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SN/T 3179-2012 (SNT 3179-2012)

SN/T 3179-2012_English: PDF (SNT3179-2012)
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SN/T 3179-2012English85 Add to Cart 0--3 minutes. Auto-delivered. Food contact materials - Paper and board - Sensory analysis - Odour SN/T 3179-2012 Valid SN/T 3179-2012

Standard ID SN/T 3179-2012 (SN/T3179-2012)
Description (Translated English) Food contact materials - Paper and board - Sensory analysis - Odour
Sector / Industry Commodity Inspection Standard (Recommended)
Classification of Chinese Standard X08
Classification of International Standard 67.250
Word Count Estimation 7,743
Quoted Standard GB/T 450; GB/T 10221; GB/T 13868; GB/T 14195
Adopted Standard EN 1230-1-2001, IDT
Drafting Organization Entry-Exit Inspection and Quarantine Bureau in Hubei People's Republic of
Administrative Organization National Certification and Accreditation Administration Committee
Regulation (derived from) National Quality Inspection (2012) 237; industry standard filing Notice 2012 No. 9 (No. 153 overall);
Proposing organization Certification and Accreditation Administration of the People's Republic of China
Issuing agency(ies) General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
Summary This standard provides for food contact paper and paperboard sample release odor evaluation. This standard applies to direct or indirect contact with food of paper and paperboard, including coated and printed odor sensory analysis. This standard does not

SN/T 3179-2012
Professional Standard
of The People’s Republic of China
Food contact materials - Paper and board
- Sensory analysis - Odour
ISSUE ON. MAY 7, 2012
Issued by. State Administration of Quality Supervision and Inspection and Quarantine
of the People’s Republic of China
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Normative references ... 4
3 Terms and definitions ... 4
4 Principle ... 5
5 Devices ... 5
6 Sample preparation ... 6
7 Test ... 6
8 Result expression ... 8
9 Test report ... 8
Appendix A ... 9
This Standard is drafted in accordance with the rules given in GB/T 1.1-2009.
This Standard is identical with EN 1230-1.2001 Paper and board intended for contact with
foodstuffs - Sensory analysis - Part 1. Odour.
Compared with EN 1230-1.2001, there is no technical differences. It mainly conducts the
following editorial changes.
- Chapter 2, according to GB/T 1.1-2009 written requirements, is changed to normative
- USE " this Standard" to replace " this European standard";
- ADJUST the sequence of some chapters and sections of the original standard.
This Standard is proposed and administered by the National Certification and Accreditation
Administration Committee.
Drafting organization of this Standard. Hubei Exit-Entry Inspection and Quarantine Bureau,
the People's Republic of China.
The main drafters of this Standard. Young Shunfeng, Cui Hairong, Lin Yuetao, Guo Jian,
and Ye Cheng.
Food contact materials - Paper and board
- Sensory analysis - Odour
1 Scope
This Standard specifies the evaluation methods of odour released from the paper and
paperboard which are used in contact with food.
This Standard applies to paper and paperboard which are directly or indirectly contacted
with food, including odour sensory analysis of coated layers and printings.
This Standard does not apply to determine consumer preferences.
2 Normative references
The following documents for the application of this document are essential. Only those
dated documents are applicable to this document. For undated references, the latest
edition (including any amendments) applies to this document.
GB/T 450 Paper and board. Sampling for testing and identification of machine and cross
direction, wire side and felt side (GB/T 450-2008, ISO 186.2002, MOD)
GB/T 10221 Sensory analysis - Vocabulary (GB/T 10221-1998, idt ISO 5492.1992)
GB/T 13868 Sensory analysis. General guidance for the design of test rooms (GB/T
13868-2009, ISO 8589.2007, IDT)
GB/T 14195 Sensory analysis--General guidance for the selection and training of
selected assessors
3 Terms and definitions
The terms and definitions defined in GB/T 450 and GB/T 10221, and the following terms
and definitions apply to this document.
3.1 odour
The sensory characteristics of certain volatile substances sensed by olfactory organs.
Starting from intensity 2, it shall provide the description of the odour.
Note 1. It may use computerized data collection system to perform the assessment.
Note 2. Due to reasons of fatigue, continuous tests shall not exceed 5 times. in order to avoid
adaptation effects, assessors shall be suspended for 1 min or 2 min between the 2
8 Result expression
8.1 Calculation
Calculate the median of all individual scores. If a result is different of 1.5 or more with the
median, then the individual results shall be discarded. If there are 2 or more individuals
whose results are different 1.5 or more with the median, or there is less than 6 consistent
results, the test shall be repeated, if necessary, new sample to be tested shall be taken
for measurement.
8.2 Results
REPORT the median value, accurate to the nearest 0.5.
9 Test report
The test report shall refer to this Standard and include following contents.
a) Date and place of testing;
b) All relevant information of the sample identification;
c) The test results shall include the median value obtained according to above provisions
and description of odour;
d) RECORD any operation which deviates from this Standard or the variable environmental
factors which are possible to influence the test results.
Appendix A
Example of procedure of effective cleaning test utensils
Through the following steps, it can obtain clean odourless transparent flask or jar.
a) ADD 5g of sodium carbonate in the container for cleaning. ADD hot water, SHAKE it;
b) RINSE with hot tap water;
c) PLACE it into 100 mL of hydrochloric acid solution (35%), DILUTE with a little water and
d) RINSE with tap water;
e) RINSE with distilled water;
f) RINSE with ethanol;
g) RINSE with acetone;
h) USE hot air blower or dry air flow to rapidly dry the container, or slowly INSERT the
container into a dry utensil cabinet with temperature of about 40 ºC.
Specially designed washing machine and odourless cleaner may also
obtain acceptable results.