NS EN 1230-2 : 2009
Current
The latest, up-to-date edition.
PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - SENSORY ANALYSIS - PART 2: OFF-FLAVOUR (TAINT)
12-01-2013
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
5.1 Test substance
5.2 Saturated magnesium nitrate solution
5.3 Saturated sodium chloride solution
6 Test panel
7 Test conditions
8 Equipment
8.1 General
8.2 Vessels
8.3 Petri dishes
8.4 Supports for the Petri dishes in the glass jars
8.5 Small glass dishes or odourless plastic disposable
dishes
8.6 Spoons
8.7 Evaluating forms
8.8 Water and glasses or drinking cups
9 Sampling and storage of sample
10 Preparation of sample
11 Procedure
12 Evaluation
12.1 General procedure
12.2 Triangle test
12.3 Extended triangle test
12.4 Multicomparison test
13 Expression of results
13.1 Calculation
13.1.1 Significance of taint (triangle and
extended triangle test)
13.1.2 Intensity of taint (extended triangle
and multicomparison test)
13.2 Result
14 Test report
Annex A (informative) Example of an efficient cleaning
procedure
Annex B (informative) Example of assembly for the storage
of test pieces and test substance
Annex C (informative) Example of an evaluation form for
extended triangle test
Annex D (normative) Triangle test significance table
Bibliography
Describes whether a paper or board sample contains substances which may be transmitted through the air space to a test substance and affect its taste.
DocumentType |
Standard
|
PublisherName |
Norwegian Standards (Norges Standardiseringsforbund)
|
Status |
Current
|
Standards | Relationship |
EN 1230-2:2009 | Identical |
UNI EN 1230-2 : 2009 | Identical |
UNE-EN 1230-2:2010 | Identical |
I.S. EN 1230-2:2009 | Identical |
BS EN 1230-2:2009 | Identical |
DIN EN 1230-2:2010-02 | Identical |
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