S.R. CEN TR 15645-1:2008
Current
The latest, up-to-date edition.
PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - CALIBRATION OF THE ODOUR TEST - PART 1: ODOUR
Hardcopy , PDF
English
01-01-2008
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Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Materials and reagents
5.1 General
5.2 Base paper
5.3 Spiking compound
5.4 Solvent
6 Equipment
6.1 General
6.2 Micro-syringes
6.3 Glass flasks
6.4 Aluminium foil
7 Preparation of calibration samples
7.1 General
7.2 Preparation of the spiking solutions
7.2.1 General
7.2.2 Stock solution K (800 mg/l)
7.2.3 Solution K 2 (40 mg/l)
7.2.4 Spiking solutions
7.3 Preparation of calibration samples
8 Sensory tests
8.1 General test conditions
8.2 Sensory panel
8.3 Sample presentation
8.4 Sensory evaluation of odour
9 Test procedure for sensory panel
9.1 General
9.2 First step: Assessment before training
9.3 Second step: Training of the panel
9.4 Third step: Assessment after training
10 Data collection and reporting
10.1 General
10.2 Data Format
11 Data analysis
Annex A (informative) Experimental design for sample evaluation
before training (Rep 1)
Annex B (informative) Experimental design for sample evaluation
before training (Rep 2)
Annex C (informative) Example of evaluation form for use during
assessments (first step and third step)
Annex D (informative) Example of evaluation form for use during
training (second step)
Annex E (informative) Experimental design for sample evaluation
after training (Rep 1)
Annex F (informative) Experimental design for sample evaluation
after training (Rep 2)
Annex G (informative) Example of data entry sheets for the first
step
Annex H (informative) Example of data entry sheets for the third
step
Annex I (informative) Mood's median test
Annex J (informative) Tukey's Quick (Pocket) Test
Bibliography
Defines a written protocol to prepare calibration samples for assessment of odour released by a paper or board sample, and how to train the panel in the use of these calibration samples.
| DocumentType |
Standard
|
| Pages |
36
|
| PublisherName |
National Standards Authority of Ireland
|
| Status |
Current
|
| Standards | Relationship |
| CEN/TR 15645-1:2008 | Identical |
| ISO 8586-1:1993 | Sensory analysis General guidance for the selection, training and monitoring of assessors Part 1: Selected assessors |
| EN 1230-2:2009 | Paper and board intended to come into contact with foodstuffs - Sensory analysis - Part 2: Off-flavour (taint) |
| ISO 5496:2006 | Sensory analysis Methodology Initiation and training of assessors in the detection and recognition of odours |
| EN 1230-1:2009 | Paper and board intended to come into contact with foodstuffs — Sensory analysis — Part 1: Odour |
| DIN 10955:2004-06 | Sensory analysis - Testing of packaging materials and packages for food products |
| ISO 6658:2017 | Sensory analysis — Methodology — General guidance |
| ISO 8589:2007 | Sensory analysis — General guidance for the design of test rooms |
| ISO 5492:2008 | Sensory analysis — Vocabulary |
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