EURL-NRL-FCM Workshop on Sensory Science for food contact materials - PowerPoint PPT Presentation

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 29 th November 2011

Campden BRI Overview • 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 Clients Governmental Organisations and Local Authorities Agrochemical Equipment Suppliers Suppliers Primary Food and Drink Distributors and Producers Manufacturers Importers Retailers Caterers Plant Ingredient Packaging Breeders Suppliers Suppliers 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 The focus of the Sensory Services team is on applying objective sensory test methods to understand the product in the context of …. Innovative developments Upgrades/ Product Quality modifications Performance Control/Assurance Shelf Life

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, 23 0 C, dark room for 24/48 hours depending on test materials

Campden BRI Sensory Activities 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 - Known area of packaging material (10,000cm 2 ) 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, 23 0 C, dark room for 24/48 hours and, for certain materials, at a specified humidity (75%).

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 p d (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 Selected Assessors (triangle test). Training - 1.5ltr bottled Basic Tastes water 0.9g Citric Acid (Acid) 3.0g Sodium Chloride (Salt) 16.0g Sucrose (Sweet) 0.03g Quinine Sulphate (Bitter) 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)

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 Pr ű fungen – Pr ű fung von Packstoffen und Packmitteln f ű r 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

Thank you for listening Contact details: Peter Burgess Head of Department Consumer & Sensory Sciences T: +44(0) 1386 842122 E: p.burgess@campden .co.uk