As we all know, taste and smell are chemical senses, and their stimulating effects are the result of biomolecular reactions. Scientific research shows that different positions of the tongue produce sour, sweet, bitter and salty taste effects, while the smell is more sensitive and can quickly smell subtle differences. However, it is easy for the nose to continue to work because of "fatigue". Therefore, it is usually recommended that perfume manufacturers not identify 3 or more kinds of flavors continuously. Then, how to detect the odor of packaging calendar printed matter and what is its detection standard? There is a test method used in the German calendar printing industry.

1、氣相色譜分析法

1. Gas chromatography

氣機色譜分析法在采用凹版掛歷印刷包裝材料的生產中廣泛采用。通過氣相色譜分析可以客觀地確定掛歷印刷過的包裝上殘余溶劑及其他氣味的含量。在氣相色譜分析過程中，氣體通過一個分離柱，受到檢測器的測量，即便有很少量的氣體也可以被檢測出來。火焰電離檢測器（FID）是其主要的檢測工具，將該檢測器連接到PC機上，從而記錄下時間以及離開分離柱的氣體量。通過與已知流體色譜比較可以鑒別出各游離單體情況。同時，通過測量記錄峰面積并與已知體積比較，可以得到各游離單體的含量。在考察折疊紙盒未知單體的情況時，通常將氣相色譜分析法與質量法（MS）一起使用，通過質譜法鑒別未知單體。在氣相色譜分析法中，頂部空間分析的方法通常用于分析折疊紙盒，被測度樣放入樣品小瓶中進行加熱，使被分析的單體氣化并進入頂部空間，隨后的過程與前面所描述的測試過程一樣。

Gas chromatography is widely used in the production of packaging materials printed by gravure calendar. The content of residual solvent and other odors on the printed package of calendar can be determined objectively by gas chromatography. In the process of gas chromatography, the gas passes through a separation column and is measured by the detector. Even a small amount of gas can be detected. Flame ionization detector (FID) is its main detection tool. Connect the detector to PC to record the time and the amount of gas leaving the separation column. Compared with the known fluid chromatography, the free monomers can be identified. At the same time, the content of each free monomer can be obtained by measuring the recorded peak area and comparing it with the known volume. When investigating the unknown monomer of folding carton, gas chromatography and mass spectrometry (MS) are usually used to identify the unknown monomer by mass spectrometry. In gas chromatography, the headspace analysis method is usually used to analyze folding cartons. The measured sample is put into the sample vial for heating to vaporize the analyzed monomer and enter the headspace. The subsequent process is the same as the test process described above.

2、Robimson檢測法

2. Robimson test

在德國標準DINlog55“包裝材料對測試物味道的影響”中對Robinson檢測法做了定度。對于掛歷印刷、人們所關心的是油墨掛歷印刷之后溶劑殘留物的影響，因此，掛歷印刷廠通常使用改良的Robinson測試方法（MHM），以達到檢測的目的。

The Robinson test method is calibrated in the German standard dinlog55 "influence of packaging materials on the taste of test objects". For calendar printing, people are concerned about the influence of solvent residue after ink calendar printing. Therefore, calendar printing plants usually use the improved Robinson test method (mhm) to achieve the purpose of detection.

在檢測過程中，在承印物表面以1.5%m2的油墨量掛歷印刷，然后將該掛歷印刷品及包裝成品，例如裝上巧克力之后旋轉一定時間（大約一天）后進行包裝物味道的評判，結果通常分為5等：0等味道沒有任何改變；1等很難辨別出味道的變化；2等味道有輕微的改變；3等味道有一定的改變；4等味道有明顯的改變。有時候，也有人在實際的環境條件下進行檢測，例如將紙盒入在高溫75%RH下進行檢測，這樣做的結果通常與在DINlog55中規定的方法會有較大的差別。

In the process of detection, the calendar is printed on the surface of the substrate with an ink amount of 1.5% m2, and then the calendar print and packaging products, such as chocolate, are rotated for a certain time (about a day) to judge the taste of the packaging. The results are usually divided into five grades: no change in the taste; 1. It is difficult to distinguish the change of taste; 2. Slight change in taste; 3. The taste has a certain change; 4. The taste has changed significantly. Sometimes, some people carry out detection under actual environmental conditions, such as putting the carton into the high temperature 75% RH for detection. The results are usually quite different from the methods specified in dinlog55.