BS ISO 22308-2005 Cork stoppers - Sensory analysis《软木塞 感官分析》.pdf

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1、 g49g50g3g38g50g51g60g44g49g42g3g58g44g55g43g50g56g55g3g37g54g44g3g51g40g53g48g44g54g54g44g50g49g3g40g59g38g40g51g55g3g36g54g3g51g40g53g48g44g55g55g40g39g3g37g60g3g38g50g51g60g53g44g42g43g55g3g47g36g58ICS 67.240; 79.100Cork stoppers Sensory analysisBRITISH STANDARDBS ISO 22308:2005BS ISO 22308:2005T

2、his British Standard was published under the authority of the Standards Policy and Strategy Committee on 5 September 2005 BSI 5 September 2005ISBN 0 580 46495 4Cross-referencesThe British Standards which implement international publications referred to in this document may be found in the BSI Catalo

3、gue under the section entitled “International Standards Correspondence Index”, or by using the “Search” facility of the BSI Electronic Catalogue or of British Standards Online.This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its corre

4、ct application. Compliance with a British Standard does not of itself confer immunity from legal obligations.Summary of pagesThis document comprises a front cover, an inside front cover, the ISO title page, pages ii and iii, a blank page, pages 1 to 5 and a back cover.The BSI copyright notice displa

5、yed in this document indicates when the document was last issued.Amendments issued since publicationAmd. No. Date CommentsA list of organizations represented on this committee can be obtained on request to its secretary.enquiries on the interpretation, or proposals for change, and keep UK interests

6、informed; monitor related international and European developments and promulgate them in the UK.National forewordThis British Standard reproduces verbatim ISO 22308:2005 and implements it as the UK national standard.The UK participation in its preparation was entrusted to Technical Committee PRI/81,

7、 Cork, which has the responsibility to: aid enquirers to understand the text; present to the responsible international/European committee any Reference numberISO 22308:2005(E)INTERNATIONAL STANDARD ISO22308First edition2005-06-15Cork stoppers Sensory analysis Bouchons en lige Analyse sensorielle BS

8、ISO 22308:2005ii iiiForeword ISO (the International Organization for Standardization) is a worldwide 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 s

9、ubject for which a technical committee has been established has the right to be represented on that 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

10、(IEC) on all matters of electrotechnical standardization. International Standards are drafted in accordance 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 comm

11、ittees are circulated to the member bodies for voting. Publication as an International Standard requires 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

12、be held responsible for identifying any or all such patent rights. ISO 22308 was prepared by Technical Committee ISO/TC 87, Cork. BS ISO 22308:2005blank1Cork stoppers Sensory analysis 1 Scope This International Standard defines a test method for detecting, qualifying and eventually evaluating the ex

13、ogenous odours/flavours of cork stoppers. This International Standard is applicable to all kinds of cork stoppers, ready for use, designed to be in contact with alcoholic drinks. 2 Normative references The following referenced documents are indispensable for the application of this document. For dat

14、ed references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. ISO 633, Cork Vocabulary ISO 2569, Cork stoppers Vocabulary ISO 3591, Sensory analysis Apparatus Wine-tasting glass 3 Terms and definitions For the

15、 purposes of this document, the terms and definitions given in ISO 633 and ISO 2569 and the following apply. 3.1 flavour complex combination of olfactory, gustative and trigeminal sensations perceived throughout the tasting NOTE The flavour can be affected by tactile, thermal, pain and/or kinaesthet

16、ic sensations. 3.2 odour organoleptic attribute perceptible by the olfactory organ on sniffing certain volatile substances 4 Principle The method consists of detecting, qualifying and eventually evaluating the odours/flavours of the liquid where cork stoppers have been steeped. This detection/qualif

17、ication is based on the organoleptic comparison between a control solution and the solution obtained after steeping (a) cork(s) in it. BS ISO 22308:20052 5 Reagents and materials 5.1 Clean flasks, of inert odourless material, able to be sealed, of capacity 100 ml for steeping one cork stopper, and c

18、apacity up to 250 ml for steeping 4 to 5 cork stoppers. Flasks are filled to the top. 5.2 Tasting glasses, in accordance with ISO 3591. 5.3 Spring water, commercially available, organoleptically neutral and with a low mineral content. 6 Test conditions Carry out the test in a secluded, well-ventilat

19、ed, odourless area, conforming to the following environmental characteristics: temperature: 21 C 4 C; humidity: 60 % 20 %; and in the absence of any factor that could interfere with the test. 7 Panel The panel shall be made up of at least 3 selected assessors. 8 Preparation of samples 8.1 The prepar

20、ation of the sample varies according to the type of cork to be analysed. a) For “ras de bague” cork stoppers, intended to seal still wine, introduce the whole cork(s) into the appropriate flask. Fill the flask to the top with water and seal it. b) For agglomerated cork stoppers with natural discs, f

21、or effervescent wine, use an appropriate device to force the cork stoppers to stand up, keeping their discs and 1 cm of the body immerged. Seal the flasks. c) For added-top cork stoppers, keep the cork body only and immerge it in the water. Seal the flask. d) If only the mould group is intended to b

22、e detected, up to 5 stoppers can be grouped in a convenient volume of water. If a flavour is detected, new individual tests shall be carried out on each of the previous stoppers used. 8.2 Prepare a control flask with water, but without a cork immerged in it. Seal the flask. 8.3 Having prepared the f

23、lasks, they shall be left to steep for (24 2) h, at a temperature of (21 4) C. 8.4 Pour the content of the flasks into the tasting glasses. In the case of agglomerated cork stoppers with natural discs for effervescent wine, the analysis is carried out directly on the flask after removing the cork st

24、oppers. 8.5 Wait for at least 5 min before starting the analysis. BS ISO 22308:200539 Test method Each steeping solution shall be analysed separately by the assessors taking part in the tests. a) 1st stage Olfactory evaluation. b) 2nd stage Gustative evaluation (optional, at the discretion of the as

25、sessor if necessary, in case of doubt). c) 3rd stage Decision. If the eventual difference is related to any of the groups of flavours described in Clause 10, record the intensity according to its level. To avoid the sensory adaptation and/or sensory fatigue of the assessor, there shall be a pause be

26、tween each sample. The control solution shall be re-examined from time to time. 10 Expression of results The results should include the following. 10.1 The number of the cork stoppers, in which an odour/flavour from one of the following groups has been observed. Chemical group Hydrocarbon Medicine P

27、harmaceutical product Rancid oil Solvent Ink Phenol Plant group Fresh grass Cut hay Eucalyptus Earth group Damp earth Earth Mould group Dry mould Cellar mould Decomposed group Rotten egg Stagnant water In the case of a discrepancy in the qualification of odours/flavours between the assessors, the de

28、cision will be one of the following. The odour/flavour will be declared unqualified if the results of the assessors belong to different groups. For example: Assessor Odour/flavour 1 Earth 2 Phenol 3 Cellar mould Final decision Unqualified BS ISO 22308:20054 The odour/flavour will be just given the g

29、eneral group name if the assessors coincide in classifying within the same group, even if the final description is different. For example: Assessor Odour/flavour 1 Fresh grass2 Cut hay3 EucalyptusFinal decision Plant group 10.2 The intensity of each odour/flavour is classified on a four-level scale:

30、 traces (level 1), light (level 2), mild (level 3) or strong (level 4). In the case of a discrepancy about intensity between the assessors, the mathematical average will be used. For example: Assessor Intensity of the odour/flavour1 2 2 1 3 3 Final decision 2 Whenever an odour/flavour is unqualified

31、, the intensity average is not calculated. 11 Test report The test report shall contain the following information: a) all the information necessary to identify the samples (type of cork stopper, origin, etc); b) the sampling method; c) the number of cork stoppers tested; d) the results obtained; e)

32、a reference to this International Standard; f) all the operating circumstances not included in this International Standard; g) any incident likely to have affected the results. BS ISO 22308:20055Bibliography 1 ISO 4707, Cork Stoppers Sampling for inspection of dimensional characteristics 2 ISO 5492,

33、 Sensory analysis Vocabulary 3 ISO 5496, Sensory analysis Methodology Initiation and training of assessors in the detection and recognition of odours 4 ISO 5497, Sensory analysis Methodology Guidelines for the preparation of samples for which direct sensory analysis is not feasible 5 ISO 6658, Senso

34、ry analysis Methodology General guidance 6 ISO 8586 (all parts), Sensory analysis General guidance for the selection, training and monitoring of assessors 7 ISO 8589, Sensory analysis General guidance for the design of test rooms BS ISO 22308:2005BS ISO BSI389 Chiswick High RoadLondonW4 4AL22308:200

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