Food Authenticity Program Meeting Book (September 10, 2020)

Official Analytical Methods of the American Spice Trade Association (ASTA) Industry Standards for spices • Water Activity (October 2010, Original Version) • Crude Fiber (Revised January 1997) • Starch (Direct Acid Hydrolysis) (Revised January 1997) • Alcohol Extract (Revised January 1997) Sieve Analysis (Revised October 2004) • Non-Volatile Methylene Chloride Extract (Revised January 1997) • Methods for Specific Spices • Piperine Content of Black and White Pepper, Their Oleoresins and Soluble Pepper Seasonings (Revised April 2018) 9 Official Analytical Methods of the American Spice Trade Association (ASTA) Industry Standards for spices • Mold and Extraneous Matter in Black and White Pepper (Revised January 2013) • Light Berries in Black and White pepper (Revised January 2013) • Extraneous Matter in Spices (Excluding Pepper) (Revised April 2014) • Volatile Oil in Mustard Seed and Flour (Revised January 1997) • Volatile Oil in Mustard Seed and Flour (Alternate Method) (Revised January 1997) • Steam Volatile Oil in Cassia (Revised March 2010) • Cinnamic aldehyde in Cassia Oils (Revised January 1997) 10