ASTM E619-2017 red 6875 Standard Practice for Evaluating Foreign Odors and or Flavors from Paper Packaging《从纸包装中评估外来气味和 或香料的标准实施规程》.pdf

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1、Designation: E619 09E619 17Standard Practice forEvaluating Foreign Odors in and/or Flavors from PaperPackaging1This standard is issued under the fixed designation E619; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of la

2、st revision. A number in 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 U.S. Department of Defense.1. Scope1.1 This practice covers the evaluatio

3、n of odors in paper packaging and establishes smelling and testing procedures for trainedsensory panels.1.2 This practice covers the evaluation of odors and flavors transferred to various food media from paper packaging.1.3 This practice covers effective techniques for determining the type and sourc

4、e of the odorodor/flavor and establishing theseverity of contamination.the off-note.1.4 The techniques used in this practice are applicable to all paper packaging products and to auxiliary components, such ascoatings, inks, and adhesives, as well as plastic materials used in conjunction with paper.1

5、.5 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.1.6 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibilityof the user of this standard to establish ap

6、propriate safety safety, health, and healthenvironmental practices and determine theapplicability of regulatory limitations prior to use.1.7 This international standard was developed in accordance with internationally recognized principles on standardizationestablished in the Decision on Principles

7、for the Development of International Standards, Guides and Recommendations issuedby the World Trade Organization Technical Barriers to Trade (TBT) Committee.2. Summary of Practice2.1 Under the leadershipguidance of the test supervisor,panel leader, qualified and trained subjectsassessors individuall

8、yexamine sample specimens by one or more of the test procedures described in this practice. SubjectsAssessors judge the intensityof a perceived off-odoroff-notes in terms of a numerical rating scale and also attempt to give a qualitative description of the taint.off-odor and/or off flavor. The assem

9、bled observations are then interpreted by the supervisor.panel leader.3. Significance and Use3.1 UseThis practice should be used by panelists,assessors, trained as described in ASTM STP 758,2 under the direction ofa knowledgeable supervisor.panel leader.3.2 SignificanceThis practice can be used to e

10、valuate type and intensity of indigenous and foreign odors and/or flavors inpaper packaging materials as to type and intensity. A knowledgeable supervisor materials. A knowledgeable panel leader may beable to determine the source of a foreign odorodor/flavor from the information obtained from this p

11、rocedure.4. Sensory Test Panel Selection and Training4.1 GeneralSensory panel selection and training are described in STP 758 and in references therein.4.2 SizeThe test panel on a specific odor and/or flavor problem should consist of at least five members and should render aminimum total of ten judg

12、ments per sample. A maximum of twelve subjects may be used, if available. (5) members. Whenpossible, the subjectsassessors should be drawn from a larger pool of qualified panelists.assessors.1 This practice is under the jurisdiction of ASTM Committee E18 on Sensory Evaluation and is the direct respo

13、nsibility of Subcommittee E18.05 on SensoryApplications-General.Current edition approved Sept. 1, 2009Dec. 1, 2017. Published October 2009December 2017. Originally approved in 1984. Last previous edition approved in 20032009as E619 84 (2003).E619 09. DOI: 10.1520/E0619-09.10.1520/E0619-17.2 Guidelin

14、es for the Selection and Training of Sensory Evaluation Panels, ASTM STP 758, ASTM, 1981.This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Becauseit may not be technically possible

15、to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current versionof the standard as published by ASTM is to be considered the official document.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Co

16、nshohocken, PA 19428-2959. United States14.3 SelectionThe important criteria in panel selection are: (a) normal ability to detect and identify odors and flavors; (b) abilityto discriminate differences, and reproduce results; and (c) interest in the testing work for which the panelistsassessors are t

17、o betrained. Usually a suitable panel can be recruited from available employees unless their number is limited. It is helpful if panelmembers have a scientific background, with some knowledge of chemistry or food technology; however, this should not be acriterion for selection. Nontechnical personne

18、l have often proved to be excellent panel members after appropriate training. Nowilling and available person should be excluded from consideration. Panel members should be requalified periodically.5. Testing Facilities and Apparatus5.1 GeneralAppropriate physical conditions for sensory panel operati

19、ons are described in STP 434.MNL 2635.2 Testing RoomDetection of low levels of odor requires a working space in which individual members of the panel canconcentrate on the task. The room should be comfortable as to temperature, humidity, and noise, and relatively free of laboratoryindustrial odors.

20、If ambient odor levels are too high, testing of the samples must be transferred to another location. Interruptionsand other distracting influences should be avoided.5.3 Sample ContainersClean, dry, closed, odor-free containers of appropriate sizes are needed for storing samples and forconfining spec

21、imens to develop maximum odor intensity or to test for taste transfer. maintain sample integrity. Laboratoryglassware, capped glass jars, and glass battery jars with plate glass lids lids, and aluminum foil are suitable for this purpose. Rubbergaskets or stoppers should not be used. Closures should

22、provide adequate protection and contribute no odors of their own. Samplesfor storage may be wrapped directly in clean, low-odor, aluminum foil.6. Materials6.1 WaterMoistening of material to intensify odors or to develop potential odors is frequently necessary. Tap water may beused provided it is fre

23、e of a chlorine smell or other residual odor. Bottled spring water or distilled water are suitable alternatives,if odorless. The water, whether distilled, bottled, or tap, should be smelled and tasted before use to assure it does not impartadditional odor or flavor. When necessary, water may be furt

24、her purified by filtering through charcoal. In any case, the water shouldbe smelled and tasted before use to assure its suitability.6.2 Fatty MaterialsVarious materials containing oil or fat may be used to pick up certain types of odors in transfer tests suchas those described in 7.4. Mineral oil (o

25、dorless), cream, butter, and milk chocolate are recommended.6.3 Standard SamplesIt is good practice to include reference materials if available. materials. Commercially producedpackaging material representing either satisfactory or levels of odor and/or flavor, maximum permissible levels of odor are

26、 suitable.and/or flavor, or a currently used product are suitable to use as a control/reference. However, maintenance of such standards isusually difficult, since age and storage conditions may drastically alter odor properties. As part of quality control practices, aschedule should be established f

27、or acquiring and discarding standard samples; when appropriate, this schedule should be acceptedin advance by both manufacturer and purchaser. (When a product normally contains traces of specific solvents, gaschromatographic analysis is often used to help in selecting standards of uniform quality.)7

28、. Methods for Preparing Test Specimens for Examination7.1 GeneralA single method will not suffice for the preparation of test specimens because of the wide range of materials thatmay be tested and the many types of odorsodors/flavors that may be present. The more common methods are described in this

29、section. Each laboratory should select and standardize the particular preparation procedures that seem best for specific productswith which it is concerned.7.2 Methods that Utilize Direct ExaminationThere are two categories of direct testing methods: immediate examinationwithout prior confinement an

30、d examination after samples have been confined appropriately in a closed container to enhance odorintensity.7.2.1 Direct Examination Without ConfinementThis approach is usual in the preliminary investigation of an odor problem.Testing may be done by one or two experienced persons rather than a full

31、sensory panel. Typical useful techniques are as follows:7.2.1.1 Examining Single SheetsCrumple one or more individual sheets of the sample into a loose ball, then partially openand sniff immediately while holding up to the face. To sample a large roll, cut or tear a conveniently sized representative

32、 specimenand test in the same way.7.2.1.2 Examining Stacks of SheetsRiffle a stack of sheets to 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 or bundle of sample sheets is received appropriately

33、wrapped inaluminum foil, open one end temporarily and sniff while gently squeezing and releasing the package to expel puffs of air.7.2.1.4 Opening Fresh SurfacesValuable information about the origin and severity of an odor contamination can often beobtained by exposing fresh surfaces at the instant

34、of smelling. For example, coated paper board and corrugated sheets can be torn3 Manual on ASTM Manual 26 MNL26 26 2ND, Sensory Testing Methods,Methods: ASTM STP 434, Second Edition,.ASTM, 1968.E619 172apart into two layers from a corner or edge; several layers may be separated sequentially from more

35、 complex laminar constructions;wax can be scraped with a knife; or glued joints can be broken open.7.2.2 Direct Examination After ConfinementThe following confinement methods have been used successfully in preparingpaper packaging materials for odor examination:7.2.2.1 Confining in Glass Pint or Qua

36、rt JarsConfine the sample in the glass jar, with foil or polytetrafluoroethylene (PTFE)lined lid, for a standardized period (16 to 24 h) at room temperature (20 to 25C) or for appropriate periods at 38C in specialsituations like those indicated inelevated temperature at 40 or 60C. Refer to Table 1.A

37、lternatively, heat for 1 h at 52C, cool, andtest immediately. (end of document). Restrict specimen size so as to maintain a minimum of 25 % head space in a jar. Normally,prepare a separate jar for each panelist.assessor. (If the amount of sample is limited, the same jar may be smelled twice, provide

38、d1 h or more is allowed in-between for recovery.)after waiting a minimum of 1 h without opening the jar, in order to allow theheadspace to equilibrate.)7.2.2.2 Confining in Covered Glass Battery JarsStore in battery jars (or similar large containers) for a standardized period (16to 24 h) at room tem

39、perature (20 to 25C). Use a sample of appropriate size. Prepare one jar per sample; this will normally sufficefor the whole panel.7.3 Methods That Involve Moistening of SamplesWater brings out some types of odors. The following techniques may beused, and are particularly appropriate for products tha

40、t normally may be subjected to moisture (see 5.1 for water quality):7.3.1 Examination After DampeningMoisteningSprinkle the sample lightly with water, Put a measured amount of water onthe sample to dampen, and smell immediately or after confining for a standardized brief period (30 min to 2 h) at ro

41、om temperature(20 to 25C) or at 38C.at room temperature (20 to 25C) or elevated temperature (40 to 60C) for a standardized period (16 to24 h).TABLE 1 Recommended Sample Preparation Methods for Examiningto Examine Common Paper Packaging OdorsOff-NotesPackaging Material Type of OdorRecommended Sample

42、Preparation MethodsOdor Direct Odor Moistening Odor or Flavor TransferNoConfinementAfterConfinementSprinklingDampenwithwaterStoringStoreoverWaterWater MineralOil Butter Cream MilkChocolateRelevantPackagedProductPaper and board Inherent kraft x x x xPaper and board Inherent Kraft x x x xMusty or mold

43、y(groundwood,old news, waste)x x xA xMusty or Moldy (groundwood,old news paper, waste)x x x xAChlorinated phenol (additivefor slime control)x xSour (decomposed starch) x x x xSour (decomposed starch) x x xPaper, coated Volatile additives (caseindecomposition)x xPaper and Board, coated:waxed or polye

44、thyleneVolatileadditives(caseindecomposition)x xB xB xBoard, waxed orpolyethylene-coatedWaxy,oxidized(burnt)polyethylenex x x x x xWaxy, oxidized (burnt)polyethylenexB xB x x x x xGlassine, coated Inherent in coating; solvent,plasticizerxB x x x xInk and varnish Oxidizing oils, solvent,plasticizerx

45、x x x x x xAdhesive joints (afterthorough drying)Solvents, sour starch, addedperfumex xC xAdhesive joints (afterdrying)Solvents, sour starch, addedperfumex xC x x xWax Oil, residual oxidized solvent x xD x xD,ESpecial Conditions:A 44 h at 38C.40 or 60C.B 1616 to 24 h at 38C.40 or 60C.C Fresh and aft

46、er 16 to 24 h at 38C.40 or 60C.D Fresh shavings at room temperature in small containers.E Confined with cheese, for example.E619 1737.3.2 Examination After Confinement over WaterStore the sample in a covered glass jar containing water adjacent to but notin direct contact with the sample. Smell after

47、 storage for a standardized period (16 to 24 h) at room temperature (20 to 25C) orfor 4 h at 38C.7.4 Methods That Examine Transfer to an Oily SubstanceTo The following are useful procedures to aid in identifying offodors off-odors and/or off-flavors and in estimating their potential for contaminatin

48、g fatty foods, the following are usefulprocedures:foods:7.4.1 Examination for Transfer to Mineral OilPlace the specimen in a covered glass dish adjacent to, but not in contact with,10 mL of odorless mineral oil in a covered 100-mm glass Petri dish for a standardized dish. For a reference sample, put

49、 mineraloil in a covered dish without the specimen. After a standardized storage period (16 to 24 h) at room temperature (20 to 25C).25C), smell the test specimen of oil and the control oil. As an alternative, form a pouch from the specimen, fill to an appropriatelevel with oil, and test in the same way. Oil soluble contaminants such as printing ink solvents, kerosine,kerosene, etc., can bedetected by smelling the oil and comparing with an oil reference sample.reference.7.4.2 Examination for Transfer to ButterPrepare a sandwich c