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UNI CEN/TR 15645-1 : 2009

Current
Current

The latest, up-to-date edition.

PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - CALIBRATION OF THE ODOUR TEST - PART 1: ODOUR
Published date

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 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

Describes 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.

DocumentType
Technical Report
PublisherName
Ente Nazionale Italiano di Unificazione (UNI)
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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