DIN EN 1230-1-2010 Paper and board intended to come into contact with foodstuffs - Sensory analysis - Part 1 Odour German version EN 1230-1 2009《与食品接触的纸和纸板 感官分析 第1部分 气味 德文版本EN 1230.pdf

1、February 2010DEUTSCHE NORM English price group 8No part of this standard may be reproduced without prior permission ofDIN Deutsches Institut fr Normung e. V., Berlin. Beuth Verlag GmbH, 10772 Berlin, Germany,has the exclusive right of sale for German Standards (DIN-Normen).ICS 55.040; 67.250; 85.060

2、!$-“1571091www.din.deDDIN EN 1230-1Paper and board intended to come into contact with foodstuffs Sensory analysis Part 1: OdourEnglish version of DIN EN 1230-1:2010-02Papier und Pappe vorgesehen fr den Kontakt mit Lebensmitteln Sensorische Analyse Teil 1: GeruchEnglische Fassung DIN EN 1230-1:2010-0

3、2SupersedesDIN EN 1230-1:2002-04www.beuth.deDocument comprises pages1202.10 DIN EN 1230-1:2010-02 National foreword This standard has been prepared by Technical Committee CEN/TC 172 “Pulp, paper and board” (Secretariat: DIN, Germany), Working Group WG 3 “Analytical methods for the assessment of pape

4、r and board in contact with foodstuffs” (Secretariat: ASI, Austria). The responsible German body involved in its preparation was the Normenausschuss Papier, Pappe und Faserstoff (Paper, Board and Pulps Standards Committee), Working Committee NA 074-02-01 AA Chemisch-technologische Prfverfahren fr Pa

5、pier, Pappe, Faserstoff und Chemiezellstoff. Amendments This standard differs from DIN EN 1230-1:2002-04 as follows: a) The Note in clause 5 now includes a reference to CEN/TR 15645-1 “Paper and board intended to come into contact with foodstuffs Calibration of the odour test Part 1: Odour”. b) The

6、descriptions of the odour evaluation scale have been simplified. c) The standard has been editiorially revised. Previous editions DIN 10955: 1973-08, 1983-04 DIN EN 1230-1: 2002-04 2 EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN 1230-1 November 2009 ICS 55.040; 67.250; 85.060 Supersedes EN 12

7、30-1:2001English Version Paper and board intended to come into contact with foodstuffs Sensory analysis Part 1: Odour Papier et cartons destins entrer avec les denres alimentaires Analyse sensorielle Partie 1: Odeur Papier und Pappe vorgesehen fr den Kontakt mit Lebensmitteln Sensorische Analyse Tei

8、l 1: Geruch 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 EuropeanStandard the status of a national standard without any alteration. Up-to-date lists and bibliogra

9、phical references concerning such nationalstandards 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

10、CEN member into its own language and notified to the CEN Management Centre has the same status as theofficial versions. CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland,France, Germany, Greece, Hungary, Iceland, Ireland, I

11、taly, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG Management Centre: Avenue Marnix 17, B-10

12、00 Brussels 2009 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 1230-1:2009: EEN 1230-1:2009 (E) 2 Contents Page Foreword 3 Introduction .4 1 Scope 5 2 Normative references 5 3 Terms and definitions .5 4 Principle 6 5 Test panel .

13、6 6 Test conditions 6 7 Equipment 6 7.1 General 6 7.2 Flat bottom flasks 6 8 Sampling and storage of sample .6 9 Preparation of sample .7 10 Procedure .7 11 Evaluation of the test 7 12 Expression of results 7 12.1 Calculation 7 12.2 Result 8 13 Test report 8 Annex A (informative) Example of an effic

14、ient cleaning procedure 9 Bibliography . 10 DIN EN 1230-1:2010-02 EN 1230-1:2009 (E) 3 Foreword This document (EN 1230-1:2009) has been prepared by Technical Committee CEN/TC 172 “Pulp, paper and board”, the secretariat of which is held by DIN. This European Standard shall be given the status of a n

15、ational standard, either by publication of an identical text or by endorsement, at the latest by May 2010, and conflicting national standards shall be withdrawn at the latest by May 2010. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent ri

16、ghts. CEN and/or CENELEC shall not be held responsible for identifying any or all such patent rights. This document supersedes EN 1230-1:2001. With regard to EN 1230-1:2001 the following changes have been made: including the reference to the CEN/TR 15645-1 (Note in Clause 5); simplifying the descrip

17、tions of evaluation scale of odour (11.1); editorial updating. EN 1230 consists of the following parts, under the general title Paper and board intended to come into contact with foodstuffs Sensory analysis: Part 1: Odour Part 2: Off-flavour (taint) Annex A is informative. According to the CEN/CENEL

18、EC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembo

19、urg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and the United Kingdom. DIN EN 1230-1:2010-02 EN 1230-1:2009 (E) 4 Introduction The purpose of testing paper or board for odour is to establish whether the material to be tested possesses an in

20、herent odour, when kept at room temperature. The test serves for evaluating the sensory quality of paper and board intended for food packaging or otherwise to come into contact with foodstuffs. NOTE Temperature conditions other than room temperature may be used. In this case the result is not in con

21、formity with this European Standard, which circumstances should be reported together with the result. 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 c

22、onditions of the paper or board. Part 2: Off flavour (taint) comprises the corresponding method for the estimation of changes in taste caused by transmission of substances to a test substance. DIN EN 1230-1:2010-02 EN 1230-1:2009 (E) 5 1 Scope This European Standard specifies the test method for ass

23、essment of the odour released by a paper or board sample. It is applicable to all kinds of paper and board, including coated and/or printed material, intended to come into direct or indirect contact with foodstuffs. It is not applicable for the determination of consumers preference. 2 Normative refe

24、rences 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

25、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 odour organoleptic attribute perceptible by the olfactory organ on sniffing certain volatile substances 3.2 sample aggregate of all the specimens take

26、n 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 3.3 test piece the piece or pieces of paper or board on which the measurement is carried out in accordance with the stipulations of the method of test NOTE

27、The test piece is generally taken from a specimen; in some instances the test piece may be the specimen itself, or several specimens. EN ISO 186 3.4 assessor any person taking part in a sensory test ISO 5492:2008 3.5 selected assessor assessor chosen for his/her ability to perform a sensory test ISO

28、 5492:2008 DIN EN 1230-1:2010-02 EN 1230-1:2009 (E) 6 4 Principle Test pieces of the material to be examined are stored in glass jars for 20 h to 24 h at (23 2) C in the dark. The odour of the air in the jars is estimated by a panel consisting of selected assessors. The intensity of the odour is eva

29、luated on a scale from 0 to 4. 5 Test panel The test panel consists of at least six selected assessors under the understanding that six consistent results are given, i.e. that the difference from the median value of the single results should not be more than 1,5. The members of the panel shall be tr

30、ained in the evaluation of odour originating from paper and board. Guidelines concerning the testing and selection of assessors are given in ISO 8586-1. The assessors shall be in good health and shall not suffer from the common cold at the time of the test. NOTE It is recommended that a reference se

31、ries is available for training of the assessors and to maintain the level of performance of the test panel during training sessions. Document CEN/TR 15645-1, Paper and board intended to come into contact with foodstuffs Calibration of the off-flavour test Part 1: Odour gives instructions for prepara

32、tion and use of reference series for odour. 6 Test conditions The evaluation shall be carried out at (23 2) C in a quiet, well ventilated room that is free from odours. For more details, see ISO 8589. 7 Equipment 7.1 General All equipments used shall be free from odour and only in use for sensory an

33、alysis. Use only minimum-odour cleaning agents for cleaning. Care is needed to ensure that lids, seals and inserts do not become a source of odour. An example of an efficient cleaning process is given in Annex A. 7.2 Flat bottom flasks Wide-necked with conical ground joint and stopper, 500 ml capaci

34、ty. Jars with wide screw neck intended for storage of dry chemicals, or domestic preserve jars may also be used. The flasks shall be made of coloured glass or covered by aluminium foil whenever there is a possibility that the appearance of the sample may influence the assessors. The number of flasks

35、 set up shall be equal to the number of members in the test panel. 8 Sampling and storage of sample If the test result is to be used for assessment of a lot of paper, the number of rolls or stacks to be tested and the method of selecting them shall be in accordance with EN ISO 186. If the test is ma

36、de on another type of sample, make sure that the specimens taken are representative of the sample received. The sampling and storage shall be carried out in such a way that contamination of the sample is avoided. The outer layers of a stack or roll shall be discarded. DIN EN 1230-1:2010-02 EN 1230-1

37、:2009 (E) 7 The sample shall be wrapped in several layers of unlacquered aluminium foil immediately after sampling to prevent uptake and/or loss of odorous substances from the environment. Multilayer board shall be tested as a whole. 9 Preparation of sample All handling of the sample shall take plac

38、e in an odour-free room or cupboard. From the sample cut stripes to an amount of test pieces sufficient to give 6 dm of paper or board for each flask. Minimum size of the stripes is 1 cm x 5 cm. Mention the size in the test report. 10 Procedure Introduce the test pieces (6 dm) loosely into the flat

39、bottom flasks (7.2). Ensure that the surfaces of the test pieces are freely exposed. Close the flat bottom flasks and keep them for 20 h to 24 h at (23 2) C in the dark. 11 Evaluation of the test Give each assessor her/his own coded flasks in a randomized order, a known empty flask (zero odour) and

40、an evaluation form. NOTE 1 A computerised data collection system may be used for the evaluation. The assessor shakes the flask, opens it and sniffs the contents immediately after opening the vessel. If a repetition is necessary, the vessel shall be kept closed for at least 2 min. The assessor record

41、s the intensity of the perceived odour on the evaluation form as follows: a) 0 = no perceptible odour; b) 1 = odour just perceptible (difficult to define); c) 2 = weak odour; d) 3 = clear odour; e) 4 = strong odour. Though the steps of the scale uses only whole numbers, the assessors may use half nu

42、mber ratings if considered necessary. Starting with intensity 2, a description of the odour may be given. NOTE 2 Due to the sensory fatigue it is recommended that not more than five tests are performed in succession. In order to avoid adaptation effects, it is recommended that the assessors pause fo

43、r 1 min to 2 min between each test. 12 Expression of results 12.1 Calculation Calculate the median of all the individual scores. DIN EN 1230-1:2010-02 EN 1230-1:2009 (E) 8 One individual result shall be discarded if it differs from the median by 1,5 or more. If a result is discarded the median has t

44、o be recalculated. If more than one individual result differs or there are fewer than six consistent results, the test shall be repeated using, if possible, new test pieces. NOTE The median value first should be rounded to the nearest 0,5 before discarding an individual result. 12.2 Result Report th

45、e median value to the nearest 0,5. 13 Test report The test report shall include the following information: a) reference to this European Standard; b) date and place of testing; c) all information necessary for complete identification of the sample; d) the size of the stripes; e) the test result incl

46、uding the median value as specified in Clause 12 and any description of the odour as specified in Clause 11; f) any departure from this European Standard or any circumstances that may have affected the result. DIN EN 1230-1:2010-02 EN 1230-1:2009 (E) 9 Annex A (informative) Example of an efficient c

47、leaning procedure Clean and odourless flasks or jars are obtained by the following procedure. a) Add 5 g of sodium carbonate into the vessel to be cleaned. Add hot water and shake. b) Wash with hot tap water. c) Add 100 ml of hydrochloric acid (35 %), diluted in a small quantity of water and shake.

48、d) Rinse with tap water. e) Rinse with distilled water. f) Rinse with ethanol. g) Rinse with acetone. h) Dry the vessel quickly with a hot air blower or flow of drying gas, or slowly by inserting the vessel in a drying cupboard at about 40 C. Specially designed washing machines and cleaning agents f

49、ree from odour also give acceptable results. DIN EN 1230-1:2010-02 EN 1230-1:2009 (E) 10 Bibliography 1 ISO 6658:1985, Sensory analysis Methodology General guidance 2 ISO 13302, Sensory analysis Methods for assessing modifications to the flavour of foodstuffs due to packaging 3 CEN/TR 15645-1, Paper and board intended to come into contact with foodstuffs Calibration of the odour test Part 1: Odour 4 ISO 5492:2008, Sensory analysis Vocabulary 5 ISO 8586-1, Sensory analysis General guidance