CEN TR 15645-3-2008 Paper and board intended to come into contact with foodstuffs - Calibration of the off-flavour test - Part 3 Dry food (Incorporating corrigendum July 2008)《与食品接.pdf

1、PUBLISHED DOCUMENTPD CEN/TR 15645-3:2008Paper and board intended to come into contact with foodstuffs Calibration of the off-flavour test Part 3: Dry foodICS 67.250; 85.060g49g50g3g38g50g51g60g44g49g42g3g58g44g55g43g50g56g55g3g37g54g44g3g51g40g53g48g44g54g54g44g50g49g3g40g59g38g40g51g55g3g36g54g3g51

2、g40g53g48g44g55g55g40g39g3g37g60g3g38g50g51g60g53g44g42g43g55g3g47g36g58corrigendum July 2008Incorporating PD CEN/TR 15645-3:2008ISBN 978 0 580 64026 1Amendments/corrigenda issued since publicationDate Comments 30 November 2009 Implementation of CEN corrigendum July 2008.Replacement of fourth dashed

3、 item in J.3National forewordThis Published Document is the UK implementation of CEN/TR 15645-3:2008, incorporating corrigendum July 2008.The UK participation in its preparation was entrusted to Technical Committee PAI/11, Methods of test for paper, board and pulps.A list of organizations represente

4、d on this committee can be obtained on request to its secretary.This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its correct application.This British Standard was published under the authority of the Standards Policy and Strategy Comm

5、ittee on 29 February 2008 BSI 2009TECHNICAL REPORTRAPPORT TECHNIQUETECHNISCHER BERICHTCEN/TR 15645-3January 2008ICS 67.250; 85.060English VersionPaper and board intended to come into contact with foodstuffs -Calibration of the off-flavour test - Part 3: Dry foodPapiers et cartons destins entrer en c

6、ontact avec lesdenres alimentaires - Etalonnage des essais de flaveuratypique - Partie 3 : Aliments secsPapier und Pappe vorgesehen fr den Kontakt mitLebensmitteln - Kalibrierung fr die Geschmacksprfung -Teil 3: Trockene LebensmittelThis Technical Report was approved by CEN on 13 August 2007. It has

7、 been drawn up by the Technical Committee CEN/TC 172.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, Po

8、land, Portugal,Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.EUROPEAN COMMITTEE FOR STANDARDIZATIONCOMIT EUROPEN DE NORMALISATIONEUROPISCHES KOMITEE FR NORMUNGManagement Centre: rue de Stassart, 36 B-1050 Brussels 2008 CEN All rights of exploitation in any form and by an

9、y means reservedworldwide for CEN national Members.Ref. No. CEN/TR 15645-3:2008: EIncorporating corrigendum July 20082 Contents Page Foreword4 Introduction .5 1 Scope 6 2 Normative references 6 3 Terms and definitions .6 4 Principle8 5 Materials and reagents8 5.1 General8 5.2 Test substance.8 5.3 Sp

10、iking compound.8 5.4 Solvent 8 5.5 Silicone (optional)9 5.6 Saturated sodium chloride solution 9 6 Equipment 9 6.1 General9 6.2 Dessicators.9 6.3 Glass-weighting flasks9 6.4 Glass rods 9 6.5 Plastic spoons9 7 Preparation of calibration samples10 7.1 General10 7.2 Stability of calibration samples10 7

11、.3 Preparation of saturated sodium chloride solution .10 7.4 Preparation of icing sugar test portions .10 7.5 Preparation of spiking solutions11 7.6 Preparation of calibration samples11 8 Sensory tests .13 8.1 General test conditions.13 8.2 Sensory panel 13 8.3 Sample presentation .13 8.4 Sensory ev

12、aluation of off-flavour.14 9 Test procedure for sensory panel14 9.1 General14 9.2 First step: Assessment before training.15 9.3 Second step: Training of the panel15 9.4 Third step: Assessment after training.17 10 Data collection and reporting.17 10.1 General17 10.2 Data format .17 11 Data analysis18

13、 Annex A (informative) Specifications of recommended dessicators 19 Annex B (informative) Experimental design for sample evaluation before training (Rep 1) .20 Annex C (informative) Experimental design for sample evaluation before training (Rep 2) .21 CEN/TR 15645-3:2008PD CEN/TR 15645-3:20083 Annex

14、 D (informative) Example of evaluation form for use during assessments (first step and third step) .22 Annex E (informative) Example of evaluation form for use during training (second step).23 Annex F (informative) Experimental design for sample evaluation after training (Rep 1) 24 Annex G (informat

15、ive) Experimental design for sample evaluation after training (Rep 2)25 Annex H (informative) Example of data entry sheets for the first step .26 Annex I (informative) Example of data entry sheets for the third step30 Annex J (informative) Moods median test.34 Annex K (informative) Tukeys Quick (Poc

16、ket) Test37 Annex L (informative) Method of chemical analysis .38 Bibliography41 CEN/TR 15645-3:2008PD CEN/TR 15645-3:20084 Foreword This document (CEN/TR 15645-3:2008) has been prepared by Technical Committee CEN/TC 172 “Pulp, paper and board”, the secretariat of which is held by DIN. Attention is

17、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. CEN/TR 15645-3:2008PD CEN/TR 15645-3:20085 Introduction Paper and board, intended to be in contact

18、with food, may have characteristic off-flavours that can migrate via the airspace to the food packed in it. The purpose of testing the off-flavour of food in contact with paper and board is to establish whether the material to be tested possesses an inherent off-flavour when kept at room temperature

19、. In order to gain reliable results from the sensory evaluation, the performance of a sensory panel assessing the off-flavour within test material needs to be validated. This can be implemented through a training procedure by using spiked calibration samples prepared according to the given instructi

20、ons. This document consists of: protocol to prepare the calibration samples (spiked icing sugar) for sensory evaluation of off-flavour; description of the training procedure for a sensory panel in the use of the calibration samples; instructions for sensory evaluation of calibration samples before a

21、nd after training. This guide is meant to be used in connection with the European Standard EN 1230-2. The guidance given in this document is only a recommendation. Please note that the calibration samples, the preparation of which is described, can be applied also in other ways than described in thi

22、s document. This guide has been devised and collaboratively tested in the context of the EU research project CALIBSENSORY (Growth programme, Measurement and Testing activity, GRD2-2000-30015) and it is the sole responsibility of its authors. It does in no way represent the views of the Commission or

23、 its services. Published results of the project are available at http:/www1.kcl.fi/euproj/calib.html . CEN/TR 15645-3:2008PD CEN/TR 15645-3:20086 1 Scope This Technical Report specifies a written protocol to prepare calibration samples for assessment of off-flavour (given by benzaldehyde) in a test

24、substance representative of dry food products (icing sugar). Essentially, this is meant to simulate the transfer of off-flavours from paper and board to a dry food product. This Technical Report also specifies how to train the panel in the use of the calibration samples. The general outline of the t

25、est procedure consists of sensory assessment of off-flavour in samples without formal training by a selected panel, followed by training of the panel, and finally sensory assessment of the samples after training by the same sensory panel. 2 Normative references The following referenced documents are

26、 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. ISO 6658, Sensory analysis Methodology General guidance ISO 8586-1, Sensory analysis Ge

27、neral guidance for the selection, training and monitoring of assessors Part 1: Selected assessors 3 Terms and definitions For the purposes of this document, the following terms and definitions apply. 3.1 assessor any person taking part in a sensory test see ISO 5492:1992 3.2 calibration procedure pr

28、otocol of calibration samples and written instructions to train selected assessors with calibration samples i.e. calibrate the panel 3.3 calibration sample test substance that is spiked with spiking compound at a certain concentration 3.4 control sample a hidden reference sample served blind coded t

29、o the assessors among the calibration samples, and prepared according the procedure of the calibration samples but without the spiking compound 3.5 flavour complex combination of the olfactory, gustatory and trigeminal sensations perceived during tasting NOTE The flavour may be influenced by tactile

30、, thermal, painful and/or kinaesthesic effects see ISO 5492:1992 CEN/TR 15645-3:2008PD CEN/TR 15645-3:20087 3.6 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 reference sample 3.7 off-f

31、lavour a typical flavour often associated with deterioration or transformation of the product see ISO 5492:1992 3.8 reference sample calibration sample without any spiking compound. NOTE This is presented to the assessors labelled as “Reference“ and served to the assessors before tha calibration sam

32、ples. 3.9 selected assessor assessor chosen for his/her ability to perform a sensory test see ISO 5492:1992 3.10 spiking compound volatile chemical compound having a specific flavour NOTE In this case benzaldehyde is the selected spiking compound 3.11 spiking method method for spiking the test subst

33、ance with spiking compounds 3.12 taint taste or odour foreign to the product see ISO 5492:1992 3.13 taste sensations perceived by the taste organ when stimulated by certain soluble substances see ISO 5492:1992 NOTE For simplicity, taste and flavour are used as synonyms in the European Standard EN 12

34、30-2, though this is not exactly in accordance with ISO 5492. The same regards taint and off-flavour. 3.14 test portion portion of the test sample, which is directly tested by the assessor see ISO 5492:1992 3.15 test substance substance to be assessed by the assessor CEN/TR 15645-3:2008PD CEN/TR 156

35、45-3:20088 NOTE It may be the food product intended to be packed, or a suitable simulant that may absorb compounds from the packaging materials. In this case icing sugar is the selected test substance. 4 Principle A validation of the training process for a sensory panel has to be conducted with fres

36、hly made calibration samples. Spiking solutions shall be prepared by diluting the spiking compound (benzaldehyde) in triacetin, until required concentrations are reached. Calibration samples have to be prepared by exposure of icing sugar to the different spiking solutions by an absorption procedure,

37、 using glass desiccators. The panel performance in evaluating the off-flavour intensity within the calibration samples has to be determined before and after a formal training step. The effectiveness of training can then be determined. The test procedure consists of 3 steps: a) first step: assessment

38、 of calibration samples before training; b) second step: training procedure; c) third step: assessment of calibration samples after training. Detailed instructions for general test procedure, sample preparation and sensory evaluation are provided within this Technical Report, and must be carefully f

39、ollowed to ensure validity of results. 5 Materials and reagents 5.1 General Icing sugar is the test substance used to absorb different concentrations of the spiking compound diluted with the solvent. In this Technical Report, benzaldehyde shall be used as the spiking compound and triacetin as the so

40、lvent. Every substance and reagent shall be certified for use in foodstuffs in accordance with European Standards and free from off-flavours. 5.2 Test substance Icing sugar that is free from off-flavour is used as the test substance. It should be stored in an odourless environment, with storage cond

41、itions recommended as follows: Temperature: 18 C to 25 C; Relative Humidity: 20 % to 60 %. 5.3 Spiking compound Food grade benzaldehyde with purity of 99 % is used as the spiking compound. 5.4 Solvent Triacetin (glyceryl triacetate) shall be used as a solvent for diluting the spiking compound. The C

42、AS number of triacetin is 102-76-1. Recommended purity of 97 % to 100 %. CEN/TR 15645-3:2008PD CEN/TR 15645-3:20089 5.5 Silicone (optional) Silicone may be used to seal the cap of the glass-weighting flasks. If silicone is used, it should be chemically pure and odourless (or very weak odour). Note t

43、hat the use of silicone is optional. 5.6 Saturated sodium chloride solution Pure NaCl (sodium chloride) has to be used to create batches of saturated sodium chloride solutions. NaCl shall be free from off-flavours. 6 Equipment 6.1 General All equipment used shall be free from odour and only in use f

44、or sensory analysis (see ISO 6658). Minimum-odour cleaning agents for cleaning shall be used. Equipment and glassware shall be cleaned between sessions. Any glassware used shall be washed with minimum-odour cleaning agents and dried by placement in an oven at a temperature 100 C and left to evaporat

45、e for at least 2 h. All other equipment (including dessicators) shall be washed with minimum-odour cleaning agents and left to dry at room temperature. 6.2 Dessicators The absorption process has to be carried out in a glass dessicator fitted with a porcelain plate. One dessicator is used per concent

46、ration of the spiking compound, five in total. Ensure the same dessicator is used to make the same concentration of sample at each session. Specifications for the recommended dessicator are given in Annex A. 6.3 Glass-weighting flasks Glass-weighting flasks with ground glass cap that fits into an in

47、ternally ground glass body. Dimensions: diameter 50 mm height 35 mm If these flasks are not available, glass flasks of similar dimensions may be used, as long as they do not introduce off-flavours or absorb odour. Each test portion should be prepared and served in a separate glass-weighting flask. S

48、ix glass flasks are required for each assessor on the panel. E.g. if there are eight assessors on the panel, then 48 flasks have to be required. NOTE Five extra glass-weighting flasks should be required for the spiking solutions. If possible, these should be of identical dimensions, i.e. 50 mm diame

49、ter 35 mm height. 6.4 Glass rods Glass rods to stir the samples. 6.5 Plastic spoons Each sample should be assessed using a separate spoon. At each session, every assessor will need one plastic spoon for each sample. CEN/TR 15645-3:2008PD CEN/TR 15645-3:200810 7 Preparation of calibration samples 7.1 General In general, six samples will be needed to be prepared. These are summarised, along with their concentrations of benzaldehyde, see Table 1. During the assessment sessions (first and third step), all six calibration samples will b