suivantes: aucune modification nest apporte aux termes et dfinitions; la reproduction nest pas autorise dans des dictionnaires ou publications similaires destins la vent
7、e; la prsente Norme internationale est cite comme document source. la seule exception mentionne ci-dessus, aucune partie de cette publication ne peut tre reproduite ni utilise sous quelque forme que ce soit et par aucun procd, lectronique ou mcanique, y compris la photocopie et les microfilms, sans
8、laccord crit de lISO ladresse ci-aprs ou du comit membre de lISO dans le pays du demandeur. ISO copyright office Case postale 56 CH-1211 Geneva 20 Tel. + 41 22 749 01 11 Fax + 41 22 749 09 47 E-mail copyrightiso.org Web www.iso.org Published in Switzerland/Publi en Suisse ii ISO 2005 All rights rese
9、rved/Tous droits rservs Copyright International Organization for Standardization Provided by IHS under license with ISO Licensee=Hong Kong Polytechnic Univ/9976803100 Not for Resale, 04/17/2007 10:05:08 MDTNo reproduction or networking permitted without license from IHS -,-,- ISO 3509:2005(E/F) ISO
10、2005 All rights reserved/Tous droits rservs iii Contents Page Foreword.v Scope 1 1 General terms for coffee 1 2 Coffee-related materials. 3 3 Parts of the coffee fruit (undried) 6 4 Parts of the coffee fruit (dried) 7 5 Green coffee 8 5.1 Geometrical characteristics . 8 5.2 Foreign matter 8 5.3 Defe
11、cts originating from the coffee fruit. 9 5.4 Irregularly formed beans 10 5.5 Beans of irregular visual appearance . 11 5.6 Off-taste coffees 14 6 Roasted coffee 14 7 Processes 15 Bibliography. 18 Alphabetical index . 19 French alphabetical index (Index alphabtique). 21 Copyright International Organi
12、zation for Standardization Provided by IHS under license with ISO Licensee=Hong Kong Polytechnic Univ/9976803100 Not for Resale, 04/17/2007 10:05:08 MDTNo reproduction or networking permitted without license from IHS -,-,- ISO 3509:2005(E/F) iv ISO 2005 All rights reserved/Tous droits rservs Sommair
13、e Page Avant-propos.vi Domaine dapplication.1 1 Termes gnraux pour le caf.1 2 Types de caf 3 3 Composants du fruit du cafier (non sch) .6 4 Composants du fruit du cafier (sch).7 5 Caf vert.8 5.1 Caractristiques morphologiques .8 5.2 Matires trangres.8 5.3 Dfauts provenant du fruit du cafier9 5.4 Fve
14、s de forme irrgulire10 5.5 Fve daspect visuel irrgulier .11 5.6 Cafs de mauvais got14 6 Caf torrfi.14 7 Description des procds de prparation15 Bibliographie 18 Index alphabtique anglais (Alphabetical index) 19 Index alphabtique.21 Copyright International Organization for Standardization Provided by
15、IHS under license with ISO Licensee=Hong Kong Polytechnic Univ/9976803100 Not for Resale, 04/17/2007 10:05:08 MDTNo reproduction or networking permitted without license from IHS -,-,- ISO 3509:2005(E/F) ISO 2005 All rights reserved/Tous droits rservs v Foreword ISO (the International Organization fo
16、r Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been established has the
17、 right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. Internati
18、onal Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2. The main task of technical committees is to prepare International Standards. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication
19、as an International Standard requires approval by at least 75 % of the member bodies casting a vote. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights.
20、ISO 3509 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 15, Coffee. This fourth edition cancels and replaces the third edition (ISO 3509:1989), which has been technically revised. Copyright International Organization for Standardization Provided by IHS under license wi
21、th ISO Licensee=Hong Kong Polytechnic Univ/9976803100 Not for Resale, 04/17/2007 10:05:08 MDTNo reproduction or networking permitted without license from IHS -,-,- ISO 3509:2005(E/F) vi ISO 2005 All rights reserved/Tous droits rservs Avant-propos LISO (Organisation internationale de normalisation) e
22、st une fdration mondiale dorganismes nationaux de normalisation (comits membres de lISO). Llaboration des Normes internationales est en gnral confie aux comits techniques de lISO. Chaque comit membre intress par une tude a le droit de faire partie du comit technique cr cet effet. Les organisations i
23、nternationales, gouvernementales et non gouvernementales, en liaison avec lISO participent galement aux travaux. LISO collabore troitement avec la Commission lectrotechnique internationale (CEI) en ce qui concerne la normalisation lectrotechnique. Les Normes internationales sont rdiges conformment a
24、ux rgles donnes dans les Directives ISO/CEI, Partie 2. La tche principale des comits techniques est dlaborer les Normes internationales. Les projets de Normes internationales adopts par les comits techniques sont soumis aux comits membres pour vote. Leur publication comme Normes internationales requ
25、iert lapprobation de 75 % au moins des comits membres votants. Lattention est appele sur le fait que certains des lments du prsent document peuvent faire lobjet de droits de proprit intellectuelle ou de droits analogues. LISO ne saurait tre tenue pour responsable de ne pas avoir identifi de tels dro
26、its de proprit et averti de leur existence. LISO 3509 a t labore par le comit technique ISO/TC 34, Produits alimentaires, sous-comit SC 15, Caf. Cette quatrime dition annule et remplace la troisime dition (ISO 3509:1989), qui a fait lobjet dune rvision technique. Copyright International Organization
27、 for Standardization Provided by IHS under license with ISO Licensee=Hong Kong Polytechnic Univ/9976803100 Not for Resale, 04/17/2007 10:05:08 MDTNo reproduction or networking permitted without license from IHS -,-,- INTERNATIONAL STANDARD NORME INTERNATIONALE ISO 3509:2005(E/F) ISO 2005 All rights
28、reserved/Tous droits rservs 1 Coffee and coffee products Vocabulary Cafs et drivs Vocabulaire Scope This international Standard defines the most commonly used terms relating to coffee and its products. Domaine dapplication La prsente Norme Internationale dfinit les termes les plus couramment employs
29、 dans le domaine du caf et de ses drivs. 1 General terms for coffee 1 Termes gnraux pour le caf 1.1 coffee fruits and seeds of plants of the genus Coffea, usually of the cultivated species, and the products from these fruits and seeds, in different stages of processing and use, intended for human co
30、nsumption NOTE This term applies to products such as cherry coffee, husk coffee, parchment coffee, green coffee, polished coffee, decaffeinated coffee, roasted coffee as beans or ground, coffee extract, instant coffee and coffee brew. 1.1 caf les fruits et les graines des plantes du genre Coffea, gn
31、ralement des espces cultives, et les produits drivs de ces fruits et de ces graines diffrents stades de transformation et dutilisation, destins lalimentation humaine NOTE Ce terme sapplique des produits tels que le caf en cerises, le caf en coque, le caf en parche, le caf vert, le caf grag, le caf d
32、cafin, le caf torrfi, en grains ou moulu, lextrait de caf, le caf soluble et le caf boisson. 1.2 normal coffee homogeneous lot of coffee seeds, excluding the five categories of materials defined as “defects”, namely: foreign materials of non-coffee origin; foreign materials of non-bean origin; irreg
33、ularly formed beans; beans of irregular visual appearance; off-taste coffees NOTE 1 This definition of a sound coffee was developed with the ultimate goal of producing a coffee beverage cup that meets with consumers satisfaction, and is in agreement with good trade practice. NOTE 2 ISO 10470 gives d
34、etails of defects in green coffee. 1.2 caf normal lot homogne de graines de caf, lexclusion des cinq catgories de matires dfinies comme des dfauts, notamment: les matires trangres dorigine autre que le caf; les matires trangres dorigine autre que la fve; des fves de forme irrgulire; des fves dont la
35、spect visuel est irrgulier; des graines de caf de mauvais got. NOTE 1 Cette dfinition dun caf normal a t dveloppe avec pour objectif final la production dune boisson qui rponde aux attentes du consommateur, selon les rgles de lart de la profession. NOTE 2 LISO 10470 donne les dtails des dfauts du ca
36、f vert. Copyright International Organization for Standardization Provided by IHS under license with ISO Licensee=Hong Kong Polytechnic Univ/9976803100 Not for Resale, 04/17/2007 10:05:08 MDTNo reproduction or networking permitted without license from IHS -,-,- ISO 3509:2005(E/F) 2 ISO 2005 All right
37、s reserved/Tous droits rservs 1.2.1 arabica coffee coffee of the botanical species Coffea arabica L. NOTE Varieties of arabica coffees are for example: Bourbon: coffee of the botanical species Coffea arabica L., traditional varieties in East Africa and Brazil; Typica: coffee of the botanical species
38、 Coffea arabica L., selected varieties in Indonesia and mainly cultivated varieties in Central and South America also called Arabica (Brazil), Blue Mountain (Jamaica); Mundo Novo: coffee of the botanical species Coffea arabica L., derived from a cross between Bourbon and Typica; Mokka: coffee of the
39、 botanical species Coffea arabica L., not much cultivated; Caturra: coffee of the botanical species Coffea arabica L., mutant variety (dwarf) from Bourbon; Timor Hybrid: coffee of the botanical species Coffea arabica L., derived from natural inter-specific hybridization between C. canephora and C. a
40、rabica, found in East Timor; Catimor: coffee of the botanical species Coffea arabica L., derived from cross between Caturra and Timor Hybrid; Catuai: coffee of the botanical species Coffea arabica L., resulting from cross between Mundo Novo and Caturra, selected in Brazil; Icatu: coffee of the botan
41、ical species Coffea arabica L., derived from hybridization with C. canephora and backcross to C. arabica; Colombia: coffee of the botanical species Coffea arabica L., Catimor type selected in Colombia; CR95: coffee of the botanical species Coffea arabica L., Catimor type selected in Costa Rica; Ruir
42、u II: coffee of the botanical species Coffea arabica L., resulting from cross between C. arabica and Catimor (CBD resistant coffee). 1.2.1 caf arabica caf de lespce botanique Coffea arabica L. NOTE Exemples de divers cafs arabica: Bourbon: caf de lespce botanique Coffea arabica L., varit traditionne
43、lle de lAfrique de lEst et du Brsil; Typica: caf de lespce botanique Coffea arabica L., varits slectionnes en Indonsie et varits principalement cultives en Amrique Centrale et du Sud appele aussi Arabica (Brsil), Blue Mountain (Jamaque); Mundo Novo: caf de lespce botanique Coffea arabica L., issu du
44、n croisement entre le Bourbon et le Typica; Mokka: caf de lespce botanique Coffea arabica L., peu cultiv; Caturra: caf de lespce botanique Coffea arabica L., varit mutante (naine) du Bourbon; Timor Hybrid: caf de lespce botanique Coffea arabica L., driv dune hybridation interspcifique naturelle entr
45、e C. canephora et C. arabica, que lon trouve au Timor oriental; Catimor: caf de lespce botanique Coffea arabica L., driv dun croisement entre le Caturra et lhybride de Timor; Catuai: caf de lespce botanique Coffea arabica L., rsultant dun croisement entre le Mundo Novo et le Caturra, slectionn au Br
46、sil; Icatu: caf de lespce botanique Coffea arabica L., driv dune hybridation avec C. canephora et dun rtrocroisement avec C arabica; Colombia: caf de lespce botanique Coffea arabica L., de type Catimor slectionn en Colombie; CR95: caf de lespce botanique Coffea arabica L., de type Catimor slectionn
47、au Costa Rica; Ruiru II: caf de lespce botanique Coffea arabica L., rsultant dun croisement entre C. arabica et Catimor (cafier rsistant au desschement des drupes). Copyright International Organization for Standardization Provided by IHS under license with ISO Licensee=Hong Kong Polytechnic Univ/9976803100 Not for Resale, 04/17/2007 10:05:08 MDTNo reproduction or networking permitted without license from IHS -,