ASTM E619-2009 2111 Standard Practice for Evaluating Foreign Odors in Paper Packaging《纸包装材料中异样气味评价的标准实施规程》.pdf

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1、Designation: E 619 09Standard 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 revision. A number in

2、 parentheses indicates the year of last reapproval. Asuperscript epsilon () 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 in paperpackaging

3、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 allpaper packaging product

4、s and to auxiliary components, such ascoatings, inks, and adhesives, as well as plastic materials usedin conjunction with paper.1.4 The values stated in SI units are to be regarded asstandard. No other units of measurement are included in thisstandard.1.5 This standard does not purport to address al

5、l of thesafety concerns, if any, associated with its use. It is theresponsibility of the user of this standard 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 supe

6、rvisor, qualified andtrained subjects individually examine sample specimens by oneor more of the test procedures 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 ass

7、embled observations are theninterpreted by the supervisor.3. Significance and Use3.1 UseThis practice should be used by panelists, trainedas described in ASTM STP 758,2under the direction of aknowledgeable supervisor.3.2 SignificanceThis practice can be used to evaluateindigenous and foreign odors i

8、n paper packaging materials asto type and intensity. A knowledgeable supervisor may be ableto determine 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

9、and in references therein.4.2 SizeThe test panel on a specific odor problem shouldconsist of at least five 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 qua

10、lified panelists.4.3 SelectionThe important criteria in panel selection are:(a) normal ability to detect 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 pan

11、el can be recruited from avail-able employees unless their number is limited. It is helpful ifpanel members 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

12、panel members after appro-priate training. No willing and available person should beexcluded from consideration. Panel members should berequalified periodically.5. Testing Facilities and Apparatus5.1 GeneralAppropriate physical conditions for sensorypanel operations are described in STP 434.35.2 Tes

13、ting RoomDetection of low levels of odor requiresa working space in which individual members of the panel 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

14、 of the samples must be transferred to another location.Interruptions and other distracting influences should 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

15、 test for taste transfer. Laboratory glassware, capped glassjars, and glass battery jars with plate glass lids are suitable for1This practice is under the jurisdiction of ASTM Committee E18 on SensoryEvaluation and is the direct responsibility of Subcommittee E18.05 on SensoryApplications-General.Cu

16、rrent edition approved Sept. 1, 2009. Published October 2009. Originallyapproved in 1984. Last previous edition approved in 2003 as E 619 84 (2003).2Guidelines for the Selection and Training of Sensory Evaluation Panels,ASTMSTP 758, ASTM, 1981.3Manual on Sensory Testing Methods, ASTM STP 434, ASTM,

17、1968.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.this purpose. Rubber gaskets or stoppers should not be used.Closures should provide adequate protection and contribute noodors of their own. Samples for storage may be wrappeddirec

18、tly in clean, low-odor, aluminum foil.6. Materials6.1 WaterMoistening of material 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 suitablealternati

19、ves, if odorless. When necessary, water may be furtherpurified by filtering through 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 te

20、stssuch as those described in 7.4. Mineral oil (odorless), cream,butter, and milk 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

21、 odor are suitable. However, maintenance of suchstandards is usually difficult, 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 schedulesh

22、ould be accepted in advance by both manufacturer andpurchaser. (When a product 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

23、 will not suffice for thepreparation of test specimens because of the wide range 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 tha

24、t seem best for specificproducts with which it is concerned.7.2 Methods that Utilize 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 odo

25、r intensity.7.2.1 Direct Examination Without ConfinementThis ap-proach is usual 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

26、one or moreindividual sheets of the sample into a loose ball, then partiallyopen 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

27、expose many fresh surfaces in rapid succession, whilesimultaneously sniffing at 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 t

28、he package to expel puffs of air.7.2.1.4 Opening Fresh SurfacesValuable informationabout 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

29、from a corner or edge;several layers may be separated sequentially from more com-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 p

30、ackaging materials for odor examination:7.2.2.1 Confining in Glass Pint or Quart 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, an

31、d test immediately. Restrictspecimen size so as to maintain a minimum of 25 % 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

32、 Glass Battery JarsStore inbattery jars (or similar large containers) for a standardizedperiod (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 SamplesWaterb

33、rings out some types of odors. The following techniques maybe used, and are particularly 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

34、 standardized brief period (30 min to 2 h) at room temperature(20 to 25C) or at 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

35、 room temperature (20 to25C) or for4hat38C.7.4 Methods That Examine Transfer to 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 cover

36、ed glass dish adjacent to, but not in contactwith, 10 mL of odorless mineral oil in a 100-mm glass Petridish for a standardized period (16 to 24 h) at room temperature(20 to 25C). Oil soluble contaminants such as printing inksolvents, kerosine, etc., can be detected by smelling the oil andcomparing

37、with an oil reference sample.7.4.2 Examination for Transfer to ButterPrepare a 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. (Asingle test sandwich is adequate for a panel offive to six people.) For a re

38、ference sample, place a similar patE619092directly in a covered dish. 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 Petr

39、i dish and cover with cream.Refrigerate at 5 to 7C for a standardized 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 t

40、est in the same way. This procedure hasbeen widely used for printing 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 ro

41、om temperature for 1 or 2 days. Then tastethe chocolate and compare with 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

42、some appropriatecommercial product, known to be sensitive to odor. Hold 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 i

43、nformation inTable 1 has been assembled to aid in selecting appropriateprocedures 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 meth

44、ods selectedfrom Section 7 should be evaluated by the test panel usingappropriate 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

45、 by random three-digit code numbers. Thesupervisor should give the panelists 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

46、 in maintaining panelists interest and motivation.)8.2.1.2 The test supervisor 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 ins

47、tructed and complete the individual reportforms.8.2.2 Estimate of the 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

48、 Intensity Numerical RatingABNone 1 0Very slight 212Slight 3 1Moderate 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 TransferNoConfinementAfte

49、rConfinementSprinklingStoringoverWaterMineralOilButter CreamMilkChocolateRelevantPackagedProductPaper 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)S