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
23-01-2008
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
This Technical Report specifies 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.The general outline of the testing procedure consists of sensory assessment of the odour samples without formal training by a selected panel, followed by training of the panel, and finally sensory assessment of the odour samples after training by the same sensory panel.
| Committee |
CEN/TC 172
|
| DocumentType |
Technical Report
|
| PublisherName |
Comite Europeen de Normalisation
|
| Status |
Current
|
| Standards | Relationship |
| NEN NPR CEN/TR 15645-1 : 2008 | Identical |
| UNI CEN/TR 15645-1 : 2009 | Identical |
| UNE-CEN/TR 15645-1:2011 IN | Identical |
| PD CEN/TR 15645-1:2008 | Identical |
| S.R. CEN TR 15645-1:2008 | Identical |
| PD CEN/TR 15645-2:2008 | Paper and board intended to come into contact with foodstuffs. Calibration of the off flavour test Fatty food |
| EN 1230-1:2009 | Paper and board intended to come into contact with foodstuffs — Sensory analysis — Part 1: Odour |
| I.S. EN 1230-1:2009 | PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - SENSORY ANALYSIS - PART 1: ODOUR |
| UNI EN 1230-1 : 2009 | PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - SENSORY ANALYSIS - PART 1: ODOUR |
| UNI CEN/TR 15645-3 : 2009 | PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - CALIBRATION OF THE OFF-FLAVOUR TEST - PART 3: DRY FOOD |
| UNI CEN/TR 15645-2 : 2009 | PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - CALIBRATION OF THE OFF-FLAVOUR TEST - PART 2: FATTY FOOD |
| S.R. 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 |
| 08/30175643 DC : DRAFT MAR 2008 | BS EN 1230-1 - PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - SENSORY ANALYSIS - PART 1: ODOUR |
| UNE-EN 1230-1:2010 | Paper and board intended to come into contact with foodstuffs - Sensory analysis - Part 1: Odour |
| BS EN 1230-1:2001 | Paper and board intended for contact with foodstuffs. Sensory analysis Odour |
| PD CEN/TR 15645-3:2008 | Paper and board intended to come into contact with foodstuffs. Calibration of the off-flavour test Dry food |
| S.R. CEN TR 15645-3:2008 | PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - CALIBRATION OF THE OFF-FLAVOUR TEST - PART 3: DRY FOOD |
| DIN EN 1230-1:2010-02 | Paper and board intended to come into contact with foodstuffs - Sensory analysis - Part 1: Odour |
| 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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