EURL-NRL-FCM

Workshop on Sensory Science

for food contact materials safety

Experience as a third party laboratory

specialised in sensory testing for the

food and drinks industry

Peter Burgess, Head of Consumer & Sensory Sciences 29th November 2011

• Membership based c.2050 members

• Independent, Non-profit distributing

• International – clients in 66 countries

• Industry and Government Clients

• Turnover: c. £20m

• Staff: 385

• Member involvement and influence

- Governance

- Scientific & Technical Strategy

- Project development & selection

• Operation Support

• Research & Development/Innovation

• Analysis & Testing

• Knowledge Management/Transfer

• Largest of its kind in the world

Campden BRI Overview

Campden BRI Clients

Agrochemical Suppliers

Primary Producers

Caterers Retailers

Distributors and Importers

Equipment Suppliers

Food and Drink Manufacturers

Packaging Suppliers

Plant Breeders

Ingredient Suppliers

Governmental Organisations and Local Authorities

Universities and Technical/Research Centres

Campden BRI Clients

Campden BRI Sensory Activities

The Consumer & Sensory Sciences team at the Chipping

Campden site is organised across three primary areas of activity:

Consumer Research & Market Insight Services.

Sensory Services (focus of presentation).

Sensory Analytics.

Specialist teams covering the brewing

sector are located at our

Nutfield site and in Europe at our

centre in Budapest, Hungary.

Campden BRI Sensory Activities

Innovative

developments

Quality

Control/Assurance

Shelf Life

Upgrades/

modifications

Product

Performance

The focus of the Sensory Services team is on applying objective sensory test

methods to understand the product in the context of ….

Campden BRI Sensory Activities

Three broad test approaches undertaken:

- Descriptive sensory testing

- Quality specification testing

- Discrimination testing (focus of presentation)

In the context of FCM, the primary tests we are asked to apply are Discrimination

tests as follows:

- Test for Potential Taint due to Atmospheric Transfer from Materials

- Test for Potential Taint due to Contact with Materials

Campden BRI Sensory Activities

-Test for Potential Taint due to Contact with Materials

- Approach is based on:

- Testing of Container Materials and

Containers for Food Products

DIN 10955 June 2004

- Sensory Analysis – Methodology –

Triangle Test

BS, ISO 4120:2007

- Food is stored in contact with the test material in a closed container – after a

specified time the treated food is compared with a quantity of the same food

stored without the test material using Triangle Test for Similarity.

(Triangle Test is preferred for arbitration purposes – good statistical

evaluation methods and useful where sensory intensities are relatively

small).

Campden BRI Sensory Activities

Test food examples

- Unsalted butter, cut into pieces approximately 65x35x2mm

- Cadbury milk chocolate buttons (standard size)

Preparation of Storage Test

- Food samples placed on glass tiles

(20x20cm) with known area of packaging

placed on both tiles to create a double

contact ‘sandwich’

- Prepared samples inserted into

glass tanks (8.5L capacity) and sealed

- Tanks stored at a temperature and time

agreed with the client typically

ambient, 230 C, dark room for 24/48 hours depending on test materials

Campden BRI Sensory Activities

- Known area of packaging material (10,000cm2) is crumbled or shredded into thin

strips; placed into glass tank (8.5L capacity) so that

it surrounds the container (glass bowl)

into which the food has been placed.

- Tanks stored at a temperature and time

agreed with the client typically

ambient, 230 C, dark room for 24/48 hours

and, for certain materials, at a specified

humidity (75%).

Test for Potential Taint due to Atmospheric Transfer from Materials

Also based on: EN 1230-2:2001 Paper and board intended for contact

with foodstuffs

Campden BRI Sensory Activities

All evaluations are carried out in a specially designed testing facility, which has

controlled lighting, heating and ventilation.

Reference: Sensory Analysis – General guidance for the design of test rooms

BS ISO 8589:2010

Campden BRI Sensory Activities

Triangle Test for similarity.

Reference: Sensory Analysis – Methodology – Triangle Test

BS ISO 4120:2007

In a triangle test, a set of three samples are presented to assessors and are

informed that two of the samples are alike and that one is different. The assessors

are instructed to test in the order presented and report which sample they believe

is different, even if the selection is based on a guess.

Samples are presented using three digit blinding codes following the experimental

design of the test.

For testing for similarity, a minimum of 30 assessors should be selected – the

number of correct samples is counted and significance determined by reference

to statistical tables.

(Test sensitivity is a function of three values – α-risk,β-risk and pd (maximum allowable proportion of distinguishers).

Campden BRI Sensory Activities

Selected Assessors (triangle test).

Reference: Sensory Analysis – Methodology –

Triangle Test BS ISO 4120:2007

Assessors are selected from the in-house trained

triangle test panel.

Assessors are screened via:

- health questionnaire,

- basic tastes and odour identification capability,

- ability to identify spiked samples and trained on the method.

Regular checks with each assessor with four triangle tests (on spiked samples

with known differences) and must pass three out of four tests to continue as an

assessor.

Campden BRI Sensory Activities

Basic Tastes Training - 1.5ltr bottled

water

Citric Acid (Acid) 0.9g

Sodium Chloride (Salt) 3.0g

Sucrose (Sweet) 16.0g

Quinine Sulphate (Bitter) 0.03g

Caffeine (Bitter) 0.3g

Blank (Water) Nil

Odours x 5 (mint, lime, clove, floral and candyfloss),

Spiking and consist of the four basic tastes (sweet, salt, acid and bitter).

Some suggested in-house concentrations are:

Citric acid in 20% orange squash (2.5g/L); Citric acid in orange juice (6g/L)

Sugar in grapefruit or pineapple (100g/L); Sugar in apple (50g/L)

Sugar in orange juice (40g/L); Sugar in orange squash (60g/L)

Salt in peas (2g/L); Salt in carrots (8g/L)

Selected Assessors (triangle test).

Campden BRI Sensory Activities

References.

EN 1230-1:2001, Paper and board intended for contact with foodstuffs – Sensory Analysis Part 1:Odour

EN 1230-2:2001, Paper and board intended for contact with foodstuffs – Sensory Analysis Part 2: Off-

flavour (taint).

DIN 10955:2004, Sensorishe Prűfungen – Prűfung von Packstoffen und Packmitteln fűr Lebensmittel.

Deutsche Normen (Sensory Analysis – Testing of packaging materials and packages for foodstuffs)

BS ISO 4120:2007 – Sensory Analysis – Methodology – Triangle Test

BS ISO 8589:2010 – Sensory Analysis – General guidance for the design of test rooms

BS ISO 6658:2005 – Sensory Analysis – Methodology – General Guidance

BS ISO 8586-1: 1993 – Assessors for sensory analysis – Guide to the selection, training and monitoring

of selected assessors

BS ISO 8586-2: 1993 – Assessors for sensory analysis – Guide to the selection, training and monitoring

of experts

Contact details:

Peter Burgess

Head of Department

Consumer & Sensory Sciences

T: +44(0) 1386 842122

E: p.burgess@campden .co.uk

Thank you for listening