What is BS EN 1230-2 - Analysis off-flavour in paper packaging about?
Taints and off-flavours in foods are a major concern to the food industry. Off-flavours in packed food are causes for consumer complaints. There is need for a rapid but sensitive universal method of extraction for the determination of tainting compounds in food.
BS EN 1230-2 specifies whether a paper or board sample contains substances which may be transmitted through the air space to a test substance and affect its taste.
BS EN 1230-2 is applicable to all kinds of paper and board, including coated and printed material, intended to come into contact with foodstuffs.
Who is BS EN 1230-2 – Analysis off-flavour in paper packaging for?
BS EN 1230-2 on analysis off-flavour in paper packaging is useful for:
- The paper and board industry
- The Food industry
- Paper mills
- Paper and paperboard manufacturing companies
- Suppliers and distributors for paper and board
- Laboratories for paper and board
- Paper analysis researchers
Why should you use BS EN 1230-2 - Analysis off-flavour in paper packaging?
An off-flavour is an atypical odour or taste resulting from a compound formed by internal deterioration in the food, such as microbiological spoilage or lipid oxidation. BS EN 1230-2 provides you with the taint test which 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.
For evaluation of the test substance, BS EN 1230-2 described three alternative testing procedures such as the triangle test, the extended triangle test, and the multi-comparison test. The intensity of the taint is evaluated using a scale from 0 to 4 and the calculation of the median. A statistical significance test is performed in the case of the triangle or extended triangle test.
BS EN 1230-2 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.
What’s changed since the last update?
BS EN 1230-2:2009 supersedes BS EN 1230-2:2001, which is withdrawn. BS EN 1230-2:2009 includes some technical changes with respect to BS EN 1230-2:2001. These include:
- Including coconut oil for fatty food and icing sugar for example for dry, non-fatty food (see 5.1)
- Including the references to CEN/TR 15645-2 and CEN/TR 15645-3 (Note in Clause 6)
- Simplifying the descriptions of evaluation scale of off-flavour (see 12.3 and Annex C)
- Incorporation of EN 1230-2:2001/AC: 2002
- Editorial updating
