CEN TR 15645-2-2008 Paper and board intended to come into contact with foodstuffs - Calibration of the off flavour test - Part 2 Fatty food (Incorporating corrigendum July 2008)《与食.pdf

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1、PUBLISHED DOCUMENT PD CEN/TR15645-2:2008Paper and boardintended to come intocontact with food-stuffs Calibration ofthe off flavour test Part 2: Fatty foodICS 67.250; 85.060g49g50g3g38g50g51g60g44g49g42g3g58g44g55g43g50g56g55g3g37g54g44g3g51g40g53g48g44g54g54g44g50g49g3g40g59g38g40g51g55g3g36g54g3g51

2、g40g53g48g44g55g55g40g39g3g37g60g3g38g50g51g60g53g44g42g43g55g3g47g36g58corrigendum July 2008Incorporating PD CEN/TR 15645-2:2008ISBN 978 0 580 64025 4Amendments/corrigenda issued since publicationDate Comments 30 November 2009 Implementation of CEN corrigendum July 2008.Replacement of fourth dashed

3、 item in I.3National forewordThis Published Document is the UK implementation of CEN/TR 15645-2:2008, incorporating corrigendum July 2008.The UK participation in its preparation was entrusted to Technical Committee PAI/11, Methods of test for paper, board and pulps.A list of organizations represente

4、d on this committee can be obtained on request to its secretary.This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its correct application.This British Standard was published under the authority of the Standards Policy and Strategy Comm

5、ittee on 29 February 2008 BSI 2009TECHNICAL REPORTRAPPORT TECHNIQUETECHNISCHER BERICHTCEN/TR 15645-2January 2008ICS 67.250; 85.060English VersionPaper and board intended to come into contact with foodstuffs -Calibration of the off flavour test - Part 2: Fatty foodPapiers et cartons destins en entrer

6、 en contact avec lesdenres alimentaires - talonnage des essais de flaveuratypique - Partie 2 : Aliments grasPapier und Pappe vorgesehen fr den Kontakt mitLebensmitteln - Kalibrierung fr die Geschmacksprfung -Teil 2: Fettende LebensmittelThis Technical Report was approved by CEN on 13 August 2007. It

7、 has been drawn up by the Technical Committee CEN/TC 172.CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland,France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway

8、, Poland, Portugal,Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.EUROPEAN COMMITTEE FOR STANDARDIZATIONCOMIT EUROPEN DE NORMALISATIONEUROPISCHES KOMITEE FR NORMUNGManagement Centre: rue de Stassart, 36 B-1050 Brussels 2008 CEN All rights of exploitation in any form and b

9、y any means reservedworldwide for CEN national Members.Ref. No. CEN/TR 15645-2:2008: EIncorporating corrigendum July 20082 Contents Page Foreword4 Introduction .5 1 Scope 5 2 Normative references 5 3 Terms and definitions .6 4 Principle7 5 Materials an reagents 8 5.1 General8 5.2 Test substance.8 5.

10、3 Spiking compound.8 6 Equipment 8 6.1 General8 6.2 Aluminium foil8 6.3 Petri dishes.8 6.4 Plates for serving the test portions .8 6.5 Plastic spoons or plastic toothpicks .8 6.6 Glass flasks 8 6.7 Moulds for preparation of test portions 9 6.8 Other laboratory equipment .9 7 Preparation of calibrati

11、on samples9 7.1 General9 7.2 Preparation of the calibration samples .9 7.3 Preparation of test portions from a calibration sample.10 7.3.1 General10 8 Sensory tests .12 8.1 General test conditions.12 8.2 Sensory Panel 12 8.3 Sample presentation .12 8.4 Sensory evaluation of off-flavour.12 9 Test pro

12、cedure for sensory panel13 9.1 General13 9.2 First step: Assessment before training.13 9.3 Second step: Training of the panel14 9.4 Third step: Assessment after training.15 10 Data collection and reporting.16 10.1 General16 10.2 Data format .16 11 Data analysis16 Annex A (informative) Specification

13、of coconut oil .17 Annex B (informative) Experimental design for sample evaluation before training (Rep 1 and Rep 2)18 Annex C (informative) Example of evaluation form to be used during assessments (first step and third step)19 Annex D (informative) Example of evaluations form to be used during trai

14、ning (second step).20 CEN/TR 15645-2:2008PD CEN/TR 15645-2:20083 Annex E (informative) Experimental design for sample evaluation after training (Rep1 and Rep2).21 Annex F (informative) Example of data entry sheets for the first step22 Annex G (informative) Example of data entry sheets for the third

15、step26 Annex H (informative) Method of chemical analysis.30 Annex I (informative) Moods median test32 Annex J (informative) Tukeys Quick (Pocket) Test 35 Bibliography36 CEN/TR 15645-2:2008PD CEN/TR 15645-2:20084 Foreword This document (CEN/TR 15645-2:2008) has been prepared by Technical Committee CE

16、N/TC 172 “Pulp, paper and board”, the secretariat of which is held by DIN. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. CEN and/or CENELEC shall not be held responsible for identifying any or all such patent rights. CEN/TR 1564

17、5-2:2008PD CEN/TR 15645-2:20085 Introduction Paper and board, intended to be in contact with food, may have characteristic off-flavours that can migrate via airspace to the food packed in it. The purpose of testing the off-flavour of food in contact with paper and board is to establish whether the m

18、aterial to be tested possesses an inherent off-flavour when kept at room temperature. In order to gain reliable results from the sensory evaluation, the performance of a sensory panel assessing the off-flavour within test material needs to be validated. This can be implemented through a training pro

19、cedure by using spiked calibration samples prepared according to the given instructions. This document consists of: protocol to prepare the calibration samples (spiked coconut fat) for sensory evaluation of off-flavour; description of the training procedure for a sensory panel in the use of the cali

20、bration samples; instructions for sensory evaluation of calibration samples before and after training. This guide is meant to be used in connection with the European Standard EN 1230-2. The guidance given in this document is only a recommendation. Please note that the calibration samples in which pr

21、eparation is described, can be applied also other ways than described in this document. This guide has been devised and collaboratively tested in the context of the EU research project CALIBSENSORY (Growth programme, Measurement and Testing activity, GRD2-2000-30015) and it is the sole responsibilit

22、y of its authors. It does in no way represent the views of the Commission or its services. Published results of the project are available at http:/www1.kcl.fi/euproj/calib.html . 1 Scope This Technical Report specifies a written protocol to prepare calibration samples for assessing off-flavour (give

23、n by benzaldehyde) in a test substance representative of fatty food products (coconut oil). Essentially, this is meant to simulate the transfer of off-flavours from paper and board to a fatty food product. This Technical Report also specifies how to train the panel in the use of the calibration samp

24、les. 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) applies. ISO 6658, Sensory ana

25、lysis Methodology General guidance ISO 8586-1, Sensory analysis General guidance for the selection, training and monitoring of assessors Part1: Selected assessors CEN/TR 15645-2:2008PD CEN/TR 15645-2:20086 3 Terms and definitions For the purposes of this document, the following terms and definitions

26、 apply. 3.1 assessor any person taking part in a sensory test see ISO 5492:1992 3.2 calibration procedure protocol of calibration samples and written instructions to train selected assessors with calibration samples i.e. calibrate the panel 3.3 control sample a hidden reference sample served blind c

27、oded to the assessors among the calibration samples, and prepared according the procedure of the calibration samples but without the spiking compound 3.4 flavour complex combination of the olfactory, gustatory and trigeminal sensations perceived during tasting NOTE The flavour may be influenced by t

28、actile, thermal, painful and/or kinaesthesic effects see ISO 5492:1992 3.5 multicomparison test test where the assessor is asked to give a rating of the intensity of the difference in taste between test portions for analysis and a known reference sample 3.6 off-flavour a typical flavour often associ

29、ated with deterioration or transformation of the product see ISO 5492:1992 3.7 reference sample calibration sample without any spiking compound, i.e. pure coconut oil NOTE This is presented to the assessors labelled as “Reference“ and served to the assessors before the calibration samples. 3.8 selec

30、ted assessor assessor chosen for his/her ability to perform a sensory test see ISO 5492:1992 3.9 spiking compound a volatile chemical compound having a specific flavour NOTE In this case benzaldehyde is the selected spiking compound CEN/TR 15645-2:2008PD CEN/TR 15645-2:20087 3.10 spiking method a me

31、thod for spiking the test substance with spiking compounds 3.11 taint taste or odour foreign to the product see ISO 5492:1992 3.12 taste sensations perceived by the taste organ when stimulated by certain soluble substances see ISO 5492 NOTE For simplicity, taste and flavour are used as synonyms in t

32、he European standard 1230-2, though this is not exactly in accordance with ISO 5492. The same regards taint and off-flavour. 3.13 test portion portion of the test sample, which is directly tested by the assessor see ISO 5492:1992 3.14 test substance substance to be assessed by the assessor NOTE It m

33、ay be the food product intended to be packed, or a suitable simulant that may absorb compounds from the packaging materials. In this case coconut oil is the selected test substance. 4 Principle A validation of the training process has to be conducted with calibration samples. The calibration samples

34、 have to be prepared by spiking the test substance (coconut oil) with direct addition of the spiking compound (benzaldehyde) followed by dilution in pure coconut oil until required concentrations are reached. From these calibration samples, test portions have to be made and evaluated by the panel. T

35、he panel performance in evaluating the off-flavour intensity is determined before and after a formal training step. The effectiveness of training can then be determined. The test procedure consists of 3 steps: a) first step: assessment of calibration samples before training; b) second step: training

36、 procedure; c) third step: assessment of calibration samples after training. Detailed instructions for general test procedure, sample preparation and sensory evaluation are provided within this Technical Report, and must be carefully followed to ensure validity of results. CEN/TR 15645-2:2008PD CEN/

37、TR 15645-2:20088 5 Materials an reagents 5.1 General Coconut oil is the test substance used to absorb different concentrations of the spiking compound diluted with itself (coconut oil). In this Technical Report, benzaldehyde shall be used as the spiking compound. Every substance and reagent shall be

38、 certified for use in foodstuffs in accordance with European Standards. 5.2 Test substance Coconut oil obtained from coconut followed by purification and deodorisation is used as the test food. Specifications for the coconut oil are presented in Annex A. 5.3 Spiking compound Benzaldehyde for food pu

39、rpose with purity of 99%. Benzaldehyde is a flavouring. Risk assessments have been carried out on the levels within the samples, and the results ensure the safety of participants. 6 Equipment 6.1 General All equipment used shall be free from odour and only in use for sensory analysis (see ISO 6658).

40、 Minimum-odour cleaning agents for cleaning and left to dry at room temperature shall be used. Any glassware used shall be washed with minimum-odour cleaning agents and dried by placement in oven at a temperature 100 C and left to evaporate for at least 2 h. 6.2 Aluminium foil Aluminium foil used fo

41、r wrapping shall be free from odour and introduce no off-taste into the test food. (i.e. the foil shall not be varnished or coated). 6.3 Petri dishes At least 5 Petri dishes are required, preferably with a diameter of approximately 200 mm made of glass and equipped with lid. The dishes should be use

42、d for storing the test portions. 6.4 Plates for serving the test portions The test portions should be served to the assessors using glassware, or plates that do not alter the sensory characteristics of the test portions. Example of proper equipment: glass plates, small Petri dishes or plates made of

43、 polystyrene. 6.5 Plastic spoons or plastic toothpicks Assessors should use plastic spoons or plastic toothpicks to evaluate test portions. 6.6 Glass flasks Glass flask, 500 ml, equipped with ground glass cap has to be used for melting coconut oil (50 oC). Glass flasks, 100 ml, equipped with effecti

44、ve sealing (e.g. screw cap) have to be used for preparation and storage of spiked coconut oil. CEN/TR 15645-2:2008PD CEN/TR 15645-2:20089 6.7 Moulds for preparation of test portions Moulds made of inert plastic intended for preparing test portions (see an example in Figure 1). 6.8 Other laboratory e

45、quipment balance suitable for weighing the test portions (approximately 0,3 g); freezer ( -18 C) for solidifying and storing test portions; refrigerator ( 8 C) for cooling Petri dishes; oven (50 C) to melt the calibration samples. 7 Preparation of calibration samples 7.1 General After preparation th

46、e calibration samples may be stored in glass bottles for up to four weeks at room temperature or in a refrigerator. During a period of four weeks there is no significant (5 %) decrease in benzaldehyde concentration and no significant (5 %) sensory difference neither when stored at room temperature n

47、or when stored in refrigerator. NOTE 5 % comes from the statistical tables to evaluate the results. In general, six samples are needed to be prepared. These are summarised, along with their concentrations of benzaldehyde, in Table 1. During the assessment sessions (first and third step), all six cal

48、ibration samples are needed to be prepared. During the training session (second step), only four of the samples are needed to be prepared (reference, C1, C2 and C4). This will impact on the amount of test portions that is needed to be prepared. Table 1 Samples and their concentrations of benzaldehyd

49、e (ppm = g benzaldehyde/g coconut oil sample) sample benzaldehyde concentration, ppm first step second step third step reference 0 x x x C0 (control sample) 0 x x C1 10 x x x C2 40 x x x C3 160 x x C4 660 x x x 7.2 Preparation of the calibration samples To prepare each desired calibration sample, the following scheme has to be followed: 1) Melt the pure coconut oil in a glass bottle, 500 ml, at 50 oC (oven); 2) Prepare the calibration samples using the following procedure: CEN/TR 15645-2:2008PD CEN/TR 15645-2:200810 add 30 g to