PD CEN TR 15645-3-2008 (2009) PDF

Full title and description

STB PD CEN TR 15645-3:2008 (2009) — Paper and board intended to come into contact with foodstuffs — Calibration of the off-flavour test — Part 3: Dry food. This document is the national-designation/PD (published designation) of the CEN Technical Report CEN/TR 15645-3:2008 and reproduces the CEN guidance for preparing calibration samples and training sensory panels to assess off‑flavour transfer from paper and board into dry food simulants (example: icing sugar).

Abstract

This technical report specifies a written protocol to prepare and use calibration samples for assessment of off‑flavour (using benzaldehyde as the marker) in a test substance representative of dry foods. It describes how to prepare calibration samples that simulate transfer of off‑flavours from paper and board into a dry food matrix, and how to train and use a sensory panel to assess off‑flavour intensity before and after panel training. The procedure supports reproducible sensory calibration for quality control and comparative testing of materials intended for food contact.

General information

• Status: Published / active (CEN Technical Report reproduced as national PD).
• Publication date: Original CEN/TR: 29 February 2008; national designation (STB PD) issued 2009.
• Publisher: European Committee for Standardization (CEN) — CEN/TC 172; reproduced/adopted under national designation STB PD (2009).
• ICS / categories: 67.250 (Materials and articles in contact with foodstuffs); 85.060 (Paper and board).
• Edition / version: Edition 1 (2008); national PD release/republishing: 2009.
• Number of pages: 42 pages (national reproductions sometimes list 41–42 pages).

Scope

The report sets out a reproducible sensory calibration method to evaluate off‑flavour migration from paper and board to a dry food simulant. It defines the composition of calibration samples (benzaldehyde-spiked icing sugar as the model dry food), preparation steps, panel selection considerations, training sequences, assessment protocol and acceptance criteria for panel performance. The intention is to provide consistent calibration material and training so that sensory assessments of off‑flavour can be comparable within and between testing laboratories and production quality systems.

Key topics and requirements

• Preparation of calibration samples for dry food simulant (benzaldehyde in icing sugar) to simulate off‑flavour transfer.
• Stepwise protocol for sample preparation, storage and handling to maintain sample integrity.
• Sensory panel selection, training and monitoring procedures to ensure reliable assessments.
• Assessment method: blind testing before and after training, scoring scales and statistical checking of panel performance.
• Reference concentrations and calibration series to anchor off‑flavour intensity judgments.
• Normative references and alignment with sensory standards (notably ISO sensory guidance documents).

Typical use and users

Used by laboratories and quality departments that test materials and articles intended for food contact (paper, board and packaging manufacturers), sensory testing laboratories, regulatory agencies concerned with food contact materials, and producers who need to verify that packaging does not impart unacceptable off‑flavours to dry foods. Also used by research groups developing sensory methods and by national standards bodies when adopting or reproducing the CEN guidance.

Related standards

Part of the CEN/TR 15645 series: CEN/TR 15645-1 (Calibration of the odour test — Odour) and CEN/TR 15645-2 (Calibration of the off‑flavour test — Fatty food). Normative references include ISO 6658 (sensory analysis — methodology — general guidance) and ISO 8586-1 (sensory analysis — selection and training of assessors). The document is intended to be used alongside other food contact and sensory guidance documents relevant to specific test matrices and regulatory regimes.

Keywords

off‑flavour, calibration samples, benzaldehyde, dry food simulant, icing sugar, sensory panel, paper and board, food contact materials, CEN/TR 15645, STB PD, sensory training.

FAQ

Q: What is this standard?

A: It is the national-designation (STB PD) reproduction of CEN/TR 15645-3:2008 — a CEN Technical Report that gives a protocol for calibration of an off‑flavour sensory test for dry food simulants, intended for assessing transfer of off‑flavours from paper and board.

Q: What does it cover?

A: It covers preparation of benzaldehyde‑spiked dry food calibration samples (model: icing sugar), procedures for sample handling, and the training and assessment of sensory panels so that off‑flavour assessments are reproducible and comparable.

Q: Who typically uses it?

A: Packaging manufacturers, food contact materials testing laboratories, sensory testing facilities, product quality teams and regulators or standards bodies that need a documented calibration procedure for sensory off‑flavour testing of dry foods.

Q: Is it current or superseded?

A: The original CEN Technical Report was published in 2008 (Edition 1) and the national PD designation was issued in 2009. Users should check with their national standards body for any later confirmations, corrigenda or superseding documents before relying on it for regulatory compliance or procurement.

Q: Is it part of a series?

A: Yes — it is Part 3 of the CEN/TR 15645 series. Related parts include Part 1 (odour) and Part 2 (fatty food). The series provides calibration protocols for different sensory endpoints and food simulants.

Q: What are the key keywords?

A: Off‑flavour, benzaldehyde, calibration sample, sensory panel, dry food simulant, icing sugar, paper and board, food contact materials, CEN/TR 15645, STB PD.