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1、BRITISH STANDARD BS ISO 13302:2003 Sensory analysis Methods for assessing modifications to the flavour of foodstuffs due to packaging ICS 67.240 ? Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:36:02 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS ISO 13302:2003 This British Standard was pu
2、blished under the authority of the Standards Policy and Strategy Committee on 21 August 2003 BSI 21 August 2003 ISBN 0 580 42494 4 National foreword This British Standard reproduces verbatim ISO 13302:2003 and implements it as the UK national standard. The UK participation in its preparation was ent
3、rusted to Technical Committee AW/12, Sensory analysis, which has the responsibility to: A list of organizations represented on this committee can be obtained on request to its secretary. Cross-references The British Standards which implement international publications referred to in this document ma
4、y be found in the BSI Catalogue under the section entitled “International Standards Correspondence Index”, or by using the “Search” facility of the BSI Electronic Catalogue or of British Standards Online. This publication does not purport to include all the necessary provisions of a contract. Users
5、are responsible for its correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. aid enquirers to understand the text; present to the responsible international/European committee any enquiries on the interpretation, or proposals for change, a
6、nd keep the UK interests informed; monitor related international and European developments and promulgate them in the UK. Summary of pages This document comprises a front cover, an inside front cover, the ISO title page, pages ii to v, a blank page, pages 1 to 26, an inside back cover and a back cov
7、er. The BSI copyright notice displayed in this document indicates when the document was last issued. Amendments issued since publication Amd. No. DateComments Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:36:02 GMT+00:00 2006, Uncontrolled Copy, (c) BSI Reference number ISO 13302:2003(E)
8、 OSI 3002 INTERNATIONAL STANDARD ISO 13302 First edition 2003-08-01 Sensory analysis Methods for assessing modifications to the flavour of foodstuffs due to packaging Analyse sensorielle Mthodes pour valuer les modifications de la flaveur des aliments causes par lemballage BS ISO 13302:2003 Licensed
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14、tlrez dna ii ISO 3002 Allr ihgtsser edevr BS ISO 13302:2003 Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:36:02 GMT+00:00 2006, Uncontrolled Copy, (c) BSI IS:20331 O3002(E) I SO 3002 All irhgts seredevr iii Contents Page Forewordiv Introduction v 1 Scope1 2 Normative references .1 3 Term
15、s and definitions.2 4 Principle.3 4.1 Assessment of the inherent odour of the packaging material.3 4.2 Assessment of the effect of the packaging material on the flavour of the foodstuff 3 5 Foodstuff samples 3 5.1 General.3 5.2 Preparation of samples 5 6 Samples of packaging materials .5 6.1 General
16、.5 6.2 Preparation of the packaging material samples for assessment of inherent odour5 6.3 Preparation of the packaging material samples for assessment of the effect on the flavour of the foodstuff6 7 Sensory tests.7 7.1 General test conditions7 7.2 Assessors8 7.3 Assessment of inherent odour of the
17、 packaging material .8 7.4 Assessment of the effect of packaging material on the flavour of the foodstuff.9 8 Analysis of the results10 9 Test report10 Annex A (informative) Guidelines for industrialists for assessing the product risk linked to the packaging.12 Annex B (informative) List of recommen
18、ded containers14 Annex C (informative) Examples of models for foodstuff simulant/temperature16 Annex D (informative) Example of components originating from packaging suspected of being the cause of alterations in the sensory properties of foodstuffs.18 Annex E (informative) Example of application of
19、 the non-parametric Wilcoxon test for the interpretation of the results obtained by scoring test 19 Bibliography .26 BS ISO 13302:2003 Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:36:02 GMT+00:00 2006, Uncontrolled Copy, (c) BSI IS:20331 O3002(E) iv I SO 3002 All irhgts seredevr Forewor
20、d ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technica
21、l committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of ele
22、ctrotechnical standardization. International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2. The main task of technical committees is to prepare International Standards. Draft International Standards adopted by the technical committees are circulated to th
23、e member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for ide
24、ntifying any or all such patent rights. ISO 13302 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 12, Sensory analysis. BS ISO 13302:2003 Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:36:02 GMT+00:00 2006, Uncontrolled Copy, (c) BSI IS:20331 O3002(E) I SO 30
25、02 All irhgts seredevr v Introduction It is necessary to prevent materials intended for the packaging of foodstuffs from being the cause of unwanted alterations in odour or flavour. Likewise, it is necessary to take into account the storage conditions of the foodstuffs once they are packed since thi
26、s can also be one of the causes of modifications to odour or flavour. Certain types of foodstuff are particularly susceptible to flavour modifications due to packaging materials (e.g. fatty or powdered products having a large area in contact with the packaging). In particular, the packaging material
27、 can contaminate the product by transfer. This transfer can occur by direct contact with the packaging material or, indirectly, by means of the atmosphere created between the packaging and the product. Foreign odours or flavours can also come from the inner or outer layers of the packaging material.
28、 The packaging material can also absorb compounds from foodstuffs and cause modifications of flavours. Food industries should ensure that the packaging they use is the best possible choice with respect to their products. This is why they must have at their disposal methods which allow them to ascert
29、ain that the flavour of the foodstuffs is not significantly modified under certain storage conditions. Compounds transferred from packaging materials and responsible for undesired effects on the flavour of food products are usually in very low quantities, often below the detection limits of the anal
30、ytical techniques, or simply the compounds responsible for the changes in flavour have not been identified. Thus, it is necessary to evaluate the sensory properties of packaging materials. This International Standard describes two complementary tests which are not mutually exclusive: assessment of t
31、he inherent odour of the packaging material under test (odour test); assessment of the change of flavour of a foodstuff after direct or indirect contact with the packaging material under test in actual conditions or in simulated conditions (contact test). This International Standard was developed by
32、 a group composed of sensory analysis experts and experts from the packaging sector and is based on their experience. BS ISO 13302:2003 Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:36:02 GMT+00:00 2006, Uncontrolled Copy, (c) BSI blank BS ISO 13302:2003 Licensed Copy: sheffieldun sheffi
33、eldun, na, Mon Nov 27 03:36:02 GMT+00:00 2006, Uncontrolled Copy, (c) BSI INTENRATIONAL TSANDADR IS:20331 O3002(E) I SO 3002 All irhgts seredevr 1 Sensory analysis Methods for assessing modifications to the flavour of foodstuffs due to packaging 1 Scope This International Standard describes methods
34、for assessing the changes caused by packaging to the sensory attributes of foodstuffs or their simulants. The methodology can be used as initial selection to assess a suitable packaging material or as subsequent acceptability screening of individual batches/production run (see Annex A). This Interna
35、tional Standard is applicable to all materials usable for packaging foodstuffs (e.g. paper, cardboard, plastic, foils, wood). Moreover, the scope can be extended to any objects intended to come into contact with foodstuffs (e.g. kitchen utensils, coatings, leaflets, or parts of equipment such as sea
36、ls or piping) with the aim of controlling food compatibility from a sensory point of view according to the legislation in force. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For
37、 undated references, the latest edition of the referenced document (including any amendments) applies. ISO 483:1988, Plastics Small enclosures for conditioning and testing using aqueous solutions to maintain relative humidity at constant value ISO 4120, Sensory analysis Methodology Triangle test ISO
38、 5492, Sensory analysis Vocabulary ISO 5495:1983, Sensory analysis Methodology Paired comparison test ISO 6564, Sensory analysis Methodology Flavour profile methods ISO 8586-1, Sensory analysis General guidance for the selection, training and monitoring of assessors Part 1: Selected assessors ISO 85
39、86-2, Sensory analysis General guidance for the selection, training and monitoring of assessors Part 2: Experts ISO 8587:1988, Sensory analysis Methodology Ranking ISO 8589, Sensory analysis General guidance for the design of test rooms ISO 11035, Sensory analysis Identification and selection of des
40、criptors for establishing a sensory profile by multidimensional approach ISO 10399, Sensory analysis Methodology Duo-trio test ISO 13299, Sensory analysis Methodology General guidance for establishing a sensory profile BS ISO 13302:2003 Licensed Copy: sheffieldun sheffieldun, na, Mon Nov 27 03:36:02
41、 GMT+00:00 2006, Uncontrolled Copy, (c) BSI IS:20331 O3002(E) 2 I SO 3002 All irhgts seredevr 3 Terms and definitions For the purposes of this document, the terms and definitions given in ISO 5492 and the following apply. 3.1 packaging object intended for wrapping or containing, temporarily, a produ
42、ct or series of products during handling, transportation, storage or presentation, with a view to preserving, protecting or facilitating these operations NOTE This International Standard covers packaging coming into direct contact with foodstuffs. 3.2 new packaging any packaging in which at least on
43、e of the constituent elements (e.g. nature of the material, adhesives, inks, solvents, varnishes) is new or has been modified 3.3 odour sensory attribute perceptible by the olfactory organ on sniffing certain volatile substances 3.4 flavour complex set of olfactory, gustatory and trigeminal sensatio
44、ns perceived during the course of the tasting NOTE The flavour can be influenced by somaesthetic (tactile, thermal, algesic and/or kinesthetic) impressions. 3.5 taint flavour which is foreign to the foodstuff 3.6 off-flavour atypical flavour of the foodstuff, often associated with the deterioration
45、of the foodstuff 3.7 reference material packaging material which does not interfere with the sensory properties of a product NOTE The reference material could be an approved packaging that already exists which complies with the legislation in force. 3.8 assessor sensory any person taking part in a s
46、ensory test NOTE A nave assessor is a person who does not meet any particular criterion. An initiated assessor is a person who has already participated in a sensory test. 3.9 selected assessor sensory assessor chosen for his/her ability to perform a sensory test 3.10 expert general sense a person wh
47、o, through knowledge or experience, has competence to give an opinion in the fields about which he/she is consulted NOTE In sensory analysis, there are two types of expert, the “expert assessor” and the “specialized expert assessor”, in conformity with ISO 8586-2. BS ISO 13302:2003 Licensed Copy: sh
48、effieldun sheffieldun, na, Mon Nov 27 03:36:02 GMT+00:00 2006, Uncontrolled Copy, (c) BSI IS:20331 O3002(E) I SO 3002 All irhgts seredevr 3 3.10.1 expert assessor selected assessor with a high degree of sensory sensitivity and trained in the use of sensory analysis methods and who is able to make co
49、nsistent and repeatable sensory assessments of various products 3.10.2 specialized expert assessor expert assessor who has additional experience as a specialist in the product and/or process and/or marketing, and who is able to perform sensory analysis of the product and to evaluate or predict effects of variations relating to raw materials, recipes, processing, storage, ageing, etc. 4 Principle 4.1 Assessment of the inhe