EURL-NRL-FCM Workshop on Sensory Science for food contact materials safety

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1 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.

2 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

3 Campden BRI Clients Governmental Organisations and Local Authorities Agrochemical Suppliers Equipment Suppliers Primary Producers Food and Drink Manufacturers Distributors and Importers Plant Breeders Ingredient Suppliers Packaging Suppliers Caterers Retailers Universities and Technical/Research Centres

4 Campden BRI Clients

The Consumer & Sensory Sciences team at the Chipping Campden site is organised across three primary areas of activity: Consumer Research & Market Insight Services.

5 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.

6 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/ modifications Product Performance Quality Control/Assurance Shelf Life

Three broad test approaches undertaken: - Descriptive sensory testing - Quality specification testing - Discrimination testing (focus of presentation) In the context of FCM, the primary

7 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

-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

8 -Test for Potential Taint due to Contact with Materials - Approach is based on: - Testing of Container Materials and Containers for Food Products DIN June Sensory Analysis Methodology Triangle Test BS, ISO 4120: 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).

9 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

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 )

10 Test for Potential Taint due to Atmospheric Transfer from Materials Also based on: EN :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%).

11 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

12 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).

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.

13 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.

Selected Assessors (triangle test). 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.

14 Selected Assessors (triangle test). 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)

15 References. EN :2001, Paper and board intended for contact with foodstuffs Sensory Analysis Part 1:Odour EN :2001, Paper and board intended for contact with foodstuffs Sensory Analysis Part 2: Offflavour (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 : 1993 Assessors for sensory analysis Guide to the selection, training and monitoring of selected assessors BS ISO : 1993 Assessors for sensory analysis Guide to the selection, training and monitoring of experts

16 Thank you for listening Contact details: Peter Burgess Head of Department Consumer & Sensory Sciences T: +44(0) E:

Campden BRI. food and drink innovation. Food and drink. Applying science and technology.

Campden BRI. food and drink innovation. Food and drink. Applying science and technology. Food and drink Applying science and technology Campden BRI food and drink innovation www.campdenbri.co.uk Practical application of technical excellence Campden BRI provides technical support to the food,