I.S. EN 1230-1:2009
Current
The latest, up-to-date edition.
PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - SENSORY ANALYSIS - PART 1: ODOUR
Hardcopy , PDF
English
01-01-2009
For Harmonized Standards, check the EU site to confirm that the Standard is cited in the Official Journal.
Only cited Standards give presumption of conformance to New Approach Directives/Regulations.
Dates of withdrawal of national standards are available from NSAI.
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Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Test panel
6 Test conditions
7 Equipment
8 Sampling and storage of sample
9 Preparation of sample
10 Procedure
11 Evaluation of the test
12 Expression of results
13 Test report
Annex A (informative) - Example of an efficient
cleaning procedure
Bibliography
Describes the test method for assessment of the odour released by a paper or board sample.
| DocumentType |
Standard
|
| Pages |
12
|
| PublisherName |
National Standards Authority of Ireland
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| NS EN 1230-1 : 2009 | Identical |
| NEN EN 1230-1 : 2009 | Identical |
| DIN EN 1230-1:2010-02 | Identical |
| UNE-EN 1230-1:2010 | Identical |
| SN EN 1230-1 : 2010 | Identical |
| NBN EN 1230-1 : 2010 | Identical |
| UNI EN 1230-1 : 2009 | Identical |
| BS EN 1230-1:2001 | Identical |
| NF EN 1230-1 : 2009 | Identical |
| EN 1230-1:2009 | Identical |
| ISO 8586-1:1993 | Sensory analysis General guidance for the selection, training and monitoring of assessors Part 1: Selected assessors |
| ISO 13302:2003 | Sensory analysis — Methods for assessing modifications to the flavour of foodstuffs due to packaging |
| ISO 186:2002 | Paper and board — Sampling to determine average quality |
| EN ISO 186:2002 | Paper and board - Sampling to determine average quality (ISO 186:2002) |
| ISO 6658:2017 | Sensory analysis — Methodology — General guidance |
| 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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