DIN ISO 22935-1-2012 Milk and milk products - Sensory analysis - Part 1 General guidance for the recruitment selection training and monitoring of assessors (ISO 22935-1 2009)《乳和乳制品.pdf

1、December 2012 Translation by DIN-Sprachendienst.English price group 13No part of this translation 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).I

2、CS 03.100.30; 67.100.01; 67.240!$z*“1928707www.din.deDDIN ISO 22935-1Milk and milk products Sensory analysis Part 1: General guidance for the recruitment, selection, training andmonitoring of assessors (ISO 22935-1:2009),English translation of DIN ISO 22935-1:2012-12Milch und Milcherzeugnisse Sensor

3、ische Analyse Teil 1: Allgemeiner Leitfaden fr die Rekrutierung, Auswahl, Schulung und das Monitoringvon Prfpersonen (ISO 22935-1:2009),Englische bersetzung von DIN ISO 22935-1:2012-12Lait et produits laitiers Analyse sensorielle Partie 1: Lignes directrices gnrales pour le recrutement, la slection,

4、 lentranement etle contrle des sujets (ISO 22935-1:2009),Traduction anglaise de DIN ISO 22935-1:2012-12www.beuth.deDocument comprises pagesIn case of doubt, the German-language original shall be considered authoritative.2411.12 A comma is used as the decimal marker. Contents Page National foreword .

5、3 National Annex NA (informative) Bibliography 4 Introduction .5 1 Scope 6 2 Normative references 6 3 Terms and definitions .7 4 Recruitment 8 5 Screening 9 6 Selection 18 7 Requirements for assessors in the panel 19 8 Training and monitoring of assessors for dairy products . 19 9 Performance 23 Bib

6、liography . 24 2 DIN ISO 22935-1:2012-12 National foreword This standard has been prepared by Technical Committee ISO/TC 34 “Food products” (Secretariat: AFNOR, France), Subcommittee SC 5 “Milk and milk products” (Secretariat: NEN, Netherlands) in collaboration with the International Dairy Federatio

7、n (IDF). It is being published jointly by IDF and ISO. The responsible German body involved in its preparation was the Normenausschuss Lebensmittel und landwirtschaftliche Produkte (Food and Agricultural Products Standards Committee), Working Committee NA 057-05-13 AA Milch und Milcherzeugnisse Prob

8、enahme- und Untersuchungsverfahren. In the German version, the term “Flavour” (3.13) replaces and extends the term “Geschmackthe dairy industry. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. DIN shall not be held responsible for

9、 identifying any or all such patent rights. The DIN Standards corresponding to the International Standards referred to in this document are as follows: ISO 707 DIN EN ISO 707 ISO 4120 DIN EN ISO 4120 ISO 5492 DIN EN ISO 5492 ISO 8586-2 DIN EN ISO 8586-2 ISO 8587 DIN ISO 8587 ISO 8589 DIN EN ISO 8589

10、 ISO 9000 DIN EN ISO 9000 DIN ISO 22935 consists of the following parts, under the general title Milk and milk products Sensory analysis: Part 1: General guidance for the recruitment, selection, training and monitoring of assessors Part 2: Recommended methods for sensory evaluation Part 3: Guidance

11、on a method for evaluation of compliance with product specifications for sensory properties by scoring The original document ISO 22935-1:2009 contains a number of errors in Table 23. The following table shows the corrected figures and symbols in bold type. Table 23 Suggested test scores for panellis

12、t selection Test no. Title Maximum score possible Recommended pass mark Pass score 1 2 3 4 Recognition and ranking tests 53 65 % 34/53 5 9 Descriptive tests 13 50 % 6/13 6 Round table discussion cheese evaluation 10 5 5/10 10 Round table discussion cream evaluation 10 5 5/10 7 8 Triangle test flavou

13、r and texture 48 65 % 31/48 3 DIN ISO 22935-1:2012-12 ” formerly used in National Annex NA (informative) Bibliography DIN EN ISO 707, Milk and milk products Guidance on sampling DIN EN ISO 4120, Sensory analysis Methodology Triangle test DIN EN ISO 5492, Sensory analysis Vocabulary DIN EN ISO 8586-2

14、, Sensory analysis General guidance for the selection, training and monitoring of assessors Part 2: Expert sensory assessors DIN ISO 8587, Sensory analysis Methodology Ranking DIN EN ISO 8589, Sensory analysis General guidance for the design of test rooms DIN EN ISO 9000, Quality management systems

15、Fundamentals and vocabulary 4 DIN ISO 22935-1:2012-12 Introduction The purpose of ISO 22935IDF 99 (all parts) is to give guidance on methodology for sensory analysis and the use of a common nomenclature of terms for milk and milk products. To achieve that, ISO 22935IDF 99 has been divided into the t

16、hree parts listed in the forewords. ISO 6658 should be consulted for an overview of sensory methods other than the one provided in ISO 22935-3IDF 99-3. Evaluation of labelling and packaging is not covered by ISO 22935IDF 99 (all parts). The principles described are largely derived from various Inter

17、national Standards on the topic. Milk and milk products Sensory analysis Part 1: General guidance for the recruitment, selection, training and monitoring of assessors 5 DIN ISO 22935-1:2012-12 1 Scope This part of ISO 22935IDF 99 gives general guidance for the recruitment, selection, training, and m

18、onitoring of assessors for sensory analysis of milk and milk products. It specifies criteria for the selection, and procedures for the training and monitoring, of selected assessors and expert sensory assessors for milk and milk products. It supplements the information given in ISO 8586-1 and parts

19、of ISO 8586-2 that deal with expert assessors. 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

20、amendments) applies. ISO 4120, Sensory analysis Methodology Triangle test ISO 4121, Sensory analysis Guidelines for the use of quantitative response scales ISO 5492:2008, Sensory analysis Vocabulary ISO 5496, Sensory analysis Methodology Initiation and training of assessors in the detection and reco

21、gnition of odours ISO 6658, Sensory analysis Methodology General guidance ISO 8586-1:1993, Sensory analysis General guidance for the selection, training and monitoring of assessors Part 1: Selected assessors ISO 8586-2, Sensory analysis General guidance for the selection, training and monitoring of

22、assessors Part 2: Expert sensory assessors ISO 8587, Sensory analysis Methodology Ranking ISO 8589, Sensory analysis General guidance for the design of test rooms ISO 22935-2IDF 99-2:2009, Milk and milk products Sensory analysis: Part 2: Recommended methods for sensory evaluation 6 DIN ISO 22935-1:2

23、012-12 3 Terms and definitions For the purposes of this document, the terms and definitions given in ISO 4121, ISO 5492, ISO 5496, ISO 6658, ISO 8586-1, ISO 8586-2 and ISO 8589 and the following apply. 3.1 sensory analysis science involved with the assessment of the organoleptic attributes of a prod

24、uct by the senses ISO 5492:2008, 1.1 3.2 selected assessor assessor chosen for his/her ability to perform a sensory test ISO 5492:2008, 1.6 3.3 expert sensory assessor selected assessor with a demonstrated sensory sensitivity and with considerable training and experience in sensory testing, who is a

25、ble to make consistent and repeatable sensory assessments of various products ISO 5492:2008, 1.8 NOTE Examples of “various products” are “dairy products”. 3.4 sensory panel group of assessors participating in a sensory test ISO 5492:2008, 1.9 3.5 scoring evaluation of a product (or of attributes of

26、a product) by assigning numbers that have some mathematical relationship to the product or attributes being evaluated ISO 5492:2008, 4.7 3.6 product specification document stating requirements of a product NOTE Adapted from ISO 9000:20052. 3.7 classification method of sorting into categories ISO 549

27、2:2008, 4.5 3.8 attribute perceptible characteristic ISO 5492:2008, 1.3 7 DIN ISO 22935-1:2012-12 3.9 appearance all the visible attributes of a substance or object ISO 5492:2008, 3.1 NOTE For a dairy product, the visual attributes are both internal and external, and include shape, colour, and openi

28、ngs. 3.10 consistency mechanical attribute detected by stimulation of the tactile or visual receptors ISO 5492:2008, 3.49 3.11 mouthfeel mixed experience derived from sensations in the mouth that relate to physical or chemical properties of a stimulus ISO 5492:2008, 3.62 3.12 fingerfeel mixed experi

29、ence derived from sensations on the fingers that relate to physical properties of a stimulus 3.13 flavour complex combination of the olfactory, gustatory and trigeminal sensations perceived during tasting ISO 5492:2008, 3.20 3.14 odour sensation perceived by means of the olfactory organ in sniffing

30、certain volatile substances ISO 5492:2008, 3.18 4 Recruitment Assessors can be recruited from within a company (laboratory staff, production staff, administration staff, etc.), who are not involved with project work, or from outside a company. Outside assessors can be recruited by advertisement or b

31、y word of mouth. The panel candidates should have an understanding of the amount of time that will be required for the screening process and for actual panel work. A large enough pool of available candidates should be screened in order to have enough assessors available to select from when forming a

32、 panel. The trainee assessor should have satisfactory personal qualifications for assessments and should be pre-selected by: a) the use of screening tests to assess the ability of candidates to perceive, discriminate, and describe sensory attributes; b) a general understanding of the concepts of sen

33、sory evaluation; c) a general liking or interest in dairy products. 8 DIN ISO 22935-1:2012-12 5 Screening 5.1 Screening form and requirements 5.1.1 General Potential applicants should go through two forms of screening via an interview and sensory screening tests. During the interview, the applicants

34、 should fill out a pre-screening form which indicates the times that they are available for panels and any health issues they may have: arthritis which could interfere with the evaluation of product texture in-hand (fingerfeel), lactose intolerance, wearing of dentures, smoking status, and any other

35、 issues of concern. Flavoured water solutions and dairy products should be used to indicate if the potential assessor can recognize specific tastes or flavours at different intensities. The potential evaluator shall be able to detect certain flavours within complex dairy products. The following thre

36、e sessions each take assessors approximately 45 min to 1 h to complete. These screening exercises are suggestions only and may be adapted to the application area of the assessors. The sessions described in 5.1.2 to 5.1.4 may be broken down into smaller or larger sessions depending on how much time i

37、s available. 5.1.2 Session 1 Basic odour and taste recognition Test Reference Result 1 5.3.1 Odour recognition 2 5.3.2 Basic taste recognition 3 5.3.3, Table 5 Ranking of basic taste sweet 4 5.3.3, Table 6 Ranking of basic taste sour 5 5.3.3, Table 7 Ranking of basic taste salty 6 5.3.3, Table 8 Ran

38、king of basic taste bitter 5.1.3 Session 2 Milk powder and cream products Test Reference Result 7 5.3.4, Table 11 Triangle test milk powder 8 5.3.4, Table 12 Triangle test butter 9 5.3.4, Table 12 Triangle test salted butter 10 5.3.5.2 Round table discussion cream evaluation 11 5.3.3, Table 9 Rankin

39、g of texture body/creaminess 12 5.3.4, Table 11 Triangle test aged milk powder 5.1.4 Session 3 Cheese Test Reference Result 13 5.3.4, Table 13 Triangle test cheese 14 5.3.5.1 Round table discussion cheese evaluation 15 5.3.4, Table 13 Triangle test bitter cheese 16 5.3.4, Table 14 Triangle test chee

40、se firmness 17 5.3.4, Table 14 Triangle test cheese smoothness Mark each section as per each marking schedule. Other examples of screening exercises can be found in ISO 8586-1. 9 DIN ISO 22935-1:2012-12 5.2 Preparation of test samples for screening 5.2.1 If possible, prepare test samples on the day

41、of the evaluation. 5.2.2 For screening purposes, it is easier to serve test samples in the same order to all assessors. 5.2.3 If appropriate, use test sample questionnaires for all screening exercises found in ISO 4120 (triangle test), ISO 8587 (ranking test), ISO 6658 and ISO 4121 (scales). 5.3 Scr

42、eening tests, materials and methods The screening tests, materials and methods presented in this section are recommendations only. They can be adapted to suit the needs of an individual company. 5.3.1 Odour recognition Follow the instructions outlined in ISO 8586-1:1993, 4.4.6.1 for details on how t

43、o prepare the test samples and conduct this test. Table 1 suggests other aromas that can be used. Table 1 Examples of olfactory materials for odour description test Blind code (example) Sample Preparation 981 Citronella oil (lemon, cleaning fluid) 194 Orange 229 Caramel 371 Butyric acid 926 Acetic a

44、cid 174 Ammonia 746 (Z)-hex-3-en-1-ola831 Oct-1-en-3-ol 556 Vanilla aIn older literature, known as cis-hex-3-en-1-ol. Candidates are graded according to performance, as shown in Table 2. For each sample, a total of three points can be achieved. If the assessor uses words other than those listed in T

45、able 2, score appropriately. Table 2 Marking schedule for odour recognition Correct Answer Sample 3 points 2 points 1 point Citronella oil Citronella oil Lemony, cleaning fluid Citrus, fruity Orange Orange Lemon Citrus, fruityCaramel Caramel Vanilla, malt, toasted Sweet Butyric acid Rancid butter Pa

46、rmesan cheese Vomit, baby burp Acetic acid Acetic acid Vinegar Sour/off milk Ammonia Ammonia Cleaning fluid, urine Pungent (Z)-hex-3-en-1-ol Green grass Green beans Green vegetable Oct-1-en-3-ol Mushroom Cellar, musty Mouldy Vanilla Vanilla Custard, dessert Sweets, candy 10 DIN ISO 22935-1:2012-12 5

47、.3.2 Basic taste recognition The solutions can be prepared as shown in Table 3. Present the solutions to the assessors in the same order. Ask the assessor to identify the basic taste that is represented by the solution. Table 3 Basic taste solutions Blind code (examples) Answer Concentration Sample

48、preparation 683 Sweet 10 g/l sucrose (1 % mass fraction) 10 g sucrose + 1 l water 429 Salty 2 g/l NaCl (0,2 % mass fraction) 2 g NaCl + 1 l water 662 Sour 0,3 g/l citric acid (0,03 % mass fraction) 0,3 g citric acid + 1 l water 353 Bitter 0,3 g/l caffeine (0,03 % mass fraction) 0,3 g caffeine + 1 l water 768 Umami (optional) 0,6 g/l monosodium glutamate (0,06 % mass fraction) 0,6 g monosodi