Odor - Revision history

Wikimc at 20:52, 2 July 2013

2013-07-02T20:52:30Z

Wikimc at 20:52, 2 July 2013

2013-07-02T20:52:12Z

Wikimc at 20:51, 2 July 2013

2013-07-02T20:51:42Z

Wikimc at 20:49, 2 July 2013

2013-07-02T20:49:09Z

Wikimc: /* References */

2013-07-02T20:48:42Z

‎References

Wikimc: /* Methods */

2013-07-02T20:48:04Z

‎Methods

Wikimc: /* Methods */

2013-07-02T20:46:00Z

‎Methods

Wikimc: /* Methods */

2013-07-02T20:31:25Z

‎Methods

Wikimc: /* Methods */

2013-07-02T20:30:23Z

‎Methods

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2013-07-02T20:25:11Z

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Odor is the organoleptic attribute perceptible by the olfactory organ on sniffing certain volatile substances. The odor intensity of waxes plays an important role in some industries as food, food packing and cosmetics where this organoleptic property is used as a reference to define a wax as high quality.

=Methods=
The odors of some natural and petroleum waxes are somewhat pronounced, such as the odor of beeswax, and the carnauba wax. They are even more pronounced when the waxes are melted.

Some description of limits on wax odor often appears in specifications for some waxes. The regulations and guidelines vary from country to country. It is neither possible nor practical to provide all guidance or regulations of different countries.

For the determination of this organoleptic property is needed at least 5 people who will be panel members. And they must agree on the odor intensity scale (see Table 1). Using a scraper, prepare test specimens of approximately 10 g of wax in thin shavings, placing them on odor-free paper or glassine. The wax sample is evaluated for odor by each panel member and assigned the number corresponding to the odor scale description best fitting the intensity of the odor.
It is highly recommended to test again the wax sample but this time the sample wax is melted, and compared with an approved standard.

@@ Line 1: / Line 1: @@
-Odor is the organoleptic attribute perceptible by the olfactory organ on sniffing certain volatile substances<ref>ISO 5492:2008 Sensory Analysis/Vocabulary</ref>.
+Odor is the organoleptic attribute perceptible by the olfactory organ on sniffing certain volatile substances<ref>ISO 5492:2008 Sensory Analysis/Vocabulary</ref>. The odor intensity of waxes plays an important role in some industries as food, food packing and cosmetics where this organoleptic property is used as a reference to define a wax as high quality.
-−
 . The odor intensity of waxes plays an important role in some industries as food, food packing and cosmetics where this organoleptic property is used as a reference to define a wax as high quality.

← Older revision		Revision as of 20:52, 2 July 2013
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−	Odor is the organoleptic attribute perceptible by the olfactory organ on sniffing certain volatile substances<ref>ISO 5492:2008 Sensory ~~analysis-~~Vocabulary</ref>.	+	Odor is the organoleptic attribute perceptible by the olfactory organ on sniffing certain volatile substances<ref>ISO 5492:2008 Sensory Analysis/Vocabulary</ref>.

	. The odor intensity of waxes plays an important role in some industries as food, food packing and cosmetics where this organoleptic property is used as a reference to define a wax as high quality.		. The odor intensity of waxes plays an important role in some industries as food, food packing and cosmetics where this organoleptic property is used as a reference to define a wax as high quality.

← Older revision		Revision as of 20:51, 2 July 2013
Line 1:		Line 1:
−	Odor is the organoleptic attribute perceptible by the olfactory organ on sniffing certain volatile substances. The odor intensity of waxes plays an important role in some industries as food, food packing and cosmetics where this organoleptic property is used as a reference to define a wax as high quality.	+	Odor is the organoleptic attribute perceptible by the olfactory organ on sniffing certain volatile substances<ref>ISO 5492:2008 Sensory analysis-Vocabulary</ref>.
		+
		+	. The odor intensity of waxes plays an important role in some industries as food, food packing and cosmetics where this organoleptic property is used as a reference to define a wax as high quality.

@@ Line 3: / Line 3: @@
-=Methods=
+=Method=
 The odors of some natural and petroleum waxes are somewhat pronounced, such as the odor of beeswax, and the carnauba wax. They are even more pronounced when the waxes are melted<ref>Warth, A. H.; The Chemistry and Technology of Waxes. Reinhold Publishing Corporation. Second Edition, p. 612 – 614</ref>.
@@ Line 30: / Line 30: @@
 |}

← Older revision		Revision as of 20:48, 2 July 2013
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	==References==		==References==

−	</~~ref~~>	+	<references/>

@@ Line 9: / Line 9: @@
 Some description of  limits on wax odor often appears in specifications for some waxes. The regulations and guidelines vary from country to country. It is neither possible nor practical to provide all guidance or regulations of different countries.
-For the determination of this organoleptic property is needed at least 5 people who will be panel members. And they must agree on the odor intensity scale (see Table 1). Using a scraper, prepare test specimens of approximately 10 g of wax in thin shavings, placing them on odor-free paper or glassine. The wax sample is evaluated for odor by each panel member and assigned the number corresponding to the odor scale description best fitting the intensity of the odor.
+For the determination of this organoleptic property is needed at least 5 people who will be panel members. And they must agree on the odor intensity scale (see Table 1). Using a scraper, prepare test specimens of approximately 10 g of wax in thin shavings, placing them on odor-free paper or glassine. The wax sample is evaluated for odor by each panel member and assigned the number corresponding to the odor scale description best fitting the intensity of the odor<ref>Annual Book of ASTM-Standards (American Society for Testing and Materials), Petroleum Products, Lubrications. (1999). West Conshohocken, Sect. 5</ref>.
 It is highly recommended to test again the wax sample but this time the sample wax is melted, and compared with an approved standard.
@@ Line 28: / Line 30: @@
 |}

@@ Line 13: / Line 13: @@
 {| border="0" style="background:#fffff4" align="center"
-! width="200 px" style="background:Moccasin; color:Black"|Numerical Rating!
+! width="200 px" style="background:Moccasin; color:Black"|Numerical Rating
-width="200 px" style="background:Moccasin; color:Black"|Odor Description
+!width="200 px" style="background:Moccasin; color:Black"|Odor Description
 |-align="center"
 |0||none

← Older revision		Revision as of 20:30, 2 July 2013
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	For the determination of this organoleptic property is needed at least 5 people who will be panel members. And they must agree on the odor intensity scale (see Table 1). Using a scraper, prepare test specimens of approximately 10 g of wax in thin shavings, placing them on odor-free paper or glassine. The wax sample is evaluated for odor by each panel member and assigned the number corresponding to the odor scale description best fitting the intensity of the odor.		For the determination of this organoleptic property is needed at least 5 people who will be panel members. And they must agree on the odor intensity scale (see Table 1). Using a scraper, prepare test specimens of approximately 10 g of wax in thin shavings, placing them on odor-free paper or glassine. The wax sample is evaluated for odor by each panel member and assigned the number corresponding to the odor scale description best fitting the intensity of the odor.
	It is highly recommended to test again the wax sample but this time the sample wax is melted, and compared with an approved standard.		It is highly recommended to test again the wax sample but this time the sample wax is melted, and compared with an approved standard.
		+
		+
		+	{\| border="0" style="background:#fffff4" align="center"
		+	! width="200 px" style="background:Moccasin; color:Black"\|Numerical Rating!
		+	width="200 px" style="background:Moccasin; color:Black"\|Odor Description
		+	\|-align="center"
		+	\|0\|\|none
		+	\|-align="center"
		+	\|1\|\|slight
		+	\|-align="center"
		+	\|2\|\|moderate
		+	\|-align="center"
		+	\|3\|\|strong
		+	\|-align="center"
		+	\|4\|\|very strong
		+
		+	\|}