This Technical Report specifies a written protocol to prepare calibration samples for assessment of off-flavour
(given by benzaldehyde) in a test substance representative of dry food products (icing sugar). Essentially, this
is meant to simulate the transfer of off-flavours from paper and board to a dry food product.
This Technical Report also specifies how to train the panel in the use of the calibration samples.
The general outline of the test procedure consists of sensory assessment of off-flavour in samples without
formal training by a selected panel, followed by training of the panel, and finally sensory assessment of the
samples after training by the same sensory panel.
BS PD CEN/TR 15645-3:2008 Referenced Document
ISO 6658 Sensory analysis - Methodology - General guidance*， 2017-07-01 Update
ISO 8586-1 Sensory analysis; general guidance for the selection, training and monitoring of assessors; part 1: selected assessors
BS PD CEN/TR 15645-3:2008 history
2008BS PD CEN/TR 15645-3:2008 Paper and board intended to come into contact with foodstuffs - Calibration of the off-flavour test - Part 3: Dry food