SANS 13302-2008 Sensory analysis - Methods for assessing modifications to the flavour of foodstuffs due to packaging《感官分析 包装引起的食品味道改变的评定方法》.pdf

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1、 Collection of SANS standards in electronic format (PDF) 1. Copyright This standard is available to staff members of companies that have subscribed to the complete collection of SANS standards in accordance with a formal copyright agreement. This document may reside on a CENTRAL FILE SERVER or INTRA

2、NET SYSTEM only. Unless specific permission has been granted, this document MAY NOT be sent or given to staff members from other companies or organizations. Doing so would constitute a VIOLATION of SABS copyright rules. 2. Indemnity The South African Bureau of Standards accepts no liability for any

3、damage whatsoever than may result from the use of this material or the information contain therein, irrespective of the cause and quantum thereof. ISBN 978-0-626-20850-9 SANS 13302:2008Edition 1ISO 13302:2003Edition 1SOUTH AFRICAN NATIONAL STANDARD Sensory analysis Methods for assessing modification

4、s to the flavour of foodstuffs due to packaging This national standard is the identical implementation of ISO 13302:2003 and is adopted with the permission of the International Organization for Standardization. Published by Standards South Africa 1 dr lategan road groenkloof private bag x191 pretori

5、a 0001 tel: 012 428 7911 fax: 012 344 1568 international code + 27 12 www.stansa.co.za Standards South Africa SANS 13302:2008 Edition 1 ISO 13302:2003 Edition 1 Table of changes Change No. Date Scope National foreword This South African standard was approved by National Committee StanSA TC 5140.25,

6、Hygiene practices in the food industry, in accordance with procedures of Standards South Africa, in compliance with annex 3 of the WTO/TBT agreement. This SANS document was published in March 2008. Reference numberISO 13302:2003(E)ISO 2003INTERNATIONAL STANDARD ISO13302First edition2003-08-01Sensory

7、 analysis Methods for assessing modifications to the flavour of foodstuffs due to packaging Analyse sensorielle Mthodes pour valuer les modifications de la flaveur des aliments causes par lemballage SANS 13302:2008This s tandard may only be used and printed by approved subscription and freemailing c

8、lients of the SABS .ISO 13302:2003(E) PDF disclaimer This PDF file may contain embedded typefaces. In accordance with Adobes licensing policy, this file may be printed or viewed but shall not be edited unless the typefaces which are embedded are licensed to and installed on the computer performing t

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11、iat at the address given below. ISO 2003 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from either ISO at the addres

12、s below or ISOs member body in the country of the requester. ISO copyright office Case postale 56 CH-1211 Geneva 20 Tel. + 41 22 749 01 11 Fax + 41 22 749 09 47 E-mail copyrightiso.org Web www.iso.org Published in Switzerland ii ISO 2003 All rights reservedSANS 13302:2008This s tandard may only be u

13、sed and printed by approved subscription and freemailing clients of the SABS .ISO 13302:2003(E) ISO 2003 All rights reserved iiiContents Page Foreword iv Introduction v 1 Scope 1 2 Normative references . 1 3 Terms and definitions. 2 4 Principle . 3 4.1 Assessment of the inherent odour of the packagi

14、ng material. 3 4.2 Assessment of the effect of the packaging material on the flavour of the foodstuff 3 5 Foodstuff samples 3 5.1 General. 3 5.2 Preparation of samples 5 6 Samples of packaging materials . 5 6.1 General. 5 6.2 Preparation of the packaging material samples for assessment of inherent o

15、dour 5 6.3 Preparation of the packaging material samples for assessment of the effect on the flavour of the foodstuff 6 7 Sensory tests. 7 7.1 General test conditions 7 7.2 Assessors 8 7.3 Assessment of inherent odour of the packaging material . 8 7.4 Assessment of the effect of packaging material o

16、n the flavour of the foodstuff. 9 8 Analysis of the results 10 9 Test report 10 Annex A (informative) Guidelines for industrialists for assessing the product risk linked to the packaging. 12 Annex B (informative) List of recommended containers 14 Annex C (informative) Examples of models for foodstuf

17、f simulant/temperature 16 Annex D (informative) Example of components originating from packaging suspected of being the cause of alterations in the sensory properties of foodstuffs. 18 Annex E (informative) Example of application of the non-parametric Wilcoxon test for the interpretation of the resu

18、lts obtained by scoring test 19 Bibliography . 26 SANS 13302:2008This s tandard may only be used and printed by approved subscription and freemailing clients of the SABS .ISO 13302:2003(E) iv ISO 2003 All rights reservedForeword ISO (the International Organization for Standardization) is a worldwide

19、 federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that

20、committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. International Standards are drafted in acc

21、ordance with the rules given in the ISO/IEC Directives, Part 2. The main task of technical committees is to prepare International Standards. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requ

22、ires approval by at least 75 % of the member bodies casting a vote. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. ISO 13302 was prepared by Technic

23、al Committee ISO/TC 34, Food products, Subcommittee SC 12, Sensory analysis. SANS 13302:2008This s tandard may only be used and printed by approved subscription and freemailing clients of the SABS .ISO 13302:2003(E) ISO 2003 All rights reserved vIntroduction It is necessary to prevent materials inte

24、nded for the packaging of foodstuffs from being the cause of unwanted alterations in odour or flavour. Likewise, it is necessary to take into account the storage conditions of the foodstuffs once they are packed since this can also be one of the causes of modifications to odour or flavour. Certain t

25、ypes of foodstuff are particularly susceptible to flavour modifications due to packaging materials (e.g. fatty or powdered products having a large area in contact with the packaging). In particular, the packaging material can contaminate the product by transfer. This transfer can occur by direct con

26、tact with the packaging material or, indirectly, by means of the atmosphere created between the packaging and the product. Foreign odours or flavours can also come from the inner or outer layers of the packaging material. The packaging material can also absorb compounds from foodstuffs and cause mod

27、ifications of flavours. Food industries should ensure that the packaging they use is the best possible choice with respect to their products. This is why they must have at their disposal methods which allow them to ascertain that the flavour of the foodstuffs is not significantly modified under cert

28、ain storage conditions. Compounds transferred from packaging materials and responsible for undesired effects on the flavour of food products are usually in very low quantities, often below the detection limits of the analytical techniques, or simply the compounds responsible for the changes in flavo

29、ur have not been identified. Thus, it is necessary to evaluate the sensory properties of packaging materials. This International Standard describes two complementary tests which are not mutually exclusive: assessment of the inherent odour of the packaging material under test (odour test); assessment

30、 of the change of flavour of a foodstuff after direct or indirect contact with the packaging material under test in actual conditions or in simulated conditions (contact test). This International Standard was developed by a group composed of sensory analysis experts and experts from the packaging se

31、ctor and is based on their experience. SANS 13302:2008This s tandard may only be used and printed by approved subscription and freemailing clients of the SABS .SANS 13302:2008This s tandard may only be used and printed by approved subscription and freemailing clients of the SABS .INTERNATIONAL STAND

32、ARD ISO 13302:2003(E) ISO 2003 All rights reserved 1Sensory analysis Methods for assessing modifications to the flavour of foodstuffs due to packaging 1 Scope This International Standard describes methods for assessing the changes caused by packaging to the sensory attributes of foodstuffs or their

33、simulants. The methodology can be used as initial selection to assess a suitable packaging material or as subsequent acceptability screening of individual batches/production run (see Annex A). This International Standard is applicable to all materials usable for packaging foodstuffs (e.g. paper, car

34、dboard, plastic, foils, wood). Moreover, the scope can be extended to any objects intended to come into contact with foodstuffs (e.g. kitchen utensils, coatings, leaflets, or parts of equipment such as seals or piping) with the aim of controlling food compatibility from a sensory point of view accor

35、ding to the legislation in force. 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 amendments) a

36、pplies. ISO 483:1988, Plastics Small enclosures for conditioning and testing using aqueous solutions to maintain relative humidity at constant value ISO 4120, Sensory analysis Methodology Triangle test ISO 5492, Sensory analysis Vocabulary ISO 5495:1983, Sensory analysis Methodology Paired compariso

37、n test ISO 6564, Sensory analysis Methodology Flavour profile methods ISO 8586-1, 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 assessors

38、 Part 2: Experts ISO 8587:1988, Sensory analysis Methodology Ranking ISO 8589, Sensory analysis General guidance for the design of test rooms ISO 11035, Sensory analysis Identification and selection of descriptors for establishing a sensory profile by multidimensional approach ISO 10399, Sensory ana

39、lysis Methodology Duo-trio test ISO 13299, Sensory analysis Methodology General guidance for establishing a sensory profile SANS 13302:2008This s tandard may only be used and printed by approved subscription and freemailing clients of the SABS .ISO 13302:2003(E) 2 ISO 2003 All rights reserved3 Terms

40、 and definitions For the purposes of this document, the terms and definitions given in ISO 5492 and the following apply. 3.1 packaging object intended for wrapping or containing, temporarily, a product or series of products during handling, transportation, storage or presentation, with a view to pre

41、serving, protecting or facilitating these operations NOTE This International Standard covers packaging coming into direct contact with foodstuffs. 3.2 new packaging any packaging in which at least one of the constituent elements (e.g. nature of the material, adhesives, inks, solvents, varnishes) is

42、new or has been modified 3.3 odour sensory attribute perceptible by the olfactory organ on sniffing certain volatile substances 3.4 flavour complex set of olfactory, gustatory and trigeminal sensations perceived during the course of the tasting NOTE The flavour can be influenced by somaesthetic (tac

43、tile, thermal, algesic and/or kinesthetic) impressions. 3.5 taint flavour which is foreign to the foodstuff 3.6 off-flavour atypical flavour of the foodstuff, often associated with the deterioration of the foodstuff 3.7 reference material packaging material which does not interfere with the sensory

44、properties of a product NOTE The reference material could be an approved packaging that already exists which complies with the legislation in force. 3.8 assessor sensory any person taking part in a sensory test NOTE A nave assessor is a person who does not meet any particular criterion. An initiated

45、 assessor is a person who has already participated in a sensory test. 3.9 selected assessor sensory assessor chosen for his/her ability to perform a sensory test 3.10 expert general sense a person who, through knowledge or experience, has competence to give an opinion in the fields about which he/sh

46、e is consulted NOTE In sensory analysis, there are two types of expert, the “expert assessor” and the “specialized expert assessor”, in conformity with ISO 8586-2. SANS 13302:2008This s tandard may only be used and printed by approved subscription and freemailing clients of the SABS .ISO 13302:2003(

47、E) ISO 2003 All rights reserved 33.10.1 expert assessor selected assessor with a high degree of sensory sensitivity and trained in the use of sensory analysis methods and who is able to make consistent and repeatable sensory assessments of various products 3.10.2 specialized expert assessor expert a

48、ssessor who has additional experience as a specialist in the product and/or process and/or marketing, and who is able to perform sensory analysis of the product and to evaluate or predict effects of variations relating to raw materials, recipes, processing, storage, ageing, etc. 4 Principle 4.1 Asse

49、ssment of the inherent odour of the packaging material The packaging material under test is stored in a container under controlled conditions. The odour of the atmosphere developed upon confinement is assessed by means of sensory analysis methods. 4.2 Assessment of the effect of the packaging material on the flavour of the foodstuff The foodstuff and the packaging material under test, with direct or indirect contact, are stored in a container under controlled conditions. The flavour changes o