GB/T 14454.2-2008Fragrance/Flavor substances - Method for valuation of odour (English PDF)

Foreword

GB/T 14454, Fragrance/Flavor substances - General test methods, comprises the following parts. -- Part

1 Scope

GB/T 14454.2-2008 is the Chinese national standard on fragrance/flavor substances - method for valuation of odour, in the field of chemical technology. The /T suffix marks it as a recommended standard: it is not compulsory by itself, but it becomes binding as soon as a contract, a tender or a customer specification calls it up - which in practice is how most foreign buyers meet it. It was issued on 15 July 2008 by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China; Standardization Administration of China, and has been in force since 1 December 2008. Classification: ICS 71.100.60, CCS Y41. This page is published from the official record of the standard held by the Chinese standards administration: the identification, the dates, the classification and the issuing body are taken from there. The clause text, the tables and the numeric limits are in the document itself, which is delivered complete in English translation.

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.

5 Fragrance/Flavor substances - Determination of optical rotation; -- Part

6.Fragrance/Flavor substances - Quantitative evaluation of residue on evaporation; -- Part

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 (

40.0 marks), relatively pure (

39.0 marks), good (

35.9 marks), fair (

31.9 marks), qualified (

27.9 marks) and unqualified (below

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