CEN/TR 15645-3:2008
(Main)Paper and board intended to come into contact with foodstuffs - Calibration of the off-flavour test - Part 3: Dry food
Paper and board intended to come into contact with foodstuffs - Calibration of the off-flavour test - Part 3: Dry food
This Technical Report specifies a written protocol to prepare calibration samples for assessment of off-flavour (given by benzaldehyde) in a test substance representative of dry food products (icing sugar). Essentially, this is meant to simulate the transfer of off-flavours from paper and board to a dry food product.
This Technical Report also specifies how to train the panel in the use of the calibration samples.
The general outline of the test procedure consists of sensory assessment of off-flavour in samples without formal training by a selected panel, followed by training of the panel, and finally sensory assessment of the samples after training by the same sensory panel.
Papier und Pappe vorgesehen für den Kontakt mit Lebensmitteln - Kalibrierung für die Geschmacksprüfung - Teil 3: Trockene Lebensmittel
Papiers et cartons destinés à entrer en contact avec les denrées alimentaires - Etalonnage des essais de flaveur atypique - Partie 3 : Aliments secs
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 secs (sucre glace). Pour l'essentiel, ceci vise à simuler le transfert des flaveurs atypiques du papier et du carton vers un produit alimentaire sec.
Le présent Rapport technique spécifie également le mode d'entraînement du jury à l'utilisation des échantillons d'étalonnage.
De manière générale, le mode opératoire d’essai se décompose comme suit : une analyse sensorielle de la flaveur atypique dans des échantillons, sans entraînement formel préalable, par un jury sélectionné, suivie d’un entraînement du jury, puis une analyse sensorielle des échantillons par le même jury d'analyse sensorielle préalablement entraîné.
Papir, karton in lepenka v stiku z živili - Umerjanje za preskus neustreznega vonja ali okusa - 3. del: Suha živila
General Information
Relations
Standards Content (Sample)
SLOVENSKI STANDARD
01-april-2008
Papir, karton in lepenka v stiku z živili - Umerjanje za preskus neustreznega vonja
ali okusa - 3. del: Suha živila
Paper and board intended to come into contact with foodstuffs - Calibration of the off-
flavour test - Part 3: Dry food
Papier und Pappe vorgesehen für den Kontakt mit Lebensmitteln - Kalibrierung für die
Geschmacksprüfung - Teil 3: Trockene Lebensmittel
Papiers et cartons destinés à entrer en contact avec les denrées alimentaires -
Etalonnage des essais de flaveur atypique - Partie 3 : Aliments secs
Ta slovenski standard je istoveten z: CEN/TR 15645-3:2008
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 15645-3
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 3: Dry food
Papiers et cartons destinés à entrer en contact avec les Papier und Pappe vorgesehen für den Kontakt mit
denrées alimentaires - Etalonnage des essais de flaveur Lebensmitteln - Kalibrierung für die Geschmacksprüfung -
atypique - Partie 3 : Aliments secs Teil 3: Trockene 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 15645-3:2008: E
worldwide for CEN national Members.
Contents Page
Foreword.4
Introduction .5
1 Scope .6
2 Normative references .6
3 Terms and definitions .6
4 Principle.8
5 Materials and reagents.8
5.1 General.8
5.2 Test substance.8
5.3 Spiking compound.8
5.4 Solvent .8
5.5 Silicone (optional).9
5.6 Saturated sodium chloride solution .9
6 Equipment .9
6.1 General.9
6.2 Dessicators.9
6.3 Glass-weighting flasks.9
6.4 Glass rods .9
6.5 Plastic spoons.9
7 Preparation of calibration samples.10
7.1 General.10
7.2 Stability of calibration samples.10
7.3 Preparation of saturated sodium chloride solution .10
7.4 Preparation of icing sugar test portions .10
7.5 Preparation of spiking solutions.11
7.6 Preparation of calibration samples.11
8 Sensory tests .13
8.1 General test conditions.13
8.2 Sensory panel .13
8.3 Sample presentation .13
8.4 Sensory evaluation of off-flavour.14
9 Test procedure for sensory panel.14
9.1 General.14
9.2 First step: Assessment before training.15
9.3 Second step: Training of the panel.15
9.4 Third step: Assessment after training.17
10 Data collection and reporting.17
10.1 General.17
10.2 Data format .17
11 Data analysis.18
Annex A (informative) Specifications of recommended dessicators .19
Annex B (informative) Experimental design for sample evaluation before training (Rep 1) .20
Annex C (informative) Experimental design for sample evaluation before training (Rep 2) .21
Annex D (informative) Example of evaluation form for use during assessments (first step and
third step) .22
Annex E (informative) Example of evaluation form for use during training (second step).23
Annex F (informative) Experimental design for sample evaluation after training (Rep 1) .24
Annex G (informative) Experimental design for sample evaluation after training (Rep 2).25
Annex H (informative) Example of data entry sheets for the first step .26
Annex I (informative) Example of data entry sheets for the third step.30
Annex J (informative) Mood’s median test.34
Annex K (informative) Tukey's Quick (Pocket) Test.37
Annex L (informative) Method of chemical analysis .38
Bibliography.41
Foreword
This document (CEN/TR 15645-3:2008) 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
the 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 icing sugar) 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, the preparation of which is
described, can be applied also in 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 assessment of off-flavour
(given by benzaldehyde) in a test substance representative of dry food products (icing sugar). Essentially, this
is meant to simulate the transfer of off-flavours from paper and board to a dry food product.
This Technical Report also specifies how to train the panel in the use of the calibration samples.
The general outline of the test procedure consists of sensory assessment of off-flavour in samples without
formal training by a selected panel, followed by training of the panel, and finally sensory assessment of the
samples after training by the same sensory panel.
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 —
Part 1: 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
calibration sample
test substance that is spiked with spiking compound at a certain concentration
3.4
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
3.5
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]
3.6
multicomparison test
test where the assessor is asked to give a rating of the intensity of the difference in taste between test
portio
...
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