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PD CEN/TR 15645-1:2008

Current
Current

The latest, up-to-date edition.

Paper and board intended to come into contact with foodstuffs. Calibration of the off-flavour test Odour
Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

29-02-2008

Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Materials and reagents
   5.1 General
   5.2 Base paper
   5.3 Spiking compound
   5.4 Solvent
6 Equipment
   6.1 General
   6.2 Micro-syringes
   6.3 Glass flasks
   6.4 Aluminium foil
7 Preparation of calibration samples
   7.1 General
   7.2 Preparation of the spiking solutions
        7.2.1 General
        7.2.2 Stock solution K (800 mg/l)
        7.2.3 Solution K 2 (40 mg/l)
        7.2.4 Spiking solutions
   7.3 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 odour
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) Experimental design for sample evaluation
        before training (Rep 1)
Annex B (informative) Experimental design for sample evaluation
        before training (Rep 2)
Annex C (informative) Example of evaluation form for use during
        assessments (first step and third step)
Annex D (informative) Example of evaluation form for use during
        training (second step)
Annex E (informative) Experimental design for sample evaluation
        after training (Rep 1)
Annex F (informative) Experimental design for sample evaluation
        after training (Rep 2)
Annex G (informative) Example of data entry sheets for the first
        step
Annex H (informative) Example of data entry sheets for the third
        step
Annex I (informative) Mood's median test
Annex J (informative) Tukey's Quick (Pocket) Test
Bibliography

Defines a written protocol to prepare calibration samples for assessment of odour released by a paper or board sample, and how to train the panel in the use of these calibration samples.

Committee
PAI/11
DocumentType
Standard
Pages
38
PublisherName
British Standards Institution
Status
Current

Standards Relationship
CEN/TR 15645-1:2008 Identical

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)
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
ISO 5496:2006 Sensory analysis Methodology Initiation and training of assessors in the detection and recognition of odours
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
EN 1230-1:2009 Paper and board intended to come into contact with foodstuffs — Sensory analysis — Part 1: Odour
DIN 10955:2004-06 Sensory analysis - Testing of packaging materials and packages for food products
ISO 6658:2017 Sensory analysis — Methodology — General guidance
ISO 8589:2007 Sensory analysis — General guidance for the design of test rooms
ISO 5492:2008 Sensory analysis — Vocabulary

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