The European standard “EN 1230 Paper and board intended to come into contact with foodstuffs - Sensory analysis” consists of the following subsections developed under the same title:
Temperature conditions other than room temperature may be used. In such cases, the result does not comply with this standard and must be reported with the result. To ensure reliable results, this test must be performed by selected evaluators.
The result may be affected by the time elapsed between production and testing, as well as the storage conditions of the paper or board.
The EN 1230-1 standard describes a test method for assessing the odor emitted by a paper or cardboard sample. This standard applies to all types of paper and cardboard, including coated or printed materials, intended for direct or indirect contact with foodstuffs. However, it cannot be used to determine consumer preferences.
In principle, test pieces of the material to be examined are stored in glass jars in the dark at a temperature of 23°C (73°F) plus or minus 2°C (23°F) for 20 to 24 hours. The odor of the air in the jars is estimated by a panel of selected evaluators. The intensity of the odor is rated on a scale of 0 to 4.
The test panel consists of at least six selected raters, with the understanding that six consistent results are given, meaning that the difference from the median value of individual results should not exceed 1,5. Panel members should be trained in the assessment of odor from paper and board. Guidelines for testing and selecting raters are provided in ISO 8586-1. Raters should be in good health and free of colds during the test. It is recommended that a reference range be provided to ensure the test panel's performance level is maintained during rater training and training sessions.
The evaluation should be carried out in a quiet, well-ventilated and odorless room at 23 degrees plus/minus 2 degrees.
All sample handling should be carried out in an odor-free room or cabinet. A test strip is cut from the sample to obtain 6 dm² of paper or cardboard for each vial. The minimum size of the strips is 1 cm x 5 cm. The dimensions are specified in the test report.
Test pieces are placed loosely in flat-bottomed vessels. The surfaces of the test pieces should be freely exposed. The flat-bottomed vessels are covered and stored in the dark at 23°C plus/minus 2°C for 20 to 24 hours.
Each assessor is given their own coded bottle in random order, a known empty bottle (without odor), and an evaluation form. A computerized data collection system can be used for the evaluation. Immediately after opening the container, the assessor shakes the bottle, opens it, and smells the contents. If repetition is necessary, the container should be kept closed for at least 2 minutes. The assessor records the intensity of the odor detected on the evaluation form as follows:
Although the scale steps use only whole numbers, raters may use half-number ratings if they deem necessary. A description of the odor can be given starting with intensity 2. Due to sensory fatigue, it is recommended that no more than five consecutive tests be performed. To avoid adaptation effects, raters are advised to take a 1- to 2-minute break between each test.
To provide reliable results, this test must be performed by selected evaluators. The result can be affected by the time elapsed between production and testing, as well as the storage conditions of the paper or board.
EN 1230-2 specifies whether a paper or board sample contains substances that could contaminate a test substance through the air gap and affect its taste. This standard applies to all types of paper and board intended for contact with food, including coated and printed materials. However, it cannot be used to determine consumer preferences.
In principle, test pieces of the material to be tested are stored in glass jars with the test substance at the specified humidity level, in the dark, at 23°C plus/minus 2°C for 44 to 48 hours. The humidity level chosen depends on foreseeable use or as agreed with the customer. The selected humidity level must be stated in the test report.
The test substance does not come into direct contact with the test piece. Any contamination transferred to the test substance is evaluated by a panel of selected assessors. Three alternative procedures for assessing the likely contamination concentration are defined:
Stain intensity is assessed using a scale from 0 to 4 and calculating the median. In the case of the triangle or extended triangle test, a test for statistical significance is performed.
The EN 1230 standards are important for several reasons, particularly in the context of food safety, quality control, and consumer protection. This standard is considered important for the following reasons:
Consequently, the EN 1230 standards are important not only for regulatory reasons but also for product integrity, consumer satisfaction, and business reputation. They are a critical part of the broader effort to ensure that packaging materials are safe and neutral in their interactions with food. The EN 1230 standard is particularly necessary when paper and cardboard are used in food packaging.
Our organization, which has been supporting businesses across all sectors for years through a wide range of testing, measurement, analysis, and evaluation activities, has a strong team of employees who closely follow global developments in science and technology and are constantly improving themselves. In this context, we also provide testing services in accordance with the EN 1230 standard for paper and board intended for contact with foodstuffs - Sensory analysis.
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