Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Materials and reagents
5.1 General
5.2 Test substance
5.3 Spiking compound
5.4 Solvent
5.5 Silicone (optional)
5.6 Saturated sodium chloride solution
6 Equipment
6.1 General
6.2 Dessicators
6.3 Glass-weighting flasks
6.4 Glass rods
6.5 Plastic spoons
7 Preparation of calibration samples
7.1 General
7.2 Stability of calibration samples
7.3 Preparation of saturated sodium chloride solution
7.4 Preparation of icing sugar test portions
7.5 Preparation of spiking solutions
7.6 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 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) Specifications of recommended dessicators
Annex B (informative) Experimental design for sample evaluation
before training (Rep 1)
Annex C (informative) Experimental design for sample evaluation
before training (Rep 2)
Annex D (informative) Example of evaluation form for use during
assessments (first step and third step)
Annex E (informative) Example of evaluation form for use during
training (second step)
Annex F (informative) Experimental design for sample evaluation
after training (Rep 1)
Annex G (informative) Experimental design for sample evaluation
after training (Rep 2)
Annex H (informative) Example of data entry sheets for the first
step
Annex I (informative) Example of data entry sheets for the third
step
Annex J (informative) Mood's median test
Annex K (informative) Tukey's Quick (Pocket) Test
Annex L (informative) Method of chemical analysis
Bibliography