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Cloves Grade A
Cloves are characterized by a dark brown color, a strong, aromatic smell, and a slightly oily surface, with a minimum of 12% volatile oil content and a moisture content of no more than 12%.
Description
Cloves of high quality are characterized by a dark brown color, a strong, aromatic smell, and a slightly oily surface, with a minimum of 12% volatile oil content and a moisture content of no more than 12%.
Here’s a more detailed breakdown of clove specifications:
Appearance and Quality:
- Color: Dark brown to reddish-brown, with a slightly oily surface.
- Size: Uniform size and shape, indicating quality sorting.
- Aroma: Strong, sweet, and spicy fragrance.
- Texture: Firm, hard, and aromatic.
- Moisture Content: 10% to 12% maximum.
- Foreign Matter: 0.5% to 1% maximum.
- Stems: 1% to 3% maximum.
- Damaged/Discolored Cloves: 2% maximum.
Chemical Characteristics:
- Volatile Oil Content: 12% to 18% (High Eugenol Content).
- Eugenol Content: 70% to 85%.
- Total Ash: 5% to 7% maximum.
- Acid Insoluble Ash: 1% to 2% maximum.
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