UNI CEN/TR 15645-3 : 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 3: DRY FOOD
21-05-2009
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
Describes a written protocol to prepare calibration samples for assessment of off-flavour (given by benzaldehyde) in a test substance representative of dry food products (icing sugar).
| 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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