ISO 16000-28:2020
Indoor air — Part 28: Determination of odour emissions from building products using test chambers
This document specifies a laboratory test method using test chambers defined in ISO 16000-9 and further specified in EN 16516 and evaluation procedures for the determination of odours emitted from building products and materials.
Sampling, transport and storage of materials under test, as well as preparation of test specimens are described in ISO 16000-11 and further specified in EN 16516.
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Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Symbols and abbreviated terms
5 Principle
6 Test facilities
6.1 General
6.2 Test room and recovery room
6.3 Odour sampling and assessment devices
6.3.1 General
6.3.2 Funnel
6.3.3 Sample containers
6.3.4 Sample presentation system
6.4 Comparative scale
6.4.1 General
6.4.2 Set up of the comparative scale
6.4.3 Check-up of the comparative scale
6.4.4 Measurement of acetone concentration and calibration of the measurement device
7 Test requirements
7.1 General
7.2 Emission test chamber and test room background odour
7.2.1 Background odour
7.2.2 Test room conditions
7.2.3 Ventilation of the test room
7.2.4 Recovery room conditions
8 Odour testing from emission test chambers
8.1 General
8.2 Emission test chamber preparation
8.3 Time of odour measurements
8.4 Conditioning of sample containers
8.5 Handling of sample containers
9 Sensory odour panel and panel leader
9.1 Panel leader
9.1.1 General requirements for the panel leader
9.1.2 Additional requirements for the panel leader for perceived intensity assessments
9.2 Panel selection
9.2.1 General requirements for panel selection
9.2.2 Additional requirements for the panel selection for perceived intensity assessments
9.3 Code of conduct of the panel members
9.4 Correct procedure for determination of the panel size
9.5 Panel training
10 Sensory test methods and procedure
10.1 General
10.2 Procedure
10.3 Determination of acceptability
10.4 Determination of the perceived intensity using a comparative scale
10.4.1 Comparative scale
10.4.2 Panel
10.4.3 Panel training
10.4.4 Procedure
10.5 Determination of the hedonic tone
11 Data analysis
11.1 Calculation of mean value and standard deviation
11.2 Accurace of sensory testing
12 Test report
Annex A (informative) Training procedure for the comparative scale
Annex B (informative) General conditions for sensory testing
Annex C (informative) Sampling containers (bags) and sampling and presentation device
Annex D (informative) Example for statistical data analysis
Bibliography
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Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Symbols and abbreviated terms
5 Principle
6 Test facilities
6.1 General
6.2 Test room and recovery room
6.3 Odour sampling and assessment devices
6.3.1 General
6.3.2 Funnel
6.3.3 Sample containers
6.3.4 Sample presentation system
6.4 Comparative scale
6.4.1 General
6.4.2 Set up of the comparative scale
6.4.3 Check-up of the comparative scale
6.4.4 Measurement of acetone concentration and calibration of the measurement device
7 Test requirements
7.1 General
7.2 Emission test chamber and test room background odour
7.2.1 Background odour
7.2.2 Test room conditions
7.2.3 Ventilation of the test room
7.2.4 Recovery room conditions
8 Odour testing from emission test chambers
8.1 General
8.2 Emission test chamber preparation
8.3 Time of odour measurements
8.4 Conditioning of sample containers
8.5 Handling of sample containers
9 Sensory odour panel and panel leader
9.1 Panel leader
9.1.1 General requirements for the panel leader
9.1.2 Additional requirements for the panel leader for perceived intensity assessments
9.2 Panel selection
9.2.1 General requirements for panel selection
9.2.2 Additional requirements for the panel selection for perceived intensity assessments
9.3 Code of conduct of the panel members
9.4 Correct procedure for determination of the panel size
9.5 Panel training
10 Sensory test methods and procedure
10.1 General
10.2 Procedure
10.3 Determination of acceptability
10.4 Determination of the perceived intensity using a comparative scale
10.4.1 Comparative scale
10.4.2 Panel
10.4.3 Panel training
10.4.4 Procedure
10.5 Determination of the hedonic tone
11 Data analysis
11.1 Calculation of mean value and standard deviation
11.2 Accurace of sensory testing
12 Test report
Annex A (informative) Training procedure for the comparative scale
Annex B (informative) General conditions for sensory testing
Annex C (informative) Sampling containers (bags) and sampling and presentation device
Annex D (informative) Example for statistical data analysis
Bibliography