EN 1230-2-2009 en Paper and board intended to come into contact with foodstuffs - Sensory analysis - Part 2 Off-flavour (taint)《与食品接触的纸和纸板 感官分析 第2部分 去香味(腐臭)》.pdf

《EN 1230-2-2009 en Paper and board intended to come into contact with foodstuffs - Sensory analysis - Part 2 Off-flavour (taint)《与食品接触的纸和纸板 感官分析 第2部分 去香味(腐臭)》.pdf》由会员分享，可在线阅读，更多相关《EN 1230-2-2009 en Paper and board intended to come into contact with foodstuffs - Sensory analysis - Part 2 Off-flavour (taint)《与食品接触的纸和纸板 感官分析 第2部分 去香味(腐臭)》.pdf（20页珍藏版）》请在麦多课文档分享上搜索。

1、BS EN1230-2:2009ICS 55.040; 67.250; 85.060NO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAWBRITISH STANDARDPaper and boardintended to come intocontact with foodstuffs Sensory analysisPart 2: Off-flavour (taint)This British Standardwas published underthe authority of theStandards

2、 Policy andStrategy Committee on 30November 2009 BSI 2009ISBN 978 0 580 61492 7Amendments/corrigenda issued since publicationDate CommentsBS EN 1230-2:2009National forewordThis British Standard is the UK implementation of EN 1230-2:2009. Itsupersedes BS EN 1230-2:2001 which is withdrawn.The UK parti

3、cipation in its preparation was entrusted to TechnicalCommittee CW/47/3, Paper and board in contact with food.A list of organizations represented on this committee can be obtained onrequest to its secretary.This publication does not purport to include all the necessary provisionsof a contract. Users

4、 are responsible for its correct application.Compliance with a British Standard cannot confer immunityfrom legal obligations.BS EN 1230-2:2009EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN 1230-2 November 2009 ICS 55.040; 67.250; 85.060 Supersedes EN 1230-2:2001English Version Paper and board

5、intended to come into contact with foodstuffs -Sensory analysis - Part 2: Off-flavour (taint) Papier et cartons destins entrer en contact avec les denres alimentaires - Analyse sensorielle - Partie 2 : Flaveur atypique (flaveur ou odeur parasite) Papier und Pappe vorgesehen fr den Kontakt mit Lebens

6、mitteln - Sensorische Analyse - Teil 2: Geschmacksbertragung This European Standard was approved by CEN on 5 October 2009. CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Standard the status of a national standard with

7、out any alteration. Up-to-date lists and bibliographical references concerning such national standards may be obtained on application to the CEN Management Centre or to any CEN member. This European Standard exists in three official versions (English, French, German). A version in any other language

8、 made by translation under the responsibility of a CEN member into its own language and notified to the CEN Management Centre has the same status as the official versions. CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland,

9、France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITE

10、E FR NORMUNG Management Centre: Avenue Marnix 17, B-1000 Brussels 2009 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 1230-2:2009: EBS EN 1230-2:2009EN 1230-2:2009 (E) 2 Contents Page Foreword 3Introduction .41 Scope 52 Normative

11、references 53 Terms and definitions .54 Principle 75 Reagents .75.1 Test substance .75.2 Saturated magnesium nitrate solution 75.3 Saturated sodium chloride solution 76 Test panel .87 Test conditions 88 Equipment 88.1 General 88.2 Vessels 88.3 Petri dishes .88.4 Supports for the Petri dishes in the

12、glass jars .88.5 Small glass dishes or odourless plastic disposable dishes .88.6 Spoons 88.7 Evaluating forms 98.8 Water and glasses or drinking cups 99 Sampling and storage of sample .910 Preparation of sample .911 Procedure .912 Evaluation 1012.1 General procedure 1012.2 Triangle test . 1012.3 Ext

13、ended triangle test 1012.4 Multicomparison test 1113 Expression of results . 1113.1 Calculation . 1113.1.1 Significance of taint (triangle and extended triangle test) . 1113.1.2 Intensity of taint (extended triangle and multicomparison test) 1113.2 Result . 1114 Test report . 11Annex A (informative)

14、 Example of an efficient cleaning procedure . 12Annex B (informative) Example of an assembly for the storage of test pieces and test substance . 13Annex C (informative) Example of an evaluation form for extended triangle test 14Annex D (normative) Triangle test significance table 15Bibliography . 16

15、BS EN 1230-2:2009EN 1230-2:2009 (E) 3 Foreword This document (EN 1230-2:2009) has been prepared by Technical Committee CEN/TC 172 “Pulp, paper and board”, the secretariat of which is held by DIN. This European Standard shall be given the status of a national standard, either by publication of an ide

16、ntical text or by endorsement, at the latest by May 2010, and conflicting national standards shall be withdrawn at the latest by May 2010. 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 respon

17、sible for identifying any or all such patent rights. This document supersedes EN 1230-2:2001 and EN 1230-2:2001/AC 2002. With regard to EN 1230-2:2001 and EN 1230-2:2001/AC:2002 the following changes have been made: a) including coconut oil for fatty food and icing sugar for example for dry, non-fat

18、ty food (see 5.1); b) including the references to CEN/TR 15645-2 and CEN/TR 15645-3 (Note in Clause 6); c) simplifying the descriptions of evaluation scale of off-flavour (see 12.3 and Annex C); d) incorporation of EN 1230-2:2001/AC: 2002; e) editorial updating. EN 1230 consists of the following par

19、ts, under the general title Paper and board intended to come into contact with foodstuffs Sensory analysis: Part 1: Odour Part 2: Off-flavour (taint) Annexes A, B and C are informative; Annex D is normative. According to the CEN/CENELEC Internal Regulations, the national standards organizations of t

20、he following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovak

21、ia, Slovenia, Spain, Sweden, Switzerland and the United Kingdom. BS EN 1230-2:2009EN 1230-2:2009 (E) 4 Introduction The taint test is valid for evaluation of whether the material to be tested may bring about a change in the taste (flavour) of the food to be in contact with the material. The test ser

22、ves for evaluating the possible off-flavour transmitted from a paper and board intended for food packaging or otherwise to come into contact with foodstuffs. According to the results conclusions may be drawn as to the suitability of the material tested for packaging of foodstuffs. For evaluation of

23、the test substance three alternative testing procedures are described: a) the triangle test; b) the extended triangle test; c) the multicomparison test. It is recommended to use the triangle test when rating of the intensity of taint is not needed. This test is less affected by the presence of atypi

24、cal data than the multicomparison test. The multicomparison test may be preferred when a large number of samples are to be tested, as this procedure is less time consuming compared to the triangle tests. It is also the most common sensory test applied for evaluation of paper and board. The method is

25、 statistically less efficient than the triangle test. NOTE The triangle and the extended triangle tests are described in detail in ISO 5492. The multicomparison test is not described in any ISO Standard. In order to give reliable results this test should be performed by selected assessors. The resul

26、t may be influenced by the time elapsed between manufacturing and testing as well as by the storage conditions of the paper or board. “Part 1: Odour“ comprises the corresponding method for the estimation of odour originating from paper or board intended for food contact. BS EN 1230-2:2009EN 1230-2:2

27、009 (E) 5 1 Scope This European Standard specifies whether a paper or board sample contains substances which may be trans-mitted through the air space to a test substance and affect its taste. It is applicable to all kinds of paper and board, including coated and printed material, intended to come i

28、nto contact with foodstuffs. It is not applicable for the determination of consumers preference. 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

29、edition of the referenced document (including any amendments) applies. EN ISO 186:2002, Paper and board Sampling to determine average quality (ISO 186:2002) 3 Terms and definitions For the purposes of this document, the following terms and definitions apply. 3.1 taste sensations perceived by the tas

30、te organ when stimulated by certain soluble substances ISO 5492:2008 3.2 flavour complex combination of the olfactory, gustatory and trigeminal sensations perceived during tasting NOTE The flavour may be influenced by tactile, thermal, painful and/or kinaesthesic effects. ISO 5492 3.3 taint taste or

31、 odour foreign to the product ISO 5492:2008 3.4 off-flavour atypical flavour often associated with deterioration or transformation of the product ISO 5492:2008 NOTE For simplicity, taste and flavour are used as synonyms in this European Standard, though this is not exactly in accordance with ISO 549

32、2. The same regards taint and off-flavour. 3.5 sample the aggregate of all the specimens taken from the lot to provide information on the average quality of the lot and possibly serve as a basis for a decision on the lot EN ISO 186:2002 BS EN 1230-2:2009EN 1230-2:2009 (E) 6 3.6 test piece the piece

33、or pieces of paper or board on which the measurement is carried out in accordance with the stipulations of the methods of test NOTE The test piece is generally taken from a specimen; in some instances the test piece may be the specimen itself, or several specimens. EN ISO 186 3.7 test substance food

34、stuff intended to be packed, or a suitable test food product 3.8 test portion portion of the test sample which is directly tested by the assessor ISO 5492:2008 3.8.1 test portion for analysis the quantity of test substance which has been stored along with the test pieces 3.8.2 test portion for contr

35、ol the quantity of test substance which has been stored in the same way but without test piece 3.9 assessor any person taking part in a sensory test ISO 5492:2008 3.10 selected assessor assessor chosen for his/her ability to perform a sensory test ISO 5492:2008 3.11 triangle test method of differenc

36、e testing involving the simultaneous presentation of three coded samples, two of which are identical NOTE The assessor is asked to select the sample perceived as different. ISO 5492 3.12 extended triangle test triangle test where one portion is a test portion for analysis, and two are test portions

37、for control NOTE The assessor is asked to give a rating of the sample which he/she finds odd. 3.13 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 test portion for control BS EN 1230-2:2

38、009EN 1230-2:2009 (E) 7 4 Principle Test pieces of the material to be examined are stored in glass jars together with the test substance for 44 h to 48 h at (23 2) C at specified humidity, in the dark. The selected humidity (as given in 5.2 or 5.3) depends on the foreseeable use and/or an agreement

39、with the customer. The selected humidity shall be stated in the test report. The test substance does not come into direct contact with the test piece. Any taint transferred to the test substance is evaluated by a panel consisting of selected assessors. Three alternative procedures are described for

40、the evaluation of the possible taint intensity: a) the triangle test (one test portion for analysis and two for control, or vice versa, are presented to the assessor who is required to pick out the odd sample); b) the extended triangle test (the assessor is given one test portion for analysis and tw

41、o for control. He/she is required to pick out the odd sample and evaluate the intensity of its possible taint); c) the multicomparison test (the assessor is required to score the intensity of one or several test portions for analysis, compared to a known test portion for control, which holds the tai

42、nt intensity value of 0). The intensity of the taint is evaluated by the use of a scale from 0 to 4 and the calculation of the median. A statistical significance test is performed in case of the triangle or extended triangle test. 5 Reagents 5.1 Test substance Whenever possible use the same sort of

43、food as is intended to be packed in the material to be tested. If this is not possible a suitable test food product shall be chosen in agreement with the customer. NOTE Foodstuffs are mostly too heterogeneous and non uniform or may have an intense intrinsic aroma so that they might be unsuitable for

44、 testing. In addition, it might be difficult, after two days storage, to differentiate between the taint originating from the foodstuff itself and from the paper or board to be tested. The following test food products are given as examples: a) for meat, meat-based products, cheese and butter: butter

45、 or margarine; b) for fatty-food: milk chocolate, grated or sliced into thin chips or coconut oil. Store the chocolate at room temperature, but move it into a refrigerator 0,5 h to 1 h before grating; it is recommended to store the coconut oil in the refrigerator; c) for dry, non-fatty-food: icing s

46、ugar or crushed biscuits without flavouring substances; d) for dairy products and other liquids: water. 5.2 Saturated magnesium nitrate solution Add 130 g of pure Mg (NO3)26H2O to 100 ml of odour-free tap water and allow the salt to dissolve to give a saturated solution standing over excess salt. A

47、relative humidity of about 53 % prevails in a closed vessel with the aid of this solution. 5.3 Saturated sodium chloride solution Add 50 g of pure NaCl to 100 ml of odour-free tap water and allow the salt to dissolve to give a saturated solution standing over excess salt. A relative humidity of abou

48、t 75 % prevails in a closed vessel with the aid of this solution. BS EN 1230-2:2009EN 1230-2:2009 (E) 8 6 Test panel The test panel consists of at least six selected assessors under the understanding that six consistent results are given, i.e. that the difference of the single results from the media

49、n value should not be more than 1,5. The members of the panel shall be trained in the evaluation of taint caused by paper and board. Guidelines concerning the testing and selection of assessors are described in ISO 8586-1. The assessors shall be in good health and shall not suffer from the common cold at the time of the test. NOTE It is recommended that a reference series is available for training of the assessors and to maintain the level of performance of the tes