EN 1230-2:2009

2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.*HVFKPDFNVEHUWUDJXQJPaper and board intended to come into contact with foodstuffs - Sensory analysis - Part 2: Off-flavour (taint)85.060Papir, karton in lepenkaPaper and board67.250Materiali in predmeti v stiku z živiliMaterials and articles in contact with foodstuffsICS:Ta slovenski standard je istoveten z:EN 1230-2:2009SIST EN 1230-2:2010en,fr,de01-februar-2010SIST EN 1230-2:2010SLOVENSKI
STANDARDSIST EN 1230-2:2002/AC:2003SIST EN 1230-2:20021DGRPHãþD

EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
EN 1230-2
November 2009 ICS 55.040; 67.250; 85.060 Supersedes EN 1230-2:2001English Version
Paper and board intended to come into contact with foodstuffs -Sensory analysis - Part 2: Off-flavour (taint)
Papier et cartons destinés à entrer en contact avec les denrées alimentaires - Analyse sensorielle - Partie 2 : Flaveur atypique (flaveur ou odeur parasite)
Papier und Pappe vorgesehen für den Kontakt mit Lebensmitteln - Sensorische Analyse - Teil 2: Geschmacksübertragung This European Standard was approved by CEN on 5 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.
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B-1000 Brussels © 2009 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 1230-2:2009: ESIST EN 1230-2:2010

Example of an efficient cleaning procedure . 12Annex B (informative)
Example of an assembly for the storage of test pieces and test substance . 13Annex C (informative)
Example of an evaluation form for extended triangle test . 14Annex D (normative)
Triangle test significance table . 15Bibliography . 16 SIST EN 1230-2:2010

Introduction The taint test is valid for evaluation of whether the material to be tested may bring about a change in the taste (flavour) of the food to be in contact with the material. The test serves for evaluating the possible off-flavour transmitted from a paper and board intended for food packaging or otherwise to come into contact with foodstuffs. According to the results conclusions may be drawn as to the suitability of the material tested for packaging of foodstuffs. For evaluation of the test substance three alternative testing procedures are described: a) the triangle test; b) the extended triangle test; c) the multicomparison test. It is recommended to use the triangle test when rating of the intensity of taint is not needed. This test is less affected by the presence of atypical data than the multicomparison test. The multicomparison test may be preferred when a large number of samples are to be tested, as this procedure is less time consuming compared to the triangle tests. It is also the most common sensory test applied for evaluation of paper and board. The method is statistically less efficient than the triangle test. NOTE The triangle and the extended triangle tests are described in detail in ISO 5492. The multicomparison test is not described in any ISO Standard. 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 1: Odour" comprises the corresponding method for the estimation of odour originating from paper or board intended for food contact. SIST EN 1230-2:2010

1 Scope This European Standard specifies whether a paper or board sample contains substances which may be trans-mitted through the air space to a test substance and affect its taste. It is applicable to all kinds of paper and board, including coated and printed material, intended to come into contact with foodstuffs. It is not applicable for the determination of consumers' preference. 2 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) 3 Terms and definitions For the purposes of this document, the following terms and definitions apply. 3.1 taste sensations perceived by the taste organ when stimulated by certain soluble substances
[ISO 5492:2008] 3.2 flavour complex combination of the olfactory, gustatory and trigeminal sensations perceived during tasting NOTE The flavour may be influenced by tactile, thermal, painful and/or kinaesthesic effects. [ISO 5492] 3.3 taint taste or odour foreign to the product
[ISO 5492:2008] 3.4 off-flavour atypical flavour often associated with deterioration or transformation of the product
[ISO 5492:2008] NOTE For simplicity, taste and flavour are used as synonyms in this European Standard, though this is not exactly in accordance with ISO 5492. The same regards taint and off-flavour. 3.5 sample the 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] SIST EN 1230-2:2010

[ISO 5492:2008] 3.8.1 test portion for analysis the quantity of test substance which has been stored along with the test pieces 3.8.2 test portion for control the quantity of test substance which has been stored in the same way but without test piece 3.9 assessor any person taking part in a sensory test
[ISO 5492:2008] 3.10 selected assessor assessor chosen for his/her ability to perform a sensory test
[ISO 5492:2008] 3.11 triangle test method of difference testing involving the simultaneous presentation of three coded samples, two of which are identical NOTE The assessor is asked to select the sample perceived as different
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