Paper and board intended to come into contact with foodstuffs - Sensory analysis - Part 2: Off-flavour (taint)
This European Standard specifies whether a paper or board sample contains substances which may be trans-mitted through the air space to a test substance and affect its taste. It is applicable to all kinds of paper and board, including coated and printed material, intended to come into contact with foodstuffs. It is not applicable for the determination of consumers' preference.
Papier und Pappe vorgesehen für den Kontakt mit Lebensmitteln - Sensorische Analyse - Teil 2: Geschmacksübertragung
Diese Europäische Norm legt fest, ob eine Papier- oder Kartonprobe Substanzen enthält, welche über die Gasphase auf ein Prüfmedium übergehen und deren Geschmack beeinflussen. Sie ist anwendbar auf alle Arten von Papieren und Kartons, einschließlich beschichtetem und bedrucktem Material, das dazu bestimmt ist, mit Lebensmitteln in Kontakt zu kommen. Sie ist nicht anwendbar als Akzeptanz- oder Beliebtheitstest für Verbraucher.
Papiers et cartons destinés à entrer en contact avec les denrées alimentaires - Analyse sensorielle - Partie 2 : Flaveur atypique (flaveur ou odeur parasite)
La présente Norme européenne spécifie si un échantillon de papier ou de carton contient des substances susceptibles d’être transmises par l’air à une substance d’essai et d’en modifier le goût. Elle s’applique à tous les types de papier et carton, y compris les matériaux couchés et imprimés, destinés à entrer en contact avec les denrées alimentaires. Elle n’est pas applicable à la détermination des préférences des consommateurs.
Papir, karton in lepenka, namenjeni stiku z živili - Senzorična analiza - 2. del: Neznačilna aroma (privzet okus ali vonj)
Ta evropski standard določa, ali vzorec papirja, kartona ali lepenke vsebuje snovi, ki se lahko prenašajo skozi zračni prostor do preskusne snovi in vplivajo na njen okus. Velja za vse vrste papirja, kartona in lepenke, vključno s premazanim in potiskanim materialom, ki je namenjen neposrednemu stiku z živili. Ne velja za ugotavljanje potrošniških preferenc.
Standards Content (Sample)
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.*HVFKPDFNVEHUWUDJXQJPaper and board intended to come into contact with foodstuffs - Sensory analysis - Part 2: Off-flavour (taint)85.060Papir, karton in lepenkaPaper and board67.250Materiali in predmeti v stiku z živiliMaterials and articles in contact with foodstuffsICS:Ta slovenski standard je istoveten z:EN 1230-2:2009SIST EN 1230-2:2010en,fr,de01-februar-2010SIST EN 1230-2:2010SLOVENSKI
STANDARDSIST EN 1230-2:2002/AC:2003SIST EN 1230-2:20021DGRPHãþD
SIST EN 1230-2:2010
EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
November 2009 ICS 55.040; 67.250; 85.060 Supersedes EN 1230-2:2001English Version
Paper and board intended to come into contact with foodstuffs -Sensory analysis - Part 2: Off-flavour (taint)
Papier et cartons destinés à entrer en contact avec les denrées alimentaires - Analyse sensorielle - Partie 2 : Flaveur atypique (flaveur ou odeur parasite)
Papier und Pappe vorgesehen für den Kontakt mit Lebensmitteln - Sensorische Analyse - Teil 2: Geschmacksübertragung This European Standard was approved by CEN on 5 October 2009.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national standards may be obtained on application to the CEN Management Centre or to any CEN member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by translation under the responsibility of a CEN member into its own language and notified to the CEN Management Centre has the same status as the official versions.
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
Avenue Marnix 17,
B-1000 Brussels © 2009 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 1230-2:2009: ESIST EN 1230-2:2010
EN 1230-2:2009 (E) 2 Contents Page Foreword .3Introduction .41 Scope .52 Normative references .53 Terms and definitions .54 Principle .75 Reagents .75.1 Test substance .75.2 Saturated magnesium nitrate solution .75.3 Saturated sodium chloride solution .76 Test panel .87 Test conditions .88 Equipment .88.1 General .88.2 Vessels .88.3 Petri dishes .88.4 Supports for the Petri dishes in the glass jars .88.5 Small glass dishes or odourless plastic disposable dishes .88.6 Spoons .88.7 Evaluating forms .98.8 Water and glasses or drinking cups .99 Sampling and storage of sample .910 Preparation of sample .911 Procedure .912 Evaluation . 1012.1 General procedure . 1012.2 Triangle test . 1012.3 Extended triangle test . 1012.4 Multicomparison test . 1113 Expression of results . 1113.1 Calculation . 1113.1.1 Significance of taint (triangle and extended triangle test) . 1113.1.2 Intensity of taint (extended triangle and multicomparison test) . 1113.2 Result . 1114 Test report . 11Annex A (informative)
Example of an efficient cleaning procedure . 12Annex B (informative)
Example of an assembly for the storage of test pieces and test substance . 13Annex C (informative)
Example of an evaluation form for extended triangle test . 14Annex D (normative)
Triangle test significance table . 15Bibliography . 16 SIST EN 1230-2:2010
EN 1230-2:2009 (E) 3 Foreword This document (EN 1230-2:2009) has been prepared by Technical Committee CEN/TC 172 “Pulp, paper and board”, the secretariat of which is held by DIN. This European Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by May 2010, and conflicting national standards shall be withdrawn at the latest by May 2010. 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. This document supersedes EN 1230-2:2001 and EN 1230-2:2001/AC 2002. With regard to EN 1230-2:2001 and EN 1230-2:2001/AC:2002 the following changes have been made: a) including coconut oil for fatty food and icing sugar for example for dry, non-fatty food (see 5.1); b) including the references to CEN/TR 15645-2 and CEN/TR 15645-3 (Note in Clause 6); c) simplifying the descriptions of evaluation scale of off-flavour (see 12.3 and Annex C); d) incorporation of EN 1230-2:2001/AC: 2002; e) editorial updating. EN 1230 consists of the following parts, under the general title Paper and board intended to come into contact with foodstuffs – Sensory analysis: Part 1: Odour Part 2: Off-flavour (taint) Annexes A, B and C are informative; Annex D is normative. According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: 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 the United Kingdom. SIST EN 1230-2:2010
EN 1230-2:2009 (E) 4
Introduction The taint test is valid for evaluation of whether the material to be tested may bring about a change in the taste (flavour) of the food to be in contact with the material. The test serves for evaluating the possible off-flavour transmitted from a paper and board intended for food packaging or otherwise to come into contact with foodstuffs. According to the results conclusions may be drawn as to the suitability of the material tested for packaging of foodstuffs. For evaluation of the test substance three alternative testing procedures are described: a) the triangle test; b) the extended triangle test; c) the multicomparison test. It is recommended to use the triangle test when rating of the intensity of taint is not needed. This test is less affected by the presence of atypical data than the multicomparison test. The multicomparison test may be preferred when a large number of samples are to be tested, as this procedure is less time consuming compared to the triangle tests. It is also the most common sensory test applied for evaluation of paper and board. The method is statistically less efficient than the triangle test. NOTE The triangle and the extended triangle tests are described in detail in ISO 5492. The multicomparison test is not described in any ISO Standard. In order to give reliable results this test should be performed by selected assessors. The result may be influenced by the time elapsed between manufacturing and testing as well as by the storage conditions of the paper or board. "Part 1: Odour" comprises the corresponding method for the estimation of odour originating from paper or board intended for food contact. SIST EN 1230-2:2010
EN 1230-2:2009 (E) 5
1 Scope This European Standard specifies whether a paper or board sample contains substances which may be trans-mitted through the air space to a test substance and affect its taste. It is applicable to all kinds of paper and board, including coated and printed material, intended to come into contact with foodstuffs. It is not applicable for the determination of consumers' preference. 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. EN ISO 186:2002, Paper and board — Sampling to determine average quality (ISO 186:2002) 3 Terms and definitions For the purposes of this document, the following terms and definitions apply. 3.1 taste sensations perceived by the taste organ when stimulated by certain soluble substances
[ISO 5492:2008] 3.2 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. [ISO 5492] 3.3 taint taste or odour foreign to the product
[ISO 5492:2008] 3.4 off-flavour atypical flavour often associated with deterioration or transformation of the product
[ISO 5492:2008] NOTE For simplicity, taste and flavour are used as synonyms in this European Standard, though this is not exactly in accordance with ISO 5492. The same regards taint and off-flavour. 3.5 sample the aggregate of all the specimens taken from the lot to provide information on the average quality of the lot and possibly serve as a basis for a decision on the lot
[EN ISO 186:2002] SIST EN 1230-2:2010
EN 1230-2:2009 (E) 6 3.6 test piece the piece or pieces of paper or board on which the measurement is carried out in accordance with the stipulations of the methods of test NOTE The test piece is generally taken from a specimen; in some instances the test piece may be the specimen itself, or several specimens. [EN ISO 186] 3.7 test substance foodstuff intended to be packed, or a suitable test food product 3.8 test portion portion of the test sample which is directly tested by the assessor
[ISO 5492:2008] 3.8.1 test portion for analysis the quantity of test substance which has been stored along with the test pieces 3.8.2 test portion for control the quantity of test substance which has been stored in the same way but without test piece 3.9 assessor any person taking part in a sensory test
[ISO 5492:2008] 3.10 selected assessor assessor chosen for his/her ability to perform a sensory test
[ISO 5492:2008] 3.11 triangle test method of difference testing involving the simultaneous presentation of three coded samples, two of which are identical NOTE The assessor is asked to select the sample perceived as different. [ISO 5492] 3.12 extended triangle test triangle test where one portion is a test portion for analysis, and two are test portions for control NOTE The assessor is asked to give a rating of the sample which he/she finds odd. 3.13 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 test portion for control SIST EN 1230-2:2010
EN 1230-2:2009 (E) 7 4 Principle Test pieces of the material to be examined are stored in glass jars together with the test substance for 44 h to 48 h at (23 ± 2) °C at specified humidity, in the dark. The selected humidity (as given in 5.2 or 5.3)