SIST EN 1230-2:2010
(Main)Paper and board intended to come into contact with foodstuffs - Sensory analysis - Part 2: Off-flavour (taint)
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.
Papier 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
- 18-Jan-2010
- Technical Committee
- VPK - Pulp, paper, board and products
- Current Stage
- 6060 - National Implementation/Publication (Adopted Project)
- Start Date
- 04-Jan-2010
- Due Date
- 11-Mar-2010
- Completion Date
- 19-Jan-2010
Relations
- Effective Date
- 01-Feb-2010
- Effective Date
- 01-Feb-2010
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.
Frequently Asked Questions
SIST EN 1230-2:2010 is a standard published by the Slovenian Institute for Standardization (SIST). Its full title is "Paper and board intended to come into contact with foodstuffs - Sensory analysis - Part 2: Off-flavour (taint)". This standard covers: 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.
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.
SIST EN 1230-2:2010 is classified under the following ICS (International Classification for Standards) categories: 67.250 - Materials and articles in contact with foodstuffs; 85.060 - Paper and board. The ICS classification helps identify the subject area and facilitates finding related standards.
SIST EN 1230-2:2010 has the following relationships with other standards: It is inter standard links to SIST EN 1230-2:2002, SIST EN 1230-2:2002/AC:2003. Understanding these relationships helps ensure you are using the most current and applicable version of the standard.
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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
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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Die SIST EN 1230-2:2010 ist eine bedeutende europäische Norm, die sich mit der sensorischen Analyse von Papier und Pappe befasst, welches in direkten Kontakt mit Lebensmitteln kommt. Besonders hervorzuheben ist der spezifische Fokus auf die Beurteilung von Off-Flavours (Fremdaromen), die durch die Luft an einen Teststoff übertragen werden können und dessen Geschmack beeinflussen. Diese Norm ist für alle Arten von Papier und Pappe anwendbar, einschließlich beschichteter und bedruckter Materialien, was ihre Relevanz in der Verpackungsindustrie unterstreicht. Ein zentrales Merkmal dieser Norm ist die Standardisierung der Methoden zur Analyse und Bewertung von Geschmacksbeeinträchtigungen, die potenziell aus Verpackungsmaterialien resultieren können. Die Norm legt klare Richtlinien fest, wie solche Tests durchzuführen sind, um konsistente und zuverlässige Ergebnisse zu gewährleisten. Dies führt zu einer höheren Qualitätssicherung in der Lebensmittelverpackungsbranche und fördert das Vertrauen der Verbraucher in die Produkte. Die SIST EN 1230-2:2010 ist für Hersteller, die Papier und Pappe herstellen, die direkt mit Lebensmitteln in Berührung kommen, von entscheidender Bedeutung. Sie unterstützt dabei, sicherzustellen, dass keine schädlichen oder unerwünschten Aromen in die Lebensmittel gelangen, was für die Lebensmittelsicherheit von größter Bedeutung ist. Dies ist besonders wichtig in einem Markt, wo Verbraucher zunehmend auf die Qualität und Sicherheit von Verpackungen achten. Für Unternehmen, die Lebensmittelverpackungen produzieren oder verwenden, stellt die Norm somit einen wertvollen Leitfaden dar, um potenzielle Probleme frühzeitig zu identifizieren und zu vermeiden. Die Berücksichtigung von Off-Flavours in der Norm zeigt auch ein Bewusstsein für die sensorische Qualität von Lebensmitteln und deren Verpackungen, was einen weiteren positiven Aspekt darstellt. Insgesamt ist die SIST EN 1230-2:2010 eine essentielle Norm, die nicht nur zur Verbesserung der Qualität von Verpackungsmaterialien beiträgt, sondern auch die Sicherheit und Zufriedenheit der Verbraucher gewährleistet.
La norme SIST EN 1230-2:2010 se concentre sur l'analyse sensorielle des papiers et cartons destinés à entrer en contact avec des denrées alimentaires, spécifiquement sur la détection des off-flavours (goûts indésirables). Le champ d'application de cette norme européenne est crucial pour s'assurer que les matériaux utilisés n'interfèrent pas avec la qualité organoleptique des aliments. Parmi les forces de cette norme, on note sa capacité à identifier la présence de substances qui pourraient être transmises par l'air et affecter le goût des aliments. Cela garantit que toutes les sortes de papier et de carton, qu'ils soient revêtus ou imprimés, respectent des critères de sécurité lorsque utilisés en contact avec des produits alimentaires. La norme exclut cependant l'évaluation des préférences des consommateurs, ce qui permet de se concentrer exclusivement sur les aspects techniques et mesurables de l'analyse sensorielle. La pertinence de la SIST EN 1230-2:2010 réside dans son rôle préventif dans l'industrie agroalimentaire. En établissant des directives claires pour l'évaluation des matières premières, elle aide les fabricants à éviter les risques de pollution croisée et à garantir la satisfaction du consommateur en conservant l'intégrité des saveurs des produits alimentaires. En ce sens, cette norme constitue un outil essentiel pour la conformité et la qualité dans le domaine des emballages alimentaires.
SIST EN 1230-2:2010 표준은 식품에 접촉할 목적으로 사용되는 종이와 판지의 감각 분석에 관한 중요한 지침을 제공합니다. 이 표준의 범위는 종이 및 판지 샘플이 공기 중으로 물질을 전달하여 시험 물질의 맛에 영향을 미칠 수 있는지를 규명하는 데 중점을 두고 있습니다. 이 표준의 강점 중 하나는 코팅된 종이와 인쇄물 등 모든 종류의 종이 및 판지에 적용 가능하다는 점입니다. 이는 다양한 소비자 제품에서 사용되는 재료에 대한 포괄적인 평가를 가능하게 하며, 식품 안전성을 보장하는 데 크게 기여합니다. 또한, 이 표준은 소비자의 선호도를 결정하는 데는 적용되지 않기 때문에, 오염물질 교차 오염을 과학적으로 분석하는 데 중점을 둡니다. SIST EN 1230-2:2010은 식품 산업 관계자들에게 식품과 접촉하는 재료의 안전성을 평가할 수 있는 체계적이고 명확한 방법을 제공합니다. 이는 식품의 품질을 유지하고 소비자의 안전을 보호하는 데 있어 매우 중요합니다. 이 표준은 유럽 전역에서 종이 및 판지를 사용하는 모든 업체에 필수적인 기준이 되어, 음식과 접촉하는 포장재의 신뢰성을 높이는 데 큰 역할을 합니다.
SIST EN 1230-2:2010は、食品との接触を意図した紙およびボードに関する欧州標準の一部であり、特に感覚分析に焦点を当てています。この標準は、紙やボードのサンプルが空気を通じてテスト物質に伝達され、味に影響を与える可能性のある物質を含んでいるかどうかを規定しています。つまり、食品用の包装材や容器として使用される紙やボードが、食品の風味に悪影響を及ぼすことを未然に防ぐための重要な基準であると言えます。 このコンテクストにおいて、SIST EN 1230-2:2010は特に強みを持つ標準であり、その適用範囲は非常に包括的です。コーティングや印刷が施された素材を含む、あらゆる種類の紙およびボードに適用されるため、多様な製品に対応可能です。これにより、製造者は幅広い製品に対してこの標準を活用し、食品との接触時における風味への影響を事前に評価することができます。 また、規定された方法論により、紙やボードのサンプルが食品に悪影響を与える可能性を科学的に評価することが可能であり、品質管理の一環としても重要な役割を果たします。この標準の relevancy は、食品業界における消費者の健康と安全を守るための不可欠な要素であり、その実施は製品の信頼性を高める助けとなります。 SIST EN 1230-2:2010は、食品との接触に関する材料の安全性－特に感覚的な側面に対する標準化を進めることで、製造者と消費者の双方にとって意味のある指針を提供しています。このように、この標準は食品包装業界において長期的な信頼を築くための基盤を形成するものであり、非常に重要な役割を果たしています。
The SIST EN 1230-2:2010 standard is pivotal in ensuring the safety and quality of paper and board products intended for contact with foodstuffs. This European Standard meticulously defines the methods for conducting sensory analysis with a specific focus on off-flavours or taints that may be imparted to food items via these materials. The scope of the standard encompasses various types of paper and board, including both coated and printed variants, ensuring that manufacturers can evaluate a wide range of products under its framework. One of the significant strengths of SIST EN 1230-2:2010 is its comprehensive approach to identifying substances that could potentially affect the taste of food products. By specifying whether a paper or board sample can transmit off-flavours to foodstuffs through air space, it provides essential guidance for producers, helping them to enhance product safety and consumer satisfaction. This proactive identification of potential sensory issues enhances the overall quality assurance processes in food packaging. Moreover, the relevance of this standard cannot be overstated, especially in today's market where food safety and quality are paramount. With increasing consumer awareness and regulatory demands, adhering to the guidelines set forth in SIST EN 1230-2:2010 ensures that manufacturers remain compliant while fostering trust and reliability in their products. Although the standard does not address consumer preferences directly, it lays a robust foundation for maintaining product integrity by mitigating risks associated with off-flavours. In summary, SIST EN 1230-2:2010 serves as a crucial benchmark within the paper and board industry for ensuring that materials intended for contact with foodstuffs do not impart unwanted sensory characteristics, thereby reinforcing food safety and quality practices.
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