EN 1230-2:2009

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.

General Information

• Status: Published
• Publication Date: 03-Nov-2009
• Withdrawal Date: 30-May-2010
• ICS: 55.040 - Packaging materials and accessories
• 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/WG 3 - Analytical methods for the assessment of paper and board in contact with foodstuffs
• Current Stage: 9060 - Closure of 2 Year Review Enquiry - Review Enquiry
• Start Date: 02-Sep-2025
• Completion Date: 02-Sep-2025
• Ref Project: SIST EN 1230-2:2010 - Paper and board intended to come into contact with foodstuffs - Sensory analysis - Part 2: Off-flavour (taint)

Relations

• Replaces: EN 1230-2:2001 - Paper and board intended for contact with foodstuffs - Sensory analysis - Part 2: Off-flavour (taint)
• Effective Date: 08-Jun-2022
• Replaces: EN 1230-2:2001/AC:2002 - Paper and board intended for contact with foodstuffs - Sensory analysis - Part 2: Off-flavour (taint)
• Effective Date: 07-Nov-2009

Overview

EN 1230-2:2009 - published by CEN - is the European standard for sensory analysis of off-flavour (taint) from paper and board intended to come into contact with foodstuffs. It defines a controlled sensory test to determine whether volatile or airborne substances from paper or board transfer to a food simulant and affect taste. The method applies to all kinds of paper and board (including coated and printed materials) and is intended to support conformity assessment of food contact materials - not to measure consumer preference.

Key topics and technical requirements

• Purpose: Detect flavour taint transmitted through headspace (air) from material to a test substance.
• Test principle: Store test pieces together with a test substance in sealed glass vessels for 44–48 hours at (23 ± 2) °C and at a specified relative humidity. The test substance does not touch the material.
• Humidity control: Examples of saturated salt solutions to fix humidity:
  • Magnesium nitrate → about 53% RH
  • Sodium chloride → about 75% RH
• Test substances (examples): butter or margarine (meat/cheese), milk chocolate or coconut oil (fatty foods), icing sugar or crushed plain biscuits (dry foods), water (liquids/dairy).
• Sensory panels: At least six selected assessors, trained and healthy, following ISO guidance (e.g., ISO 8586-1). Performance checks and reference series are recommended.
• Assessment methods: Three alternative sensory procedures are described:
  • Triangle test (statistically efficient; detects difference)
  • Extended triangle test (detects and rates intensity)
  • Multicomparison test (rates intensity across many samples; less statistically efficient)
• Scoring and analysis: Intensity scored on a 0–4 scale; median intensity reported. Statistical significance is applied for triangle tests; normative annexes include significance tables and reporting requirements.
• Equipment & hygiene: Odour-free glass jars, Petri dishes, supports, spoons and minimal-odour cleaning. Sampling, storage and sample preparation rules are defined.

Applications and users

• Who uses it: Paper/board manufacturers, converters, packaging designers, food producers, regulatory and quality laboratories, and compliance teams working with food contact materials.
• Why it’s used: To verify that packaging materials will not impart off-flavours to packaged foods, to support product development, quality control, supplier acceptance testing and regulatory compliance for food contact materials.
• Practical value: Provides reproducible, standardized sensory methods for decision-making about material suitability and risk of flavour contamination before commercial use.

Related standards

• EN 1230-1 (Part 1: Odour)
• EN ISO 186:2002 (sampling)
• ISO 5492 (sensory vocabulary), ISO 8586-1 (panel selection), ISO 8589 (test conditions)
• CEN/TR 15645-2 & CEN/TR 15645-3 (calibration/reference series for fatty and dry foods)

Keywords: EN 1230-2:2009, sensory analysis, off-flavour, taint, paper and board, food contact materials, triangle test, multicomparison test, CEN.

Standards Content (Sample)

2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.*HVFKPDFNVEHUWUDJXQJPaper 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

EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
EN 1230-2
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
Management Centre:
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

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

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

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

[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
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