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  • UNI 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)

    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 REAGENTI
    6 COMMISSIONE DI PROVA
    7 CONDIZIONI DI PROVA
    8 APPARECCHIATURA
    9 CAMPIONAMENTO E IMMAGAZZINAMENTO DEI CAMPIONI
    10 PREPARAZIONE DEL CAMPIONE
    11 PROCEDIMENTO
    12 VALUTAZIONE
    13 ESPRESSIONE DEI RISULTATI
    14 RAPPORTO DI PROVA
    APPENDICE A (informativa) - ESEMPIO DI UN PROCEDIMENTO DI
       PULIZIA EFFICIENTE
    APPENDICE B (informativa) - ESEMPIO DI UN ASSEMBLAGGIO PER
       L'IMMAGAZZINAMENTO DEI PROVINI E DELLA SOSTANZA DI PROVA
    APPENDICE C (informativa) - ESEMPIO DI MODULO DI VALUTAZIONE
       PER LA PROVA TRIANGOLARE ESTESA
    APPENDICE D (normativa) - PROSPETTO DI SIGNIFICATIVITA DELLA
       PROVA TRIANGOLARE
    BIBLIOGRAFIA

    Abstract - (Show below) - (Hide below)

    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.

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

    Committee CT 8
    Document Type Standard
    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
    CEN/TR 15645-2:2008/AC:2008 PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - CALIBRATION OF THE OFF FLAVOUR TEST - PART 2: FATTY FOOD
    CEN/TR 15645-3:2008/AC:2008 PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - CALIBRATION OF THE OFF-FLAVOUR TEST - PART 3: DRY FOOD
    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 4120:2004 Sensory analysis Methodology Triangle test
    ISO 8589:2007 Sensory analysis — General guidance for the design of test rooms
    ISO 5492:2008 Sensory analysis — Vocabulary
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