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PD CEN/TR 15645-2:2008

Current
Current

The latest, up-to-date edition.

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

Hardcopy , PDF

Language(s)

English

Published date

11-30-2009

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
6 Equipment
   6.1 General
   6.2 Aluminium foil
   6.3 Petri dishes
   6.4 Plates for serving the test portions
   6.5 Plastic spoons or plastic toothpicks
   6.6 Glass flasks
   6.7 Moulds for preparation of test portions
   6.8 Other laboratory equipment
7 Preparation of calibration samples
   7.1 General
   7.2 Preparation of the calibration samples
   7.3 Preparation of test portions from a calibration sample
        7.3.1 General
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) Specification of coconut oil
Annex B (informative) Experimental design for sample evaluation
        before training (Rep 1 and Rep 2)
Annex C (informative) Example of evaluation form to be used during
        assessments (first step and third step)
Annex D (informative) Example of evaluations form to be used during
        training (second step)
Annex E (informative) Experimental design for sample evaluation
        after training (Rep 1 and Rep 2)
Annex F (informative) Example of data entry sheets for the first
        step
Annex G (informative) Example of data entry sheets for the third
        step
Annex H (informative) Method of chemical analysis
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 assessing off-flavour (given by benzaldehyde) in a test substance representative of fatty food products (coconut oil).

Committee
PAI/11
DocumentType
Standard
Pages
40
PublisherName
British Standards Institution
Status
Current

Standards Relationship
CEN/TR 15645-2:2008/AC: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 15645-3:2008/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
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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