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  • UNI 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

    Available format(s): 

    Language(s): 

    Published date:  16-12-2009

    Publisher:  Ente Nazionale Italiano di Unificazione (UNI)

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    Table of Contents - (Show below) - (Hide below)

    PREMESSA
    INTRODUZIONE
    1 SCOPO E CAMPO DI APPLICAZIONE
    2 RIFERIMENTI NORMATIVI
    3 TERMINI E DEFINIZIONI
    4 PRINCIPIO
    5 COMMISSIONE DI PROVA
    6 CONDIZIONI DI PROVA
    7 APPARECCHIATURA
    8 CAMPIONAMENTO E IMMAGAZZINAMENTO DEI CAMPIONI
    9 PREPARAZIONE DEL CAMPIONE
    10 PROCEDIMENTO
    11 VALUTAZIONE DELLA PROVA
    12 ESPRESSIONE DEI RISULTATI
    13 RAPPORTO DI PROVA
    APPENDICE A (informativa) - ESEMPIO DI UN PROCEDIMENTO DI
       PULIZIA EFFICIENTE
    BIBLIOGRAFIA

    Abstract - (Show below) - (Hide below)

    Describes the test method for assessment of the odour released by a paper or board sample.

    General Product Information - (Show below) - (Hide below)

    Committee CT 8
    Document Type Test Method
    Publisher Ente Nazionale Italiano di Unificazione (UNI)
    Status Current
    Supersedes

    Standards Referencing This Book - (Show below) - (Hide below)

    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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