UNI CEN/TR 15645-3 : 2009
Current
The latest, up-to-date edition.
PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - CALIBRATION OF THE OFF-FLAVOUR TEST - PART 3: DRY FOOD
05-21-2009
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
5.4 Solvent
5.5 Silicone (optional)
5.6 Saturated sodium chloride solution
6 Equipment
6.1 General
6.2 Dessicators
6.3 Glass-weighting flasks
6.4 Glass rods
6.5 Plastic spoons
7 Preparation of calibration samples
7.1 General
7.2 Stability of calibration samples
7.3 Preparation of saturated sodium chloride solution
7.4 Preparation of icing sugar test portions
7.5 Preparation of spiking solutions
7.6 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 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) Specifications of recommended
dessicators
Annex B (informative) Experimental design for sample
evaluation before training (Rep 1)
Annex C (informative) Experimental design for sample
evaluation before training (Rep 2)
Annex D (informative) Example of evaluation form for use
during assessments (first step and third step)
Annex E (informative) Example of evaluation form for use
during training (second step)
Annex F (informative) Experimental design for sample
evaluation after training (Rep 1)
Annex G (informative) Experimental design for sample
evaluation after training (Rep 2)
Annex H (informative) Example of data entry sheets for the
first step
Annex I (informative) Example of data entry sheets for the
third step
Annex J (informative) Mood's median test
Annex K (informative) Tukey's Quick (Pocket) Test
Annex L (informative) Method of chemical analysis
Bibliography
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