1、February 2010 English price group 11No 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).ICS 55.040; 67.250; 85.060!$7c“1572
2、064www.din.deDDIN EN 1230-2Paper and board intended to come into contact with foodstuffs Sensory analysis Part 2: Off-flavour (taint)English translation of DIN EN 1230-2:2010-02Papier und Pappe vorgesehen fr den Kontakt mit Lebensmitteln Sensorische Analyse Teil 2: GeschmacksbertragungEnglische bers
3、etzung von DIN EN 1230-2:2010-02Papier et carton destins entrer en contact avec les denres alimentaires Analyse sensorielle Partie 2: Flaveur atypique (flaveur ou odeur parasite)Traduction anglaise de DIN EN 1230-2:2010-02SupersedesDIN EN 1230-2:2002-04www.beuth.deDocument comprises pagesTranslation
4、 by DIN-Sprachendienst.In case of doubt, the German-language original shall be considered authoritative.1803.10 DIN EN 1230-2:2010-02 2 A comma is used as the decimal marker. National foreword This standard has been prepared by Technical Committee CEN/TC 172 “Pulp, paper and board” (Secretariat: DIN
5、, Germany), Working Group WG 3 “Analytical methods for the assessment of paper 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),
6、 Working Committee NA 074-02-01 AA Chemisch-technologische Prfverfahren fr Papier, Pappe, Faserstoff und Chemiezellstoff. The corrections according to EN 1230-2:2001/AC:2002 referred to in the European foreword were only relevant for the English and French version of this standard. The German versio
7、n was not affected. The DIN Standard corresponding to the International Standard referred to in this document is as follows: ISO 4120 DIN ISO 4120 Amendments This standard differs from DIN EN 1230-2:2002-04 as follows: a) Icing sugar has been included as test substance for dry, non-fatty food (5.1).
8、 b) The Note in clause 6 now includes references to CEN/TR 15645-2 “Paper and board intended to come into contact with foodstuffs Calibration of the off-flavour test Part 2: Fatty food” and Part 3 “Dry food”. c) The descriptions of the odour evaluation scale have been simplified. d) The standard has
9、 been editiorially revised. Previous editions DIN 10955: 1973-08, 1983-04 DIN EN 1230-2: 2002-04 National Annex NA (informative) Bibliography DIN ISO 4120, Sensory analysis Methodology Triangle test EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN 1230-2 November 2009 ICS 55.040; 67.250; 85.060
10、Supersedes EN 1230-2:2001English Version Paper and board intended to come into contact with foodstuffs -Sensory analysis - Part 2: Off-flavour (taint) Papier et cartons destins entrer en contact avec les denres alimentaires - Analyse sensorielle - Partie 2 : Flaveur atypique (flaveur ou odeur parasi
11、te) Papier und Pappe vorgesehen fr den Kontakt mit Lebensmitteln - Sensorische Analyse - Teil 2: Geschmacksbertragung 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
12、 European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national standards may be obtained on application to the CEN Management Centre or to any CEN member. This European Standard exists in three official versions (
13、English, French, German). A version in any other language made by translation under the responsibility of a CEN member into its own language and notified to the CEN Management Centre has the same status as the official versions. CEN members are the national standards bodies of Austria, Belgium, Bulg
14、aria, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom. EUROPEAN COMMITTEE FOR STANDARD
15、IZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG Management Centre: Avenue Marnix 17, B-1000 Brussels 2009 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 1230-2:2009: EEN 1230-2:2009 (E) 2 Contents Page Forewo
16、rd 3Introduction .41 Scope 52 Normative references 53 Terms and definitions .54 Principle 75 Reagents .75.1 Test substance .75.2 Saturated magnesium nitrate solution 75.3 Saturated sodium chloride solution 76 Test panel .87 Test conditions 88 Equipment 88.1 General 88.2 Vessels 88.3 Petri dishes .88
17、.4 Supports for the Petri dishes in the glass jars .88.5 Small glass dishes or odourless plastic disposable dishes .88.6 Spoons 88.7 Evaluating forms 98.8 Water and glasses or drinking cups 99 Sampling and storage of sample .910 Preparation of sample .911 Procedure .912 Evaluation 1012.1 General pro
18、cedure 1012.2 Triangle test . 1012.3 Extended triangle test 1012.4 Multicomparison test 1113 Expression of results . 1113.1 Calculation . 1113.1.1 Significance of taint (triangle and extended triangle test) . 1113.1.2 Intensity of taint (extended triangle and multicomparison test) 1113.2 Result . 11
19、14 Test report . 11Annex A (informative) Example of an efficient cleaning procedure . 12Annex B (informative) Example of an assembly for the storage of test pieces and test substance . 13Annex C (informative) Example of an evaluation form for extended triangle test 14Annex D (normative) Triangle tes
20、t significance table 15Bibliography . 16DIN EN 1230-2:2010-02 EN 1230-2:2009 (E) 3 Foreword This document (EN 1230-2:2009) 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 natio
21、nal 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 rights
22、. CEN and/or CENELEC shall not be held responsible for identifying any or all such patent rights. This document supersedes EN 1230-2:2001 and EN 1230-2:2001/AC 2002. With regard to EN 1230-2:2001 and EN 1230-2:2001/AC:2002 the following changes have been made: a) including coconut oil for fatty food
23、 and icing sugar for example for dry, non-fatty food (see 5.1); b) including the references to CEN/TR 15645-2 and CEN/TR 15645-3 (Note in Clause 6); c) simplifying the descriptions of evaluation scale of off-flavour (see 12.3 and Annex C); d) incorporation of EN 1230-2:2001/AC: 2002; e) editorial up
24、dating. 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) Annexes A, B and C are informative; Annex D is normative. According to the CEN/CENELEC Internal Regulatio
25、ns, 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, Luxembourg, Malta, Netherlan
26、ds, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and the United Kingdom. DIN EN 1230-2:2010-02 EN 1230-2:2009 (E) 4 Introduction The taint test is valid for evaluation of whether the material to be tested may bring about a change in the taste (flavour) of the foo
27、d to be in contact with the material. The test serves for evaluating the possible off-flavour transmitted from a paper and board intended for food packaging or otherwise to come into contact with foodstuffs. According to the results conclusions may be drawn as to the suitability of the material test
28、ed for packaging of foodstuffs. For evaluation of the test substance three alternative testing procedures are described: a) the triangle test; b) the extended triangle test; c) the multicomparison test. It is recommended to use the triangle test when rating of the intensity of taint is not needed. T
29、his test is less affected by the presence of atypical data than the multicomparison test. The multicomparison test may be preferred when a large number of samples are to be tested, as this procedure is less time consuming compared to the triangle tests. It is also the most common sensory test applie
30、d for evaluation of paper and board. The method is statistically less efficient than the triangle test. NOTE The triangle and the extended triangle tests are described in detail in ISO 5492. The multicomparison test is not described in any ISO Standard. In order to give reliable results this test sh
31、ould be performed by selected assessors. The result may be influenced by the time elapsed between manufacturing and testing as well as by the storage conditions of the paper or board. “Part 1: Odour“ comprises the corresponding method for the estimation of odour originating from paper or board inten
32、ded for food contact. DIN EN 1230-2:2010-02 EN 1230-2:2009 (E) 5 1 Scope This European Standard specifies whether a paper or board sample contains substances which may be trans-mitted through the air space to a test substance and affect its taste. It is applicable to all kinds of paper and board, in
33、cluding coated and printed material, intended to come into contact with foodstuffs. It is not applicable for the determination of consumers preference. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edi
34、tion cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. EN ISO 186:2002, Paper and board Sampling to determine average quality (ISO 186:2002) 3 Terms and definitions For the purposes of this document, the following terms and defin
35、itions apply. 3.1 taste sensations perceived by the taste organ when stimulated by certain soluble substances ISO 5492:2008 3.2 flavour complex combination of the olfactory, gustatory and trigeminal sensations perceived during tasting NOTE The flavour may be influenced by tactile, thermal, painful a
36、nd/or kinaesthesic effects. ISO 5492 3.3 taint taste or odour foreign to the product ISO 5492:2008 3.4 off-flavour atypical flavour often associated with deterioration or transformation of the product ISO 5492:2008 NOTE For simplicity, taste and flavour are used as synonyms in this European Standard
37、, though this is not exactly in accordance with ISO 5492. The same regards taint and off-flavour. 3.5 sample the aggregate of all the specimens taken 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 DIN EN 1
38、230-2:2010-02 EN 1230-2:2009 (E) 6 3.6 test piece the piece or pieces of paper or board on which the measurement is carried out in accordance with the stipulations of the methods of test NOTE The test piece is generally taken from a specimen; in some instances the test piece may be the specimen itse
39、lf, or several specimens. EN ISO 186 3.7 test substance foodstuff intended to be packed, or a suitable test food product 3.8 test portion portion of the test sample which is directly tested by the assessor ISO 5492:2008 3.8.1 test portion for analysis the quantity of test substance which has been st
40、ored along with the test pieces 3.8.2 test portion for control the quantity of test substance which has been stored in the same way but without test piece 3.9 assessor any person taking part in a sensory test ISO 5492:2008 3.10 selected assessor assessor chosen for his/her ability to perform a senso
41、ry test ISO 5492:2008 3.11 triangle test method of difference testing involving the simultaneous presentation of three coded samples, two of which are identical NOTE The assessor is asked to select the sample perceived as different. ISO 5492 3.12 extended triangle test triangle test where one portio
42、n is a test portion for analysis, and two are test portions for control NOTE The assessor is asked to give a rating of the sample which he/she finds odd. 3.13 multicomparison test test where the assessor is asked to give a rating of the intensity of the difference in taste between test portions for
43、analysis and a known test portion for control DIN EN 1230-2:2010-02 EN 1230-2:2009 (E) 7 4 Principle Test pieces of the material to be examined are stored in glass jars together with the test substance for 44 h to 48 h at (23 2) C at specified humidity, in the dark. The selected humidity (as given i
44、n 5.2 or 5.3) depends on the foreseeable use and/or an agreement with the customer. The selected humidity shall be stated in the test report. The test substance does not come into direct contact with the test piece. Any taint transferred to the test substance is evaluated by a panel consisting of se
45、lected assessors. Three alternative procedures are described for the evaluation of the possible taint intensity: a) the triangle test (one test portion for analysis and two for control, or vice versa, are presented to the assessor who is required to pick out the odd sample); b) the extended triangle
46、 test (the assessor is given one test portion for analysis and two for control. He/she is required to pick out the odd sample and evaluate the intensity of its possible taint); c) the multicomparison test (the assessor is required to score the intensity of one or several test portions for analysis,
47、compared to a known test portion for control, which holds the taint intensity value of 0). The intensity of the taint is evaluated by the use of a scale from 0 to 4 and the calculation of the median. A statistical significance test is performed in case of the triangle or extended triangle test. 5 Re
48、agents 5.1 Test substance Whenever possible use the same sort of food as is intended to be packed in the material to be tested. If this is not possible a suitable test food product shall be chosen in agreement with the customer. NOTE Foodstuffs are mostly too heterogeneous and non uniform or may have an intense intrinsic aroma so that they might be unsuitable for testing. In addition, it might be difficult, after two days
