1、Designation: E 619 84 (Reapproved 2003)Standard Practice forEvaluating Foreign Odors in Paper Packaging1This standard is issued under the fixed designation E 619; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last rev
2、ision. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon (e) indicates an editorial change since the last revision or reapproval.This standard has been approved for use by agencies of the Department of Defense.1. Scope1.1 This practice covers the evaluation of odors
3、 in paperpackaging and establishes smelling and testing procedures fortrained sensory panels.1.2 This practice covers effective techniques for determin-ing the type and source of the odor and establishing the severityof contamination.1.3 The techniques used in this practice are applicable to allpape
4、r packaging products and to auxiliary components, such ascoatings, inks, and adhesives, as well as plastic materials usedin conjunction with paper.1.4 This standard does not purport to address all of thesafety concerns, if any, associated with its use. It is theresponsibility of the user of this sta
5、ndard to establish appro-priate safety and health practices and determine the applica-bility of regulatory limitations prior to use.2. Summary of Practice2.1 Under the leadership of the test supervisor, qualified andtrained subjects individually examine sample specimens by oneor more of the test pro
6、cedures described in this practice.Subjects judge the intensity of a perceived off-odor in terms ofa numerical rating scale and also attempt to give a qualitativedescription of the taint. The assembled observations are theninterpreted by the supervisor.3. Significance and Use3.1 UseThis practice sho
7、uld be used by panelists, trainedas described in ASTM STP 7582, under the direction of aknowledgeable supervisor.3.2 SignificanceThis practice can be used to evaluateindigenous and foreign odors in paper packaging materials asto type and intensity. A knowledgeable supervisor may be ableto determine
8、the source of a foreign odor from the informationobtained from this procedure.4. Sensory Test Panel Selection and Training4.1 GeneralSensory panel selection and training are de-scribed in STP 758 and in references therein.4.2 SizeThe test panel on a specific odor problem shouldconsist of at least fi
9、ve members and should render a minimumtotal of ten judgments per sample. A maximum of twelvesubjects may be used, if available. When possible, the subjectsshould be drawn from a larger pool of qualified panelists.4.3 SelectionThe important criteria in panel selection are:(a) normal ability to detect
10、 and identify odors and flavors; (b)ability to discriminate differences, and reproduce results; and(c) interest in the testing work for which the panelists are to betrained. Usually a suitable panel can be recruited from avail-able employees unless their number is limited. It is helpful ifpanel memb
11、ers have a scientific background, with someknowledge of chemistry or food technology; however, thisshould not be a criterion for selection. Nontechnical personnelhave often proved to be excellent panel members after appro-priate training. No willing and available person should beexcluded from consid
12、eration. Panel members should berequalified periodically.5. Testing Facilities and Apparatus5.1 GeneralAppropriate physical conditions for sensorypanel operations are described in STP 434.35.2 Testing RoomDetection of low levels of odor requiresa working space in which individual members of the pane
13、l canconcentrate on the task. The room should be comfortable as totemperature, humidity, and noise, and relatively free of labo-ratory industrial odors. If ambient odor levels are too high,testing of the samples must be transferred to another location.Interruptions and other distracting influences s
14、hould beavoided.5.3 Sample ContainersClean, dry, closed, odor-free con-tainers of appropriate sizes are needed for storing samples andfor confining specimens to develop maximum odor intensity orto test for taste transfer. Laboratory glassware, capped glassjars, and glass battery jars with plate glas
15、s lids are suitable forthis purpose. Rubber gaskets or stoppers should not be used.1This practice is under the jurisdiction of ASTM Committee E18 on SensoryEvaluation of Materials and Products and is the direct responsibility of Subcom-mittee E18.05 on Sensory ApplicationsGeneral.Current edition app
16、roved April 10, 2003. Published June 2003. Originallyapproved in 1984. Last previous edition approved in 1995 as E 619 84 (1995).2Guidelines for the Selection and Training of Sensory Evaluation Panels, ASTMSTP 758, ASTM, 1981.3Manual on Sensory Testing Methods, ASTM STP 434, ASTM, 1968.1Copyright AS
17、TM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.Closures should provide adequate protection and contribute noodors of their own. Samples for storage may be wrappeddirectly in clean, low-odor, aluminum foil.6. Materials6.1 WaterMoistening of mater
18、ial to intensify odors or todevelop potential odors is frequently necessary. Tap water maybe used provided it is free of a chlorine smell or other residualodor. Bottled spring water or distilled water are suitablealternatives, if odorless. When necessary, water may be furtherpurified by filtering th
19、rough charcoal. In any case, the watershould be smelled and tasted before use to assure its suitability.6.2 Fatty MaterialsVarious materials containing oil or fatmay be used to pick up certain types of odors in transfer testssuch as those described in 7.4. Mineral oil (odorless), cream,butter, and m
20、ilk chocolate are recommended.6.3 Standard SamplesIt is good practice to include refer-ence materials if available. Commercially produced packagingmaterial representing either satisfactory or maximum permis-sible levels of odor are suitable. However, maintenance of suchstandards is usually difficult
21、, since age and storage conditionsmay drastically alter odor properties. As part of quality controlpractices, a schedule should be established for acquiring anddiscarding standard samples; when appropriate, this scheduleshould be accepted in advance by both manufacturer andpurchaser. (When a product
22、 normally contains traces of spe-cific solvents, gas chromatographic analysis is often used tohelp in selecting standards of uniform quality.)7. Methods for Preparing Test Specimens forExamination7.1 GeneralA single method will not suffice for thepreparation of test specimens because of the wide ran
23、ge ofmaterials that may be tested and the many types of odors thatmay be present. The more common methods are described inthis section. Each laboratory should select and standardize theparticular preparation procedures that seem best for specificproducts with which it is concerned.7.2 Methods that U
24、tilize Direct ExaminationThere aretwo categories of direct testing methods: immediate examina-tion without prior confinement and examination after sampleshave been confined appropriately in a closed container toenhance odor intensity.7.2.1 Direct Examination Without ConfinementThis ap-proach is usua
25、l in the preliminary investigation of an odorproblem. Testing may be done by one or two experiencedpersons rather than a full sensory panel. Typical useful tech-niques are as follows:7.2.1.1 Examining Single SheetsCrumple one or moreindividual sheets of the sample into a loose ball, then partiallyop
26、en and sniff immediately while holding up to the face. Tosample a large roll, cut or tear a conveniently sized represen-tative specimen and test in the same way.7.2.1.2 Examining Stacks of SheetsRiffle a stack of sheetsto expose many fresh surfaces in rapid succession, whilesimultaneously sniffing a
27、t the edge of the stack.7.2.1.3 Examining Samples in BundlesWhen a stack orbundle of sample sheets is received appropriately wrapped inaluminum foil, open one end temporarily and sniff while gentlysqueezing and releasing the package to expel puffs of air.7.2.1.4 Opening Fresh SurfacesValuable inform
28、ationabout the origin and severity of an odor contamination canoften be obtained by exposing fresh surfaces at the instant ofsmelling. For example, coated paper board and corrugatedsheets can be torn apart into two layers from a corner or edge;several layers may be separated sequentially from more c
29、om-plex laminar constructions; wax can be scraped with a knife; orglued joints can be broken open.7.2.2 Direct Examination After ConfinementThe follow-ing confinement methods have been used successfully inpreparing paper packaging materials for odor examination:7.2.2.1 Confining in Glass Pint or Qua
30、rt JarsConfine thesample for a standardized period (16 to 24 h) at roomtemperature (20 to 25C) or for appropriate periods at 38C inspecial situations like those indicated in Table 1. Alternatively,heat for1hat52C, cool, and test immediately. Restrictspecimen size so as to maintain a minimum of 25 %
31、head spacein a jar. Normally, prepare a separate jar for each panelist. (Ifthe amount of sample is limited, the same jar may be smelledtwice, provided1hormore is allowed in-between forrecovery.)7.2.2.2 Confining in Covered Glass Battery JarsStore inbattery jars (or similar large containers) for a st
32、andardizedperiod (16 to 24 h) at room temperature (20 to 25C). Use asample of appropriate size. Prepare one jar per sample; this willnormally suffice for the whole panel.7.3 Methods That Involve Moistening of SamplesWaterbrings out some types of odors. The following techniques maybe used, and are pa
33、rticularly appropriate for products thatnormally may be subjected to moisture (see 5.1 for waterquality):7.3.1 Examination After DampeningSprinkle the samplelightly with water, and smell immediately or after confining fora standardized brief period (30 min to 2 h) at room temperature(20 to 25C) or a
34、t 38C.7.3.2 Examination After Confinement over WaterStore thesample in a covered glass jar containing water adjacent to butnot in direct contact with the sample. Smell after storage for astandardized period (16 to 24 h) at room temperature (20 to25C) or for4hat38C.7.4 Methods That Examine Transfer t
35、o an OilySubstanceTo aid in identifying off odors and in estimatingtheir potential for contaminating fatty foods, the following areuseful procedures:7.4.1 Examination for Transfer to Mineral OilPlace thespecimen in a covered glass dish adjacent to, but not in contactwith, 10 mL of odorless mineral o
36、il in a 4-in. glass Petri dishfor a standardized period (16 to 24 h) at room temperature (20to 25C). Oil soluble contaminants such as printing inksolvents, kerosine, etc., can be detected by smelling the oil andcomparing with an oil reference sample.7.4.2 Examination for Transfer to ButterPrepare a
37、sand-wich consisting of a pat of butter between two pieces of thespecimen, and place in a covered glass Petri dish or a suitablescrew cap jar. (A single test sandwich is adequate for a panel offive to six people.) For a reference sample, place a similar patE 619 84 (2003)2directly in a covered dish.
38、 After a standardized storage period(16 to 24 h) at room temperature (20 to 25C), smell and tastethe test specimen of butter and the control specimen.7.4.3 Examination for Transfer to CreamPlace strips ofthe test specimen in a Petri dish and cover with cream.Refrigerate at 5 to 7C for a standardized
39、 period (16 to 24 h)and examine the cream, first by smelling and then by tasting.Run a blank test on the cream in a Petri dish. As an alternative,form a tray or pouch from the specimen, fill to an appropriatelevel with cream, and test in the same way. This procedure hasbeen widely used for printing
40、ink odors, and is very sensitive.7.4.4 Examination for Transfer to Milk ChocolatePlacethe specimen adjacent to an appropriate amount of plain milkchocolate in a covered glass Petri dish or a suitable screw capbottle, and hold at room temperature for 1 or 2 days. Then tastethe chocolate and compare w
41、ith a control.7.5 Methods That Examine Transfer to an Odor-SensitiveCommercial ProductTo help gage the practical significanceof a known or alleged off-odor in a packaging material, use thespecimen material to prepare a package for some appropriatecommercial product, known to be sensitive to odor. Ho
42、ld for anappropriate time at a selected temperature, and then smell theproduct and taste it if appropriate, in comparison with acontrol.7.6 Common Off-Odors in Paper Packaging Materials andSuggested Methods for Their DetectionThe information inTable 1 has been assembled to aid in selecting appropria
43、teprocedures for the preparation of specimens.8. Test Panel Examination8.1 GeneralIf preliminary examination has shown thatthere probably is a significant off-odor problem, then samplespecimens after preparation by a method or methods selectedfrom Section 7 should be evaluated by the test panel usin
44、gappropriate sensory techniques. These techniques should havebeen learned during panel training.8.2 Procedure of Panel Examination:8.2.1 General Instructions:8.2.1.1 The test supervisor should identify all samplesincluding controls by random three-digit code numbers. Thesupervisor should give the pa
45、nelists information about a testprocedure but no information about a sample prior to testing.(Afterwards, the supervisor should discuss with the panel theodor problem, the test results, and their significance. This stepis essential in maintaining panelists interest and motivation.)8.2.1.2 The test s
46、upervisor should provide each panel mem-ber with a set of prepared specimens, a report form, and verbalor written instructions for examining the sample set.8.2.1.3 Working independently, panelists should examinethe specimens as instructed and complete the individual reportforms.8.2.2 Estimate of the
47、 Intensity of a Perceived Off-Odor:8.2.2.1 Panelists should be instructed to give each sample anumerical rating that is an estimate of the intensity of aperceived off-odor. Category scales such as the following maybe used:Estimated Intensity Numerical RatingABNone 1 0Very slight 212Slight 3 1Moderat
48、e 4 2Strong 5 3TABLE 1 Recommended Sample Preparation Methods for Examining Common Paper Packaging OdorsPackaging Material Type of OdorRecommended Sample Preparation MethodsDirect Moistening Odor or Flavor TransferNoConfinementAfterConfinementSprinklingStoringoverWaterMineralOilButter CreamMilkChoco
49、lateRelevantPackagedProductPaper and board Inherent kraft x x x xMusty or moldy(groundwood,old news, waste)xxAxChlorinated phenol (additivefor slime control)xxSour (decomposed starch) x x x xPaper, coated Volatile additives (caseindecomposition)xxBoard, waxed orpolyethylene-coatedWaxy, oxidized (burnt)polyethylenexxxxxGlassine, coated Inherent in coating; solvent,plasticizerxBxxInk and varnish Oxidizing oils, solvent,plasticizerxxx x xAdhesive joints(afterthorough drying)Solvents, sour starch, addedperfumexxCxWax Oil, residual oxidized solv
