CEN/TR 15645-2:2008

Paper and board intended to come into contact with foodstuffs - Calibration of the off flavour test - Part 2: Fatty food

This Technical Report specifies a written protocol to prepare calibration samples for assessing off-flavour (given by benzaldehyde) in a test substance representative of fatty food products (coconut oil). Essentially, this is meant to simulate the transfer of off-flavours from paper and board to a fatty food product.
This Technical Report also specifies how to train the panel in the use of the calibration samples.

Papier und Pappe vorgesehen für den Kontakt mit Lebensmitteln - Kalibrierung für die Geschmacksprüfung - Teil 2: Fettende Lebensmittel

Papiers et cartons destinés en entrer en contact avec les denrées alimentaires - Étalonnage des essais de flaveur atypique - Partie 2 : Aliments gras

Le présent Rapport technique spécifie un protocole écrit de préparation des échantillons d'étalonnage en vue de l'évaluation de la flaveur atypique (fournie par le benzaldéhyde) dans une substance d'essai représentative des produits alimentaires gras (huile de coco). Pour l'essentiel, ceci vise à simuler le transfert des flaveurs atypiques du papier et du carton vers un produit alimentaire gras.
Le présent Rapport technique spécifie également le mode d'entraînement du jury à l'utilisation des échantillons d'étalonnage.

Papir, karton in lepenka v stiku z živili - Umerjanje za preskus neprimernega vonja ali okusa - 2. del: Maščobna živila

General Information

• Status: Published
• Publication Date: 22-Jan-2008
• ICS: 67.250 - Materials and articles in contact with foodstuffs
• ICS: 85.060 - Paper and board
• Technical Committee: CEN/TC 172 - Pulp, paper and board
• Drafting Committee: CEN/TC 172 - Pulp, paper and board
• Current Stage: 9093 - Decision to confirm - Review Enquiry
• Completion Date: 30-May-2011
• Ref Project: SIST-TP CEN/TR 15645-2:2008 - Paper and board intended to come into contact with foodstuffs - Calibration of the off flavour test - Part 2: Fatty food

Relations

• Corrected By: CEN/TR 15645-2:2008/AC:2008 - Paper and board intended to come into contact with foodstuffs - Calibration of the off-flavour test - Part 2: Fatty food
• Effective Date: 22-Dec-2008

Standards Content (Sample)

SLOVENSKI STANDARD
01-april-2008
3DSLUNDUWRQLQOHSHQNDYVWLNX]åLYLOL8PHUMDQMH]DSUHVNXVQHSULPHUQHJDYRQMD
DOLRNXVDGHO0DãþREQDåLYLOD
Paper and board intended to come into contact with foodstuffs - Calibration of the off
flavour test - Part 2: Fatty food
Papier und Pappe vorgesehen für den Kontakt mit Lebensmitteln - Kalibrierung für die
Geschmacksprüfung - Teil 2: Fettende Lebensmittel
Papiers et cartons destinés en entrer en contact avec les denrées alimentaires -
Étalonnage des essais de flaveur atypique - Partie 2 : Aliments gras
Ta slovenski standard je istoveten z: CEN/TR 15645-2:2008
ICS:
67.250 Materiali in predmeti v stiku z Materials and articles in
živili contact with foodstuffs
85.060 Papir, karton in lepenka Paper and board
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

TECHNICAL REPORT
CEN/TR 15645-2
RAPPORT TECHNIQUE
TECHNISCHER BERICHT
January 2008
ICS 67.250; 85.060
English Version
Paper and board intended to come into contact with foodstuffs -
Calibration of the off flavour test - Part 2: Fatty food
Papiers et cartons destinés en entrer en contact avec les Papier und Pappe vorgesehen für den Kontakt mit
denrées alimentaires - Étalonnage des essais de flaveur Lebensmitteln - Kalibrierung für die Geschmacksprüfung -
atypique - Partie 2 : Aliments gras Teil 2: Fettende Lebensmittel
This Technical Report was approved by CEN on 13 August 2007. It has been drawn up by the Technical Committee CEN/TC 172.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland,
France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,
Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: rue de Stassart, 36  B-1050 Brussels
© 2008 CEN All rights of exploitation in any form and by any means reserved Ref. No. CEN/TR 15645-2:2008: E
worldwide for CEN national Members.

Contents Page
Foreword.4
Introduction .5
1 Scope .5
2 Normative references .5
3 Terms and definitions .6
4 Principle.7
5 Materials an reagents .8
5.1 General.8
5.2 Test substance.8
5.3 Spiking compound.8
6 Equipment .8
6.1 General.8
6.2 Aluminium foil.8
6.3 Petri dishes.8
6.4 Plates for serving the test portions .8
6.5 Plastic spoons or plastic toothpicks .8
6.6 Glass flasks .8
6.7 Moulds for preparation of test portions .9
6.8 Other laboratory equipment .9
7 Preparation of calibration samples.9
7.1 General.9
7.2 Preparation of the calibration samples .9
7.3 Preparation of test portions from a calibration sample.10
7.3.1 General.10
8 Sensory tests .12
8.1 General test conditions.12
8.2 Sensory Panel .12
8.3 Sample presentation .12
8.4 Sensory evaluation of off-flavour.12
9 Test procedure for sensory panel.13
9.1 General.13
9.2 First step: Assessment before training.13
9.3 Second step: Training of the panel.14
9.4 Third step: Assessment after training.15
10 Data collection and reporting.16
10.1 General.16
10.2 Data format .16
11 Data analysis.16
Annex A (informative) Specification of coconut oil .17
Annex B (informative) Experimental design for sample evaluation before training (Rep 1 and Rep
2).18
Annex C (informative) Example of evaluation form to be used during assessments (first step
and third step).19
Annex D (informative) Example of evaluations form to be used during training (second step).20
Annex E (informative) Experimental design for sample evaluation after training (Rep1 and Rep2).21
Annex F (informative) Example of data entry sheets for the first step.22
Annex G (informative) Example of data entry sheets for the third step.26
Annex H (informative) Method of chemical analysis.30
Annex I (informative) Mood's median test.32
Annex J (informative) Tukey's Quick (Pocket) Test .35
Bibliography.36

Foreword
This document (CEN/TR 15645-2:2008) has been prepared by Technical Committee CEN/TC 172 “Pulp,
paper and board”, the secretariat of which is held by DIN.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights.
Introduction
Paper and board, intended to be in contact with food, may have characteristic off-flavours that can migrate via
airspace to the food packed in it. The purpose of testing the off-flavour of food in contact with paper and board
is to establish whether the material to be tested possesses an inherent off-flavour when kept at room
temperature.
In order to gain reliable results from the sensory evaluation, the performance of a sensory panel assessing the
off-flavour within test material needs to be validated. This can be implemented through a training procedure by
using spiked calibration samples prepared according to the given instructions.
This document consists of:
 protocol to prepare the calibration samples (spiked coconut fat) for sensory evaluation of off-flavour;
 description of the training procedure for a sensory panel in the use of the calibration samples;
 instructions for sensory evaluation of calibration samples before and after training.
This guide is meant to be used in connection with the European Standard EN 1230-2. The guidance given in
this document is only a recommendation. Please note that the calibration samples in which preparation is
described, can be applied also other ways than described in this document.
This guide has been devised and collaboratively tested in the context of the EU research project
CALIBSENSORY (Growth programme, Measurement and Testing activity, GRD2-2000-30015) and it is the
sole responsibility of its authors. It does in no way represent the views of the Commission or its services.
Published results of the project are available at http://www1.kcl.fi/euproj/calib.html .
1 Scope
This Technical Report specifies a written protocol to prepare calibration samples for assessing off-flavour
(given by benzaldehyde) in a test substance representative of fatty food products (coconut oil). Essentially,
this is meant to simulate the transfer of off-flavours from paper and board to a fatty food product.
This Technical Report also specifies how to train the panel in the use of the calibration samples.
2 Normative references
The following referenced documents are indispensable for the application of this document. For dated
references, only the edition cited applies. For undated references, the latest edition of the referenced
document (including any amendments) applies.
ISO 6658, Sensory analysis – Methodology – General guidance
ISO 8586-1, Sensory analysis – General guidance for the selection, training and monitoring of assessors –
Part1: Selected assessors
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
assessor
any person taking part in a sensory test
[see ISO 5492:1992]
3.2
calibration procedure
protocol of calibration samples and written instructions to train selected assessors with calibration samples i.e.
calibrate the panel
3.3
control sample
a hidden reference sample served blind coded to the assessors among the calibration samples, and prepared
according the procedure of the calibration samples but without the spiking compound
3.4
flavour
complex combination of the olfactory, gustatory and trigeminal sensations perceived during tasting
NOTE The flavour may be influenced by tactile, thermal, painful and/or kinaesthesic effects
[see ISO 5492:1992]
3.5
multicomparison test
test where the assessor is asked to give a rating of the intensity of the difference in taste between test
portions for analysis and a known reference sample
3.6
off-flavour
a typical flavour often associated with deterioration or transformation of the product
[see ISO 5492:1992]
3.7
reference sample
calibration sample without any spiking compound, i.e. pure coconut oil
NOTE This is presented to the assessors labelled as "Reference" and served to the assessors before the calibration
samples.
3.8
selected assessor
assessor chosen for his/her ability to perform a sensory test
[see ISO 5492:1992]
3.9
spiking compound
a volatile chemical compound having a specific flavour
NOTE In this case benzaldehyde is the selected spiking compound
3.10
spiking method
a method for spiking the test substance with spiking compounds
3.11
taint
taste or odour
...