1、BRITISH STANDARD BS ISO 13302:2003 Sensory analysis Methods for assessing modifications to the flavour of foodstuffs due to packaging ICS 67.240 BS ISO 13302:2003 This British Standard was published under the authority of the Standards Policy and Strategy Committee on 21 August 2003 BSI 21 August 20
2、03 ISBN 0 580 42494 4 National foreword This British Standard reproduces verbatim ISO 13302:2003 and implements it as the UK national standard. The UK participation in its preparation was entrusted to Technical Committee AW/12, Sensory analysis, which has the responsibility to: A list of organizatio
3、ns represented on this committee can be obtained on request to its secretary. Cross-references The British Standards which implement international publications referred to in this document may be found in the BSI Catalogue under the section entitled “International Standards Correspondence Index”, or
4、 by using the “Search” facility of the BSI Electronic Catalogue or of British Standards Online. This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its correct application. Compliance with a British Standard does not of itself confer imm
5、unity from legal obligations. aid enquirers to understand the text; present to the responsible international/European committee any enquiries on the interpretation, or proposals for change, and keep the UK interests informed; monitor related international and European developments and promulgate the
6、m in the UK. Summary of pages This document comprises a front cover, an inside front cover, the ISO title page, pages ii to v, a blank page, pages 1 to 26, an inside back cover and a back cover. The BSI copyright notice displayed in this document indicates when the document was last issued. Amendmen
7、ts issued since publication Amd. No. Date Comments Reference number ISO 13302:2003(E) OSI 3002INTERNATIONAL STANDARD ISO 13302 First edition 2003-08-01 Sensory analysis Methods for assessing modifications to the flavour of foodstuffs due to packaging Analyse sensorielle Mthodes pour valuer les modif
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13、ihgtsser edevrBSISO13302:2003IS:20331 O3002(E) I SO 3002 All irhgts seredevr iiiContents Page Foreword iv Introduction v 1 Scope 1 2 Normative references . 1 3 Terms and definitions. 2 4 Principle . 3 4.1 Assessment of the inherent odour of the packaging material. 3 4.2 Assessment of the effect of t
14、he packaging material on the flavour of the foodstuff 3 5 Foodstuff samples 3 5.1 General. 3 5.2 Preparation of samples 5 6 Samples of packaging materials . 5 6.1 General. 5 6.2 Preparation of the packaging material samples for assessment of inherent odour 5 6.3 Preparation of the packaging material
15、 samples for assessment of the effect on the flavour of the foodstuff 6 7 Sensory tests. 7 7.1 General test conditions 7 7.2 Assessors 8 7.3 Assessment of inherent odour of the packaging material . 8 7.4 Assessment of the effect of packaging material on the flavour of the foodstuff. 9 8 Analysis of
16、the results 10 9 Test report 10 Annex A (informative) Guidelines for industrialists for assessing the product risk linked to the packaging. 12 Annex B (informative) List of recommended containers 14 Annex C (informative) Examples of models for foodstuff simulant/temperature 16 Annex D (informative)
17、Example of components originating from packaging suspected of being the cause of alterations in the sensory properties of foodstuffs. 18 Annex E (informative) Example of application of the non-parametric Wilcoxon test for the interpretation of the results obtained by scoring test 19 Bibliography . 2
18、6 BSISO13302:2003IS:20331 O3002(E) iv I SO 3002 All irhgts seredevrForeword ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical
19、 committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with
20、 the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2. The main task of technical committees is to prepare International Standards. Draft Intern
21、ational Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. Attention is drawn to the possibility that some of the elements of this document may
22、be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. ISO 13302 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 12, Sensory analysis. BSISO13302:2003IS:20331 O3002(E) I SO 3002 All irhgts seredevr vIntroduction
23、 It is necessary to prevent materials intended for the packaging of foodstuffs from being the cause of unwanted alterations in odour or flavour. Likewise, it is necessary to take into account the storage conditions of the foodstuffs once they are packed since this can also be one of the causes of mo
24、difications to odour or flavour. Certain types of foodstuff are particularly susceptible to flavour modifications due to packaging materials (e.g. fatty or powdered products having a large area in contact with the packaging). In particular, the packaging material can contaminate the product by trans
25、fer. This transfer can occur by direct contact with the packaging material or, indirectly, by means of the atmosphere created between the packaging and the product. Foreign odours or flavours can also come from the inner or outer layers of the packaging material. The packaging material can also abso
26、rb compounds from foodstuffs and cause modifications of flavours. Food industries should ensure that the packaging they use is the best possible choice with respect to their products. This is why they must have at their disposal methods which allow them to ascertain that the flavour of the foodstuff
27、s is not significantly modified under certain storage conditions. Compounds transferred from packaging materials and responsible for undesired effects on the flavour of food products are usually in very low quantities, often below the detection limits of the analytical techniques, or simply the comp
28、ounds responsible for the changes in flavour have not been identified. Thus, it is necessary to evaluate the sensory properties of packaging materials. This International Standard describes two complementary tests which are not mutually exclusive: assessment of the inherent odour of the packaging ma
29、terial under test (odour test); assessment of the change of flavour of a foodstuff after direct or indirect contact with the packaging material under test in actual conditions or in simulated conditions (contact test). This International Standard was developed by a group composed of sensory analysis
30、 experts and experts from the packaging sector and is based on their experience. BSISO13302:2003blank BSISO13302:2003INTENRATIONAL TSANDADR IS:20331 O3002(E)I SO 3002 All irhgts seredevr 1Sensory analysis Methods for assessing modifications to the flavour of foodstuffs due to packaging 1 Scope This
31、International Standard describes methods for assessing the changes caused by packaging to the sensory attributes of foodstuffs or their simulants. The methodology can be used as initial selection to assess a suitable packaging material or as subsequent acceptability screening of individual batches/p
32、roduction run (see Annex A). This International Standard is applicable to all materials usable for packaging foodstuffs (e.g. paper, cardboard, plastic, foils, wood). Moreover, the scope can be extended to any objects intended to come into contact with foodstuffs (e.g. kitchen utensils, coatings, le
33、aflets, or parts of equipment such as seals or piping) with the aim of controlling food compatibility from a sensory point of view according to the legislation in force. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated refere
34、nces, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. ISO 483:1988, Plastics Small enclosures for conditioning and testing using aqueous solutions to maintain relative humidity at constant value ISO 4120, Senso
35、ry analysis Methodology Triangle test ISO 5492, Sensory analysis Vocabulary ISO 5495:1983, Sensory analysis Methodology Paired comparison test ISO 6564, Sensory analysis Methodology Flavour profile methods ISO 8586-1, Sensory analysis General guidance for the selection, training and monitoring of as
36、sessors Part 1: Selected assessors ISO 8586-2, Sensory analysis General guidance for the selection, training and monitoring of assessors Part 2: Experts ISO 8587:1988, Sensory analysis Methodology Ranking ISO 8589, Sensory analysis General guidance for the design of test rooms ISO 11035, Sensory ana
37、lysis Identification and selection of descriptors for establishing a sensory profile by multidimensional approach ISO 10399, Sensory analysis Methodology Duo-trio test ISO 13299, Sensory analysis Methodology General guidance for establishing a sensory profile BSISO13302:2003IS:20331 O3002(E) 2 I SO
38、3002 All irhgts seredevr3 Terms and definitions For the purposes of this document, the terms and definitions given in ISO 5492 and the following apply. 3.1 packaging object intended for wrapping or containing, temporarily, a product or series of products during handling, transportation, storage or p
39、resentation, with a view to preserving, protecting or facilitating these operations NOTE This International Standard covers packaging coming into direct contact with foodstuffs. 3.2 new packaging any packaging in which at least one of the constituent elements (e.g. nature of the material, adhesives,
40、 inks, solvents, varnishes) is new or has been modified 3.3 odour sensory attribute perceptible by the olfactory organ on sniffing certain volatile substances 3.4 flavour complex set of olfactory, gustatory and trigeminal sensations perceived during the course of the tasting NOTE The flavour can be
41、influenced by somaesthetic (tactile, thermal, algesic and/or kinesthetic) impressions. 3.5 taint flavour which is foreign to the foodstuff 3.6 off-flavour atypical flavour of the foodstuff, often associated with the deterioration of the foodstuff 3.7 reference material packaging material which does
42、not interfere with the sensory properties of a product NOTE The reference material could be an approved packaging that already exists which complies with the legislation in force. 3.8 assessor sensory any person taking part in a sensory test NOTE A nave assessor is a person who does not meet any par
43、ticular criterion. An initiated assessor is a person who has already participated in a sensory test. 3.9 selected assessor sensory assessor chosen for his/her ability to perform a sensory test 3.10 expert general sense a person who, through knowledge or experience, has competence to give an opinion
44、in the fields about which he/she is consulted NOTE In sensory analysis, there are two types of expert, the “expert assessor” and the “specialized expert assessor”, in conformity with ISO 8586-2. BSISO13302:2003IS:20331 O3002(E) I SO 3002 All irhgts seredevr 33.10.1 expert assessor selected assessor
45、with a high degree of sensory sensitivity and trained in the use of sensory analysis methods and who is able to make consistent and repeatable sensory assessments of various products 3.10.2 specialized expert assessor expert assessor who has additional experience as a specialist in the product and/o
46、r process and/or marketing, and who is able to perform sensory analysis of the product and to evaluate or predict effects of variations relating to raw materials, recipes, processing, storage, ageing, etc. 4 Principle 4.1 Assessment of the inherent odour of the packaging material The packaging mater
47、ial under test is stored in a container under controlled conditions. The odour of the atmosphere developed upon confinement is assessed by means of sensory analysis methods. 4.2 Assessment of the effect of the packaging material on the flavour of the foodstuff The foodstuff and the packaging materia
48、l under test, with direct or indirect contact, are stored in a container under controlled conditions. The flavour changes of the foodstuff are assessed by means of sensory analysis methods. 5 Foodstuff samples 5.1 General CAUTION Hygienic and safety requirements related to the products used shall be
49、 followed. When possible, use the actual foodstuff, method of packing and storage conditions (temperatures, contact time, etc.) for the tests. This is highly recommended for tests performed at the development level. For repeated tests with a panel, use, if possible, the same foodstuff references (same product and same trade name). In the other cases, use a similar foodstuff which approximates the real pro
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