UNI CEN/TR 15645-2 : 2009
Current
The latest, up-to-date edition.
PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - CALIBRATION OF THE OFF-FLAVOUR TEST - PART 2: FATTY FOOD
05-21-2009
Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Materials an reagents
5.1 General
5.2 Test substance
5.3 Spiking compound
6 Equipment
6.1 General
6.2 Aluminium foil
6.3 Petri dishes
6.4 Plates for serving the test portions
6.5 Plastic spoons or plastic toothpicks
6.6 Glass flasks
6.7 Moulds for preparation of test portions
6.8 Other laboratory equipment
7 Preparation of calibration samples
7.1 General
7.2 Preparation of the calibration samples
7.3 Preparation of test portions from a calibration
sample
7.3.1 General
8 Sensory tests
8.1 General test conditions
8.2 Sensory Panel
8.3 Sample presentation
8.4 Sensory evaluation of off-flavour
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) Specification of coconut oil
Annex B (informative) Experimental design for sample
evaluation before training (Rep 1 and Rep 2)
Annex C (informative) Example of evaluation form to be
used during assessments (first step and third
step)
Annex D (informative) Example of evaluations form to be
used during training (second step)
Annex E (informative) Experimental design for sample
evaluation after training (Rep1 and Rep2)
Annex F (informative) Example of data entry sheets for the
first step
Annex G (informative) Example of data entry sheets for the
third step
Annex H (informative) Method of chemical analysis
Annex I (informative) Mood's median test
Annex J (informative) Tukey's Quick (Pocket) Test
Bibliography
Describes a written protocol to prepare calibration samples for assessing off-flavour (given by benzaldehyde) in a test substance representative of fatty food products (coconut oil).
| Committee |
CT 8
|
| DocumentType |
Technical Report
|
| PublisherName |
Ente Nazionale Italiano di Unificazione (UNI)
|
| Status |
Current
|
| 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) |
| EN 1230-1:2009 | Paper and board intended to come into contact with foodstuffs — Sensory analysis — Part 1: Odour |
| ISO 3972:2011 | Sensory analysis — Methodology — Method of investigating sensitivity of taste |
| DIN 10955:2004-06 | Sensory analysis - Testing of packaging materials and packages for food products |
| ISO 6658:2017 | Sensory analysis — Methodology — General guidance |
| ISO 4121:2003 | Sensory analysis — Guidelines for the use of quantitative response scales |
| ISO 8589:2007 | Sensory analysis — General guidance for the design of test rooms |
| CEN/TR 15645-1:2008 | Paper and board intended to come into contact with foodstuffs - Calibration of the odour test - Part 1: Odour |
| ISO 5492:2008 | Sensory analysis — Vocabulary |
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