BRITISH STANDARD BS EN 1230-1:2009 Paper and board intended to come into contact with foodstuffs — Sensory analysis Part 1: Odour ICS 55.040; 67.250; 85.060 `,,```,,,,````-`-`,,`,,`,`,,` - NO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAW Copyright British Standards Institution Provided by IHS under license with BSI - Uncontrolled Copy No reproduction or networking permitted without license from IHS Not for Resale BS EN 1230-1:2009 National foreword This British Standard is the UK implementation of EN 1230-1:2009 It supersedes BS EN 1230-1:2001 which is withdrawn The UK participation in its preparation was entrusted to Technical Committee CW/47/3, Paper and board in contact with food A list of organizations represented on this committee can be obtained on request to its secretary This publication does not purport to include all the necessary provisions of a contract Users are responsible for its correct application `,,```,,,,````-`-`,,`,,`,`,,` - Compliance with a British Standard cannot confer immunity from legal obligations This British Standard was published under the authority of the Standards Policy and Strategy Committee on 31 January 2010 Amendments/corrigenda issued since publication Date Comments © BSI 2009 ISBN 978 580 61491 Copyright British Standards Institution Provided by IHS under license with BSI - Uncontrolled Copy No reproduction or networking permitted without license from IHS Not for Resale BS EN 1230-1:2009 EN 1230-1 EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM November 2009 ICS 55.040; 67.250; 85.060 Supersedes EN 1230-1:2001 English Version Paper and board intended to come into contact with foodstuffs Sensory analysis - Part 1: Odour Papier et cartons destinés entrer avec les denrées alimentaires - Analyse sensorielle - Partie : Odeur Papier und Pappe vorgesehen für den Kontakt mit Lebensmitteln - Sensorische Analyse - Teil 1: Geruch This European Standard was approved by CEN on October 2009 CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Standard the status of a national standard without any alteration Up-to-date lists and bibliographical references concerning such national standards may be obtained on application to the CEN Management Centre or to any CEN member This European Standard exists in three official versions (English, French, German) A version in any other language made by translation under the responsibility of a CEN member into its own language and notified to the CEN Management Centre has the same status as the official versions CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom EUROPEAN COMMITTEE FOR STANDARDIZATION COMITÉ EUROPÉEN DE NORMALISATION EUROPÄISCHES KOMITEE FÜR NORMUNG Management Centre: Avenue Marnix 17, B-1000 Brussels `,,```,,,,````-`-`,,`,,`,`,,` - © 2009 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members Copyright British Standards Institution Provided by IHS under license with BSI - Uncontrolled Copy No reproduction or networking permitted without license from IHS Not for Resale Ref No EN 1230-1:2009: E BS EN 1230-1:2009 EN 1230-1:2009 (E) Contents Page Foreword Introduction Scope Normative references Terms and definitions Principle Test panel .6 Test conditions 7.1 7.2 Equipment General Flat bottom flasks Sampling and storage of sample Preparation of sample 10 Procedure .7 11 Evaluation of the test 12 12.1 12.2 Expression of results Calculation Result 13 Test report Annex A (informative) Example of an efficient cleaning procedure Bibliography 10 `,,```,,,,````-`-` Copyright British Standards Institution Provided by IHS under license with BSI - Uncontrolled Copy No reproduction or networking permitted without license from IHS Not for Resale BS EN 1230-1:2009 EN 1230-1:2009 (E) Foreword This document (EN 1230-1:2009) has been prepared by Technical Committee CEN/TC 172 “Pulp, paper and board”, the secretariat of which is held by DIN This European Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by May 2010, and conflicting national standards shall be withdrawn at the latest by May 2010 Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights This document supersedes EN 1230-1:2001 With regard to EN 1230-1:2001 the following changes have been made: including the reference to the CEN/TR 15645-1 (Note in Clause 5); simplifying the descriptions of evaluation scale of odour (11.1); editorial updating Part 1: Odour Part 2: Off-flavour (taint) `,,```,,,,````-`-`,,`,,`,`,,` - EN 1230 consists of the following parts, under the general title Paper and board intended to come into contact with foodstuffs – Sensory analysis: Annex A is informative According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and the United Kingdom Copyright British Standards Institution Provided by IHS under license with BSI - Uncontrolled Copy No reproduction or networking permitted without license from IHS Not for Resale BS EN 1230-1:2009 EN 1230-1:2009 (E) Introduction The purpose of testing paper or board for odour is to establish whether the material to be tested possesses an inherent odour, when kept at room temperature The test serves for evaluating the sensory quality of paper and board intended for food packaging or otherwise to come into contact with foodstuffs NOTE Temperature conditions other than room temperature may be used In this case the result is not in conformity with this European Standard, which circumstances should be reported together with the result In order to give reliable results, this test should be performed by selected assessors The result may be influenced by the time elapsed between manufacturing and testing as well as by the storage conditions of the paper or board Part 2: Off flavour (taint) comprises the corresponding method for the estimation of changes in taste caused by transmission of substances to a test substance `,,```,,,,````-`-`,,`,,`,`,,` - Copyright British Standards Institution Provided by IHS under license with BSI - Uncontrolled Copy No reproduction or networking permitted without license from IHS Not for Resale BS EN 1230-1:2009 EN 1230-1:2009 (E) Scope This European Standard specifies the test method for assessment of the odour released by a paper or board sample It is applicable to all kinds of paper and board, including coated and/or printed material, intended to come into direct or indirect contact with foodstuffs It is not applicable for the determination of consumers' preference Normative references The following referenced documents are indispensable for the application of this document For dated references, only the edition cited applies For undated references, the latest edition of the referenced document (including any amendments) applies EN ISO 186:2002, Paper and board — Sampling to determine average quality (ISO 186:2002) Terms and definitions For the purposes of this document, the following terms and definitions apply `,,```,,,,````-`-`,,`,,`,`,,` - 3.1 odour organoleptic attribute perceptible by the olfactory organ on sniffing certain volatile substances 3.2 sample aggregate of all the specimens taken from the lot to provide information on the average quality of the lot and possibly serve as a basis for a decision on the lot [EN ISO 186:2002] 3.3 test piece the piece or pieces of paper or board on which the measurement is carried out in accordance with the stipulations of the method of test NOTE The test piece is generally taken from a specimen; in some instances the test piece may be the specimen itself, or several specimens [EN ISO 186] 3.4 assessor any person taking part in a sensory test [ISO 5492:2008] 3.5 selected assessor assessor chosen for his/her ability to perform a sensory test [ISO 5492:2008] Copyright British Standards Institution Provided by IHS under license with BSI - Uncontrolled Copy No reproduction or networking permitted without license from IHS Not for Resale BS EN 1230-1:2009 EN 1230-1:2009 (E) Principle Test pieces of the material to be examined are stored in glass jars for 20 h to 24 h at (23 ± 2) °C in the dark The odour of the air in the jars is estimated by a panel consisting of selected assessors The intensity of the odour is evaluated on a scale from to Test panel The test panel consists of at least six selected assessors under the understanding that six consistent results are given, i.e that the difference from the median value of the single results should not be more than 1,5 The members of the panel shall be trained in the evaluation of odour originating from paper and board Guidelines concerning the testing and selection of assessors are given in ISO 8586-1 The assessors shall be in good health and shall not suffer from the common cold at the time of the test NOTE It is recommended that a reference series is available for training of the assessors and to maintain the level of performance of the test panel during training sessions Document CEN/TR 15645-1, Paper and board intended to come into contact with foodstuffs — Calibration of the off-flavour test — Part 1: Odour gives instructions for preparation and use of reference series for odour Test conditions The evaluation shall be carried out at (23 ± 2) °C in a quiet, well ventilated room that is free from odours For more details, see ISO 8589 7.1 Equipment General All equipments used shall be free from odour and only in use for sensory analysis Use only minimum-odour cleaning agents for cleaning Care is needed to ensure that lids, seals and inserts not become a source of odour An example of an efficient cleaning process is given in Annex A 7.2 Flat bottom flasks Wide-necked with conical ground joint and stopper, 500 ml capacity Jars with wide screw neck intended for storage of dry chemicals, or domestic preserve jars may also be used The flasks shall be made of coloured glass or covered by aluminium foil whenever there is a possibility that the appearance of the sample may influence the assessors The number of flasks set up shall be equal to the number of members in the test panel Sampling and storage of sample If the test result is to be used for assessment of a lot of paper, the number of rolls or stacks to be tested and the method of selecting them shall be in accordance with EN ISO 186 The sampling and storage shall be carried out in such a way that contamination of the sample is avoided The outer layers of a stack or roll shall be discarded Copyright British Standards Institution Provided by IHS under license with BSI - Uncontrolled Copy No reproduction or networking permitted without license from IHS Not for Resale `,,```,,,,````-`-`,,`,,`,`,,` - If the test is made on another type of sample, make sure that the specimens taken are representative of the sample received BS EN 1230-1:2009 EN 1230-1:2009 (E) The sample shall be wrapped in several layers of unlacquered aluminium foil immediately after sampling to prevent uptake and/or loss of odorous substances from the environment Preparation of sample All handling of the sample shall take place in an odour-free room or cupboard `,,```,,,,````-`-`,,`,,`,`,,` - Multilayer board shall be tested as a whole From the sample cut stripes to an amount of test pieces sufficient to give dm² of paper or board for each flask Minimum size of the stripes is cm x cm Mention the size in the test report 10 Procedure Introduce the test pieces (6 dm²) loosely into the flat bottom flasks (7.2) Ensure that the surfaces of the test pieces are freely exposed Close the flat bottom flasks and keep them for 20 h to 24 h at (23 ± 2) °C in the dark 11 Evaluation of the test Give each assessor her/his own coded flasks in a randomized order, a known empty flask (zero odour) and an evaluation form NOTE A computerised data collection system may be used for the evaluation The assessor shakes the flask, opens it and sniffs the contents immediately after opening the vessel If a repetition is necessary, the vessel shall be kept closed for at least The assessor records the intensity of the perceived odour on the evaluation form as follows: a) = no perceptible odour; b) = odour just perceptible (difficult to define); c) = weak odour; d) = clear odour; e) = strong odour Though the steps of the scale uses only whole numbers, the assessors may use half number ratings if considered necessary Starting with intensity 2, a description of the odour may be given NOTE Due to the sensory fatigue it is recommended that not more than five tests are performed in succession In order to avoid adaptation effects, it is recommended that the assessors pause for to between each test 12 Expression of results 12.1 Calculation Calculate the median of all the individual scores Copyright British Standards Institution Provided by IHS under license with BSI - Uncontrolled Copy No reproduction or networking permitted without license from IHS Not for Resale BS EN 1230-1:2009 EN 1230-1:2009 (E) One individual result shall be discarded if it differs from the median by 1,5 or more If a result is discarded the median has to be recalculated If more than one individual result differs or there are fewer than six consistent results, the test shall be repeated using, if possible, new test pieces NOTE The median value first should be rounded to the nearest 0,5 before discarding an individual result 12.2 Result Report the median value to the nearest 0,5 13 Test report The test report shall include the following information: reference to this European Standard; b) date and place of testing; c) all information necessary for complete identification of the sample; d) the size of the stripes; e) the test result including the median value as specified in Clause 12 and any description of the odour as specified in Clause 11; f) any departure from this European Standard or any circumstances that may have affected the result `,,```,,,,````-`-`,,`,,`,`,,` - a) Copyright British Standards Institution Provided by IHS under license with BSI - Uncontrolled Copy No reproduction or networking permitted without license from IHS Not for Resale BS EN 1230-1:2009 EN 1230-1:2009 (E) Annex A (informative) Example of an efficient cleaning procedure Clean and odourless flasks or jars are obtained by the following procedure a) Add g of sodium carbonate into the vessel to be cleaned Add hot water and shake b) Wash with hot tap water c) Add 100 ml of hydrochloric acid (35 %), diluted in a small quantity of water and shake d) Rinse with tap water e) Rinse with distilled water f) Rinse with ethanol g) Rinse with acetone h) Dry the vessel quickly with a hot air blower or flow of drying gas, or slowly by inserting the vessel in a drying cupboard at about 40 °C `,,```,,,,````-`-`,,`,,`,`,,` - Specially designed washing machines and cleaning agents free from odour also give acceptable results Copyright British Standards Institution Provided by IHS under license with BSI - Uncontrolled Copy No reproduction or networking permitted without license from IHS Not for Resale BS EN 1230-1:2009 EN 1230-1:2009 (E) Bibliography [1] ISO 6658:1985, Sensory analysis — Methodology — General guidance [2] ISO 13302, Sensory analysis — Methods for assessing modifications to the flavour of foodstuffs due to packaging [3] CEN/TR 15645-1, Paper and board intended to come into contact with foodstuffs — Calibration of the odour test — Part 1: Odour [4] ISO 5492:2008, Sensory analysis — Vocabulary [5] ISO 8586-1, Sensory analysis — General guidance for the selection, training and monitoring of assessors — Part 1: Selected assessors [6] ISO 8589, Sensory analysis — General guidance for the design of test rooms 10 Copyright British Standards Institution Provided by IHS under license with BSI - Uncontrolled Copy No reproduction or networking permitted without license from IHS `,,```,,,,````-`-`,,`,,`,`,,` - Not for Resale `,,```,,,,````-`-`,,`,,`,`,,` - BS EN 1230-1:2009 Copyright British Standards Institution Provided by IHS under license with BSI - 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