GB/T 14454.2-2008 PDF English
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB/T 14454.2-2008 | English | 90 |
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Fragrance/Flavor substances - Method for valuation of odour
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| GB/T 14454.2-1993 | English | 199 |
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Aromatics. Method for valuation of odor
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GB/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/GBT14454.2-2008
GB
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 Contents
Foreword... 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... 12
Foreword
GB/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 odour
1 Scope
The 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 method
2 Terms and definitions
For 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 Principle
Compare 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 valuation
4.1 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 procedures
5.1 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 results
6.1 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 Principle
Through 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 blotter
8.1 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 procedures
In 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 results
The 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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