ASTM E619-84(1995)
(Practice)Standard Practice for Evaluating Foreign Odors in Paper Packaging
Standard Practice for Evaluating Foreign Odors in Paper Packaging
SCOPE
1.1 This practice covers the evaluation of odors in paper packaging and establishes smelling and testing procedures for trained sensory panels.
1.2 This practice covers effective techniques for determining the type and source of the odor and establishing the severity of contamination.
1.3 The techniques used in this practice are applicable to all paper packaging products and to auxiliary components, such as coatings, inks, and adhesives, as well as plastic materials used in conjunction with paper.
1.4 This standard may involve hazardous materials, operations, and equipment. This standard does not purport to address all of the safety problems associated with its use. It is the responsibility of whoever uses this standard to consult and establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.
General Information
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Standards Content (Sample)
NOTICE: This standard has either been superceded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
Designation: E 619 – 84 (Reapproved 1995)
Standard Practice for
Evaluating Foreign Odors in Paper Packaging
This standard is issued under the fixed designation E 619; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (e) indicates an editorial change since the last revision or reapproval.
This standard has been approved for use by agencies of the Department of Defense.
1. Scope 4. Sensory Test Panel Selection and Training
1.1 This practice covers the evaluation of odors in paper 4.1 General—Sensory panel selection and training are de-
packaging and establishes smelling and testing procedures for scribed in STP 758 and in references therein.
trained sensory panels. 4.2 Size—The test panel on a specific odor problem should
1.2 This practice covers effective techniques for determin- consist of at least five members and should render a minimum
ing the type and source of the odor and establishing the severity total of ten judgments per sample. A maximum of twelve
of contamination. subjects may be used, if available. When possible, the subjects
1.3 The techniques used in this practice are applicable to all should be drawn from a larger pool of qualified panelists.
paper packaging products and to auxiliary components, such as 4.3 Selection—The important criteria in panel selection are:
coatings, inks, and adhesives, as well as plastic materials used (a) normal ability to detect and identify odors and flavors; (b)
in conjunction with paper. ability to discriminate differences, and reproduce results; and
1.4 This standard does not purport to address all of the (c) interest in the testing work for which the panelists are to be
safety concerns, if any, associated with its use. It is the trained. Usually a suitable panel can be recruited from avail-
responsibility of the user of this standard to establish appro- able employees unless their number is limited. It is helpful if
priate safety and health practices and determine the applica- panel members have a scientific background, with some
bility of regulatory limitations prior to use. knowledge of chemistry or food technology; however, this
should not be a criterion for selection. Nontechnical personnel
2. Summary of Practice
have often proved to be excellent panel members after appro-
2.1 Under the leadership of the test supervisor, qualified and
priate training. No willing and available person should be
trained subjects individually examine sample specimens by one excluded from consideration. Panel members should be
or more of the test procedures described in this practice.
requalified periodically.
Subjects judge the intensity of a perceived off-odor in terms of
5. Testing Facilities and Apparatus
a numerical rating scale and also attempt to give a qualitative
description of the taint. The assembled observations are then 5.1 General—Appropriate physical conditions for sensory
interpreted by the supervisor. panel operations are described in STP 434.
5.2 Testing Room—Detection of low levels of odor requires
3. Significance and Use
a working space in which individual members of the panel can
3.1 Use—This practice should be used by panelists, trained concentrate on the task. The room should be comfortable as to
as described in ASTM STP 758 , under the direction of a
temperature, humidity, and noise, and relatively free of labo-
knowledgeable supervisor. ratory industrial odors. If ambient odor levels are too high,
3.2 Significance—This practice can be used to evaluate
testing of the samples must be transferred to another location.
indigenous and foreign odors in paper packaging materials as Interruptions and other distracting influences should be
to type and intensity. A knowledgeable supervisor may be able
avoided.
to determine the source of a foreign odor from the information 5.3 Sample Containers—Clean, dry, closed, odor-free con-
obtained from this procedure.
tainers of appropriate sizes are needed for storing samples and
for confining specimens to develop maximum odor intensity or
to test for taste transfer. Laboratory glassware, capped glass
This practice is under the jurisdiction of ASTM Committee E-18 on Sensory
jars, and glass battery jars with plate glass lids are suitable for
Evaluation Materials and Products and is the direct responsibility of Subcommittee
this purpose. Rubber gaskets or stoppers should not be used.
E18.05 on Sensory Applications—General.
Current edition approved Nov. 30, 1984. Published January 1985.
Guidelines for the Selection and Training of Sensory Evaluation Panels, ASTM
STP 758, ASTM, 1981. Manual on Sensory Testing Methods, ASTM STP 434, ASTM, 1968.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
NOTICE: This standard has either been superceded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
E 619 – 84 (1995)
Closures should provide adequate protection and contribute no aluminum foil, open one end temporarily and sniff while gently
odors of their own. Samples for storage may be wrapped squeezing and releasing the package to expel puffs of air.
directly in clean, low-odor, aluminum foil.
7.2.1.4 Opening Fresh Surfaces—Valuable information
about the origin and severity of an odor contamination can
6. Materials often be obtained by exposing fresh surfaces at the instant of
smelling. For example, coated paper board and corrugated
6.1 Water—Moistening of material to intensify odors or to
sheets can be torn apart into two layers from a corner or edge;
develop potential odors is frequently necessary. Tap water may
several layers may be separated sequentially from more com-
be used provided it is free of a chlorine smell or other residual
plex laminar constructions; wax can be scraped with a knife; or
odor. Bottled spring water or distilled water are suitable
glued joints can be broken open.
alternatives, if odorless. When necessary, water may be further
7.2.2 Direct Examination After Confinement—The follow-
purified by filtering through charcoal. In any case, the water
ing confinement methods have been used successfully in
should be smelled and tasted before use to assure its suitability.
preparing paper packaging materials for odor examination:
6.2 Fatty Materials—Various materials containing oil or fat
7.2.2.1 Confining in Glass Pint or Quart Jars—Confine the
may be used to pick up certain types of odors in transfer tests
sample for a standardized period (16 to 24 h) at room
such as those described in 7.4. Mineral oil (odorless), cream,
temperature (20 to 25°C) or for appropriate periods at 38°C in
butter, and milk chocolate are recommended.
special situations like those indicated in Table 1. Alternatively,
6.3 Standard Samples—It is good practice to include refer-
heat for1hat 52°C, cool, and test immediately. Restrict
ence materials if available. Commercially produced packaging
specimen size so as to maintain a minimum of 25 % head space
material representing either satisfactory or maximum permis-
in a jar. Normally, prepare a separate jar for each panelist. (If
sible levels of odor are suitable. However, maintenance of such
the amount of sample is limited, the same jar may be smelled
standards is usually difficult, since age and storage conditions
twice, provided1hor more is allowed in-between for
may drastically alter odor properties. As part of quality control
recovery.)
practices, a schedule should be established for acquiring and
7.2.2.2 Confining in Covered Glass Battery Jars—Store in
discarding standard samples; when appropriate, this schedule
should be accepted in advance by both manufacturer and battery jars (or similar large containers) for a standardized
period (16 to 24 h) at room temperature (20 to 25°C). Use a
purchaser. (When a product normally contains traces of spe-
cific solvents, gas chromatographic analysis is often used to sample of appropriate size. Prepare one jar per sample; this will
normally suffice for the whole panel.
help in selecting standards of uniform quality.)
7.3 Methods That Involve Moistening of Samples—Water
7. Methods for Preparing Test Specimens for brings out some types of odors. The following techniques may
be used, and are particularly appropriate for products that
Examination
normally may be subjected to moisture (see 5.1 for water
7.1 General—A single method will not suffice for the
quality):
preparation of test specimens because of the wide range of
7.3.1 Examination After Dampening—Sprinkle the sample
materials that may be tested and the many types of odors that
lightly with water, and smell immediately or after confining for
may be present. The more common methods are described in
a standardized brief period (30 min to 2 h) at room temperature
this section. Each laboratory should select and standardize the
(20 to 25°C) or at 38°C.
particular preparation procedures that seem best for specific
7.3.2 Examination After Confinement over Water—Store the
products with which it is concerned.
sample in a covered glass jar containing water adjacent to but
7.2 Methods that Utilize Direct Examination—There are
not in direct contact with the sample. Smell after storage for a
two categories of direct testing methods: immediate examina-
standardized period (16 to 24 h) at room temperature (20 to
tion without prior confinement and examination after samples
25°C) or for4hat 38°C.
have been confined appropriately in a closed container to
7.4 Methods That Examine Transfer to an Oily
enhance odor intensity.
Substance—To aid in identifying off odors and in estimating
7.2.1 Direct Examination Without Confinement—This ap-
their potential for contaminating fatty foods, the following are
proach is usual in the preliminary investigation of an odor
useful procedures:
problem. Testing may be done by one or two experienced
persons rather than a full sensory panel. Typical useful tech- 7.4.1 Examination for Transfer to Mineral Oil—Place the
niques are as follows:
specimen in a covered glass dish adjacent to, but not in contact
7.2.1.1 Examining Single Sheets—Crumple one or more with, 10 mL of odorless mineral oil in a 4-in. glass Petri dish
for a standardized period (16 to 24 h) at room temperature (20
individual sheets of the sample into a loose ball, then partially
open and sniff immediately while holding up to the face. To to 25°C). Oil soluble contaminants such as printing ink
solvents, kerosine, etc., can be detected by smelling the oil and
sample a large roll, cut or tear a conveniently sized represen-
tative specimen and test in the same way. comparing with an oil reference sample.
7.2.1.2 Examining Stacks of Sheets—Riffle a stack of sheets 7.4.2 Examination for Transfer to Butter—Prepare a sand-
to expose many fresh surfaces in rapid succession, while
wich consisting of a pat of butter between two pieces of the
simultaneously sniffing at the edge of the stack. specimen, and place in a covered glass Petri dish or a suitable
7.2.1.3 Examining Samples in Bundles—When a stack or screw cap jar. (A single test sandwich is adequate for a panel of
bundle of sample sheets is received appropriately wrapped in five to six people.) For a reference sample, place a similar pat
NOTICE: This standard has either been superceded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
E 619 – 84 (1995)
TABLE 1 Recommended Sample Preparation Methods for Examining Common Paper Packaging Odors
Recommended Sample Preparation Methods
Direct Moistening Odor or Flavor Transfer
Packaging Material Type of Odor
Storing Relevant
No After Mineral Milk
Sprinkling over Butter Cream Packaged
Confinement Confinement Oil Chocolate
Water Product
Paper and board Inherent kraft x x x x
A
Musty or moldy xx x x
(groundwood,
old news, waste)
Chlorinated phenol (additive xx
for slime control)
Sour (decomposed starch) x x x x
Paper, coated Volatile additives (casein xx
decomposition)
Board, waxed or Waxy, oxidized (burnt) xxxxxx
polyethylene- polyethylene
coated
B
Glassine, coated Inherent in coating; solvent, x xxx
plasticizer
Ink and varnish Oxidizing oils, solvent, xx x x x
plasticizer
C
Adhesive joints Solvents, sour starch, added xx x
(after perfume
thorough drying)
D D,E
Wax Oil, residual oxidized solvent x x x
A
4 h at 38°C.
B
16 to 24 h at 38°C.
C
Fresh and after 16 to 24 h at 38°C.
D
Fresh shavings at room temperature in small containers.
E
Confined with cheese, for example.
directly in a covered dish. After a standardized storage period specimens after preparation by a method or methods selected
(16 to 24 h) at room temperature (20 to 25°C), smell and taste from Section 7 should be evaluated by the test panel using
the test specimen of butter and the control specimen. appropriate sensory techniques. These techniques should have
7.4.3 Examination for Transfer to Cream—Place strips of been learned during panel training.
the test specimen in a Petri dish and cover with cream.
8.2 Procedure of Panel Examination:
Refrigerate at 5 to 7°C for a standardized period (16 to 24 h)
8.2.1 General Instructions:
and examine the cream, first by smelling and then by tasting.
8.2.1.1 The test supervisor should identify all samples
Run a blank test on the cream in a Petri dish. As an alternative,
including controls by random three-digit code numbers. The
form a tray or pouch from the specimen, fill to an appropriate
supervisor should give the panelists information about a test
level with cream, and test in the same way. This procedure has
procedure but no information about a sample prior to testing.
been widely used for printing ink odors, and is very sensitive.
(Afterwards, the supervisor should discuss with the panel the
7.4.4 Examination for Transfer to Milk Chocolate—Place
odor problem, the test results, and their significance. This step
the specimen adjacent to an appropriate amount of plain milk
is essential in maintaining panelists’ interest and motivation.)
chocolate in a covered glass Petri dish or a suitable screw cap
8.2.1.2 The test supervisor should provide each panel mem-
bottle, and hold at room temperature for 1 or 2 days. Then taste
ber with a set of prepared specimens, a report form, and verbal
the chocolate and compare with a control.
or written instructions for examining the sample set.
7.5 Methods That Examine Transfer to an Odor-Sensitive
8.2.1.3 Working independently, panelists should examine
Commercial Product—To help gage the practical significance
the specimens as instructed and complete the individual r
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