GB/T 14454.2-2008 PDF EnglishUS$90.00 · In stock · Download in 9 seconds
GB/T 14454.2-2008: Fragrance/Flavor substances - Method for valuation of odour Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedure Status: Valid GB/T 14454.2: Historical versions
Similar standardsGB/T 14454.2-2008: Fragrance/Flavor substances - Method for valuation of odour---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GBT14454.2-2008GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA ICS 71.100.60 Y 41 Replacing GB/T 14454.2-1993 Fragrance/Flavor substances - Method for valuation of odour Issued on. JULY 15, 2008 Implemented on. DECEMBER 1, 2008 Issued by. General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China; Standardization Administration of the People's Republic of China. Table of ContentsForeword... 3 1 Scope... 5 Method I -- The triangle valuation method... 5 2 Terms and definitions... 5 3 Principle... 6 4 Preparation prior to valuation... 6 5 Operating procedures... 8 6 Expression of results... 9 Method II -- Paired comparison test method... 10 7 Principle... 10 8 Standard sample, solvent and fragrance blotter... 10 9 Operating procedures... 11 10 Expression of results... 12ForewordGB/T 14454, Fragrance/Flavor substances - General test methods, comprises the following parts. -- Part 1.Fragrance/Flavor substances - Preparation of test samples; -- Part 2.Fragrance/Flavor substances - Method for valuation of odour; -- Part 4.Fragrance/Flavor substances - Determination of refractive index; -- Part 5.Fragrance/Flavor substances - Determination of optical rotation; -- Part 6.Fragrance/Flavor substances - Quantitative evaluation of residue on evaporation; -- Part 7.Fragrance/Flavor substances - Determination of freezing point; -- Part 11.Fragrance/Flavor substances - Determination of content of phenols; -- Part 12.Fragrance/Flavor substances - Method for determination of trace chlorinated compounds; -- Part 13.Fragrance/Flavor substances - Determination of carbonyl value and carbonyl compounds content; -- Part 14.Fragrance/Flavor substances - Preparation of standard solution test solution and indicator solution; -- Part 15.Oil of sassafras - Determination of safrole and isosafrole content - Gas chromatographic method on packed columns. This Part is Part 2 of GB/T 14454. This Part is a revision of GB/T 14454.2-1993, Fragrance/Flavor substances - Method for valuation of odour. Compared with GB/T 14454.2-1993, the major change of this Part is the addition of the method of triangle valuation. GB/T 14454.2-1993 adopts the paired comparison test method. It is finally determined by the valuators giving valuation scores whether the sample is good, fair, qualified and unqualified. The advantage of the method is that it is simple and will not cause sensory fatigue easily, but the disadvantage is that the vulnerable valuators are easily mislead by the experts and unable to make their own choices, when the know samples are compared. In this Part, in addition to the paired comparison test method, we also refer to the triangle valuation method and the three-point test method in related sensory analysis method which are implemented by many enterprises at present. The odour of fragrance/flavor substances are valuated objectively by carrying out blind test, only recording without discussion, which are hosted by a presider and carried out in groups. -- the sampling method of GB/T 14454.4-1993 is deleted; -- the conversion formula of refractive indexes at temperature t’ and t is added; -- the relevant content of test report is added. This Part was proposed by China National Light Industry Association. This Part shall be under the jurisdiction of the National Technical Committee on Fragrance/Flavor Substances and Cosmetics of Standardization Administration of China. This Part was drafted by Firmenich Fragrance and Flavor (China) Co., Ltd., Shanghai Research Institute of Fragrance and Flavor Industry, Tianjin Chunfa Food Ingredients Co., Ltd. The main drafters of this Part. Guo Liejun, Mao Tianjie, Jin Qizhang, Xing Haipeng. The previous edition of the standard replaced by this Standard is as follows. -- GB/T 14454.2-1993. Fragrance/Flavor substances - Method for valuation of odour1 ScopeThe first method of this Part of GB/T 14454 specifies the triangle valuation method to valuate and determine the differences between the odours of sample to be tested and standard sample, which applies to the routine control of the odours of fragrance/flavor substances. The second method of this Part specifies the paired comparison test method to valuate and determine the differences between the odours of sample to be tested and standard sample, which applies to the routine control of the odours of fragrance/flavor substances. Method I -- The triangle valuation method2 Terms and definitionsFor the purposes of this Part of GB/T 14454, the following terms and definitions apply. 2.1 method of triangle valuation Mark 4 fragrance blotters respectively; use 2 fragrance blotters to dip in sample to be tested; use another 2 fragrance blotters to dip in standard sample; and then mix the 4 fragrance blotters together. Take one and reserve 3 randomly and let the valuators to find the fragrance blotter whose odour is different. 2.2 wet method The valuation of fragrance blotters which are prepared just a short moment ago (within 10 min after being dipped in sample), is called wet method.3 PrincipleCompare samples to be tested and standard samples; and valuate whether the odour of samples to be tested is acceptable, in accordance with the significant differences of the odours of the two.4 Preparation prior to valuation4.1 Valuation room 4.1.1 The interior facilities shall be made of odourless, non-absorbent and non- odoriferous construction materials. Washing facilities shall be provided inside the room. 4.1.2 The valuation room shall be closely adjacent to sample preparation area; and the colour of wall and the colour of interior facilities shall be neutral. The use of milk white or neutral light gray is recommended. 4.2 Valuators 4.2.1 Selection of valuators a) The valuators shall be healthy who shall have normal olfactory sensitivity and interest in sensory analysis; 4.2.2 Training of valuators 4.2.3 Requirements for valuators before odour valuation 4.3 Solvents If necessary, select ethyl alcohol, benzyl alcohol, benzyl benzoate, diethyl phthalate, isopropyl myristate or water as the solvents in accordance with different fragrance/flavor types. 4.4 Fragrance blotter Use clean, contamination-free fragrance blotters. Use quality odourless, absorbent paper (of thickness about 0.5 mm); and cut into strips which are 0.5 cm ~ 0.8 cm wide and 10 cm ~ 15 cm long.5 Operating procedures5.1 Liquid fragrance/flavor substances 5.1.1 The presider shall first ensure the valuation environment is as specified and then notify the members of the valuation team. The time is preferably the middle period of the morning or afternoon. 5.1.6 The presider mixes the four fragrance blotters dipped into samples crossly; and during the process, avoid mutual contact and cross contamination of the ends dipped into samples. 5.1.7 During valuation, attention is drawn to that the distance from the fragrance blotters to the nose is maintained at 1 cm ~ 2 cm; do not let the fragrance blotters contact the nose; and inhale slowly. When the valuators feel olfactory fatigue, they may smell their own sleeve. 5.1.8 The sample liquid of one of the remaining three fragrance blotters is certainly from the different sample. The valuators shall find the fragrance blotter having the different odour in accordance with their own olfactory sense. 5.2 Solid fragrance/flavor substances 5.2.1 Liquid fragrance/flavor substances may be marked with clean white paper without a peculiar odour before placing sample; and carry out valuation directly. Massive, crystal samples shall be valuated after being ground into powder. 5.2.2 Solid fragrance/flavor substances may also be valuated with fragrance blotters after standard sample and sample to be tested are diluted to the solution of the same concentration using a solvent (4.3).6 Expression of results6.1 If valuation is not carried out by the valuators together, the valuators may give their own opinions according to the valuation results. 6.2 If the valuation is carried out by the team members together, then determine whether the fragrance blotter drawn during the triangle valuation is correct or not. If the one drawn from the three fragrance blotters left by the valuators is from the different sample, then the result is deemed correct. 6.3 Analysis of results Original hypothesis. it is impossible to distinguish two samples in accordance with the characteristic strength. The probability of correct recognition under the circumstances is P0 = 1/3. 6.4 If the valuation results of standard sample and sample to be tested show the sample to be tested is within the unacceptable range, and the sample to be tested is deemed as the representative correct sample after verification, then use standard sample and sample to be tested of last batch to carry out valuation, in order to avoid the erroneous determination of the odour of the sample to be tested while standard sample is contaminated, aged or spoiled.7 PrincipleThrough odour valuation, verify whether the odour of sample to be tested comply with standard sample; and attention is drawn to the identification of thickness, strength, miscellaneous odour, adulteration and metamorphism of its odour.8 Standard sample, solvent and fragrance blotter8.1 Standard sample Select all kinds of fragrance/flavor products as the standard sample which are the most representative of the current production quality level. When the quality changes, they shall be replaced in time. 8.2 Solvents If necessary, select ethyl alcohol, benzyl alcohol, benzyl benzoate, diethyl phthalate, isopropyl myristate or water as the solvents in accordance with different fragrance/flavor types. 8.3 Fragrance blotter Use clean, contamination-free fragrance blotters. Use good quality odourless, absorbent paper (of thickness about 0.5 mm); and cut into strips which are 0.5 cm ~ 0.8 cm wide and 10 cm ~ 15 cm long.9 Operating proceduresIn the odour valuation room where the air is fresh without peculiar odours. First place sample to be tested and standard sample of an equivalent quantity respectively into an identical clean, odourless container; carry out odour valuation, including comparing the odours at the mouth of bottles; and then carry out valuations respectively for the following two kinds of fragrance/flavor substances. 9.1 Liquid fragrance/flavor substances Use fragrance blotters to dip respectively into sample to be tested and standard sample in the containers about 1 cm ~ 2 cm (the two shall be nearly in equivalent quantity); and then use olfactory sense to carry out valuation. In addition to the verification of the odours immediately after dipping, it shall also be verified whether all odours during the volatilization process comply with standard sample and whether there is any peculiar odour. The head odour, body odour and tail odour during the volatilization process shall be valuated even more for natural fragrance/flavor substances in order to valuate the quality of their odour in an all-round way. 9.2 Solid fragrance/flavor substances The odour of sample to be tested and standard sample of solid fragrance/flavor substances may be valuated directly. Those with a strong odour may be dissolved with an appropriate solvent (8.2) and diluted to the same concentration; and then the valuation of odour is carried out using fragrance blotters to dip in accordance with the method of 9.1.10 Expression of resultsThe valuation results of odour may be expressed with marks (the full mark is 40 marks) or expressed with pure (39.1 marks ~ 40.0 marks), relatively pure (36.0 marks ~ 39.0 marks), good (32.0 marks ~ 35.9 marks), fair (28.0 marks ~ 31.9 marks), qualified (24.0 marks ~ 27.9 marks) and unqualified (below 24.0 marks). ......Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al. 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