SIST EN 1230-2:2002
(Main)Paper and board intended for contact with foodstuffs - Sensory analysis - Part 2: Off-flavour (taint)
Paper and board intended for 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 übergeht und deren Geschmack beeinflussen können. 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.
Papier et carton destinés a 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'etre transmises par l'air a une substance d'essai et d'en modifier le gout. Elle s'applique a tous les types de papier et carton, y compris les matériaux couchés et imprimés, destinés a entrer en contact avec les denrées alimentaires. Elle n'est pas applicable a la détermination des préférences des consommateurs.
Papir, karton in lepenka, namenjeni neposrednemu stiku z živili – Senzorična analiza – 2. del: Neznačilna aroma (privzet okus ali vonj)
General Information
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Standards Content (Sample)
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Papier und Pappe vorgesehen für den Kontakt mit Lebensmitteln - Sensorische Analyse - Teil 2: GeschmacksübertragungPapier et carton destinés a entrer en contact avec les denrées alimentaires - Analyse sensorielle - Partie 2: Flaveur atypique (flaveur ou odeur parasite)Paper and board intended for 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 1230-2:2001SIST EN 1230-2:2002en01-maj-2002SIST EN 1230-2:2002SLOVENSKI
STANDARD
SIST EN 1230-2:2002
EUROPEAN STANDARDNORME EUROPÉENNEEUROPÄISCHE NORMEN 1230-2October 2001ICS 55.040; 67.250; 85.060English versionPaper and board intended for contact with foodstuffs - Sensoryanalysis - Part 2: Off-flavour (taint)Papier et carton destinés à entrer en contact avec lesdenrées alimentaires - Analyse sensorielle - Partie 2:Flaveur atypique (flaveur ou odeur parasite)Papier und Pappe vorgesehen für den Kontakt mitLebensmitteln - Sensorische Analyse - Teil 2:GeschmacksübertragungThis European Standard was approved by CEN on 30 September 2001.CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this EuropeanStandard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such nationalstandards may be obtained on application to the 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 translationunder the responsibility of a CEN member into its own language and notified to the Management Centre has the same status as the officialversions.CEN members are the national standards bodies of Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Greece,Iceland, Ireland, Italy, Luxembourg, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and United Kingdom.EUROPEAN COMMITTEE FOR STANDARDIZATIONCOMITÉ EUROPÉEN DE NORMALISATIONEUROPÄISCHES KOMITEE FÜR NORMUNGManagement Centre: rue de Stassart, 36
B-1050 Brussels© 2001 CENAll rights of exploitation in any form and by any means reservedworldwide for CEN national Members.Ref. No. EN 1230-2:2001 ESIST EN 1230-2:2002
EN 1230-2:2001 (E)2ContentsIntroduction.41Scope.42Normative references.43Terms and definitions.54Principle.65Reagents.65.1Test substance.65.2Saturated magnesium nitrate solution.75.3Saturated sodium chloride solution.76Test panel.77Test conditions.78Equipment.78.1General.78.2Vessels.78.3Petri dishes.78.4Supports for the Petri dishes in the glass jars.78.5Small glass dishes or odourless plastic disposable dishes.88.6Spoons.88.7Evaluating forms.88.8Water and glasses or drinking cups.89Sampling and storage of sample.810Preparation of sample.811Procedure.812Evaluation.912.1General procedure.912.2Triangle test.912.3Extended triangle test.912.4Multicomparison test.1013Expression of results.1013.1Calculation.1013.1.1Significance of taint (triangle and extended triangle test).1013.1.2Intensity of taint (extended triangle and multicomparison test).1013.2Result.1014Test report.10Annex A (informative)
Example of an efficient cleaning procedure.11Annex B (informative)
Example of an assembly for the storage of test pieces and test substance.12Annex C (informative)
Example of an evaluation form for extended triangle test.13Annex D (normative)
Triangle test significance table.14Bibliography.15SIST EN 1230-2:2002
EN 1230-2:2001 (E)3ForewordThis European Standard has been prepared by Technical Committee CEN /TC 172, "Pulp, paper and board", thesecretariat 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 orby endorsement, at the latest by April 2002, and conflicting national standards shall be withdrawn at the latest byApril 2002.EN 1230 contains the following parts: Part 1: Odour Part 2: Off flavour (taint)The annexes A, B and C are informative ; annex D is normative. This European Standard also contains aBibliography.According to the CEN/CENELEC Internal Regulations, the national standards organizations of the followingcountries are bound to implement this European Standard: Austria, Belgium, Czech Republic, Denmark, Finland,France, Germany, Greece, Iceland, Ireland, Italy, Luxembourg, Netherlands, Norway, Portugal, Spain, Sweden,Switzerland and the United Kingdom.SIST EN 1230-2:2002
EN 1230-2:2001 (E)4IntroductionThe 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-flavourtransmitted 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 offoodstuffs.For evaluation of the test substance three alternative testing procedures are described:1) the triangle test;2) the extended triangle test;3) 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 affectedby the presence of atypical data than the multicomparison test.The extended triangle test, though very useful, is not used by the majority of sensory laboratories, as it is verydemanding as regards the assessors. Two different psychological tasks are involved in these tests (difference andintensity) and the results are dependent on one another.The multicomparison test may be preferred when a large number of samples are to be tested, as this procedure isless time consuming compared to the triangle tests. It is also the most common sensory test applied for evaluation ofpaper and board. The method is statistically less efficient than the triangle test.NOTEThe triangle and the extended tests are described in detail in ISO 5492. The multicomparison test is not described inany 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 storageconditions of the paper or board.Part 1, "Odour" comprises the corresponding method for the estimation of odour originating from paper or boardintended for food contact.1 ScopeThis European Standard specifies whether a paper or board sample contains substances which may be transmittedthrough the air space to a test substance and affect its taste. It is applicable to all kinds of paper and board, includingcoated and printed material, intended to come into contact with foodstuffs. It is not applicable for the determination ofconsumers' preference.2 Normative referencesThis European Standard incorporates by dated or undated reference, provisions from other publications. Thesenormative references are cited at the appropriate places in the text, and the publications are listed hereafter. Fordated references, subsequent amendments to or revisions of any of these publications apply to this EuropeanStandard only when incorporated in it by amendment or revision. For undated references the latest edition of thepublication referred to applies (including amendments).ISO 5492, Sensory analysis — Vocabulary.ISO 8586-1, Sensory analysis — General guidance for the selection, training and monitoring of assessors — Part1: Selected assessors.SIST EN 1230-2:2002
EN 1230-2:2001 (E)5ISO 8589, Sensory analysis — General guidance for the design of test rooms.EN ISO 186, Paper and board — Sampling to determine average quality (ISO 186:1994).3 Terms and definitionsFor the purposes of this European Standard, the following terms and definitions apply.3.1tastesensations perceived by the taste organ when stimulated by certain soluble substances [see ISO 5492]3.2flavourcomplex combination of the olfactory, gustatory and trigeminal sensations perceived during tasting. The flavour maybe influenced by tactile, thermal, painful and/or kinaesthesic effects [see ISO 5492]3.3tainttaste or odour foreign to the product [see ISO 5492]3.4off-flavouratypical flavour often associated with deterioration or transformation of the product [see ISO 5492]NOTEFor simplicity, taste and flavour are used as synonyms in this European Standard, though this is not exactly inaccordance with ISO 5492. The same regards taint and off-flavour.3.5sampleaggregate of all the specimens taken from the lot to provide information on the average quality of the lot and possiblyserve as a basis for a decision on the lot [see EN ISO 186]3.6test piecepiece or pieces of paper or board on which the measurement is carried out in accordance with the stipulations of themethods of testThe test piece is generally taken from a specimen; in some instances the test piece may be the specimen itself, orseveral specimens [see EN ISO 186].3.7test substancefoodstuff intended to be packed, or a suitable test food product3.8test portionportion of the test substance which is directly tested by the assessor [see ISO 5492]3.8.1test portion for analysisquantity of test substance which has been stored along with the test pieces3.8.2test portion for controlquantity of test substance which has been stored in the same way but without test pieces3.9assessorany person taking part in a sensory test [see ISO 5492]SIST EN 1230-2:2002
EN 1230-2:2001 (E)63.10selected assessorassessor chosen for his/her ability to perform a sensory test [see ISO 5492]3.11triangle testmethod of difference testing involving the simultaneous presentation of three coded test pieces, two of which areidentical. The assessor is asked to select the sample perceived as different [see ISO 5492]3.12extended triangle testtriangle test where one porti
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