Description
This Standard describes methods for assessing the changes caused by packaging to the sensory attributes of foodstuffs or their simulantes.
TABLE OF CONTENTS
| Content | Page |
| 1 Scope | 1 |
| 2 Normative references | 1 |
| 3 Terms and definitions | 2 |
| 4 Principle | 3 |
| 4.1 Assessment of the inherent odour of the packaging material | 3 |
| 4.2 Assessment of the effect of the packaging material on the flavour of the foodstuff | 3 |
| 5 Foodstuff samples | 3 |
| 5.1 General | 3 |
| 5.2 Preparation of samples | 5 |
| 6 Samples of packaging materials | 5 |
| 6.1 General | 5 |
| 6.2 Preparation of the packaging material samples for assessment of inherent odour | 5 |
| 6.3 Preparation of the packaging material samples for assessment of the effect on the flavour of the foodstuff | 6 |
| 7 Sensory tests | 7 |
| 7.1 General test conditions | 7 |
| 7.2 Assessors | 7 |
| 7.3 Assessment of inherent odour of the packaging material | 8 |
| 7.4 Assessment of the effect of packaging material on the flavour of the foodstuff | 9 |
| 8 Analysis of the results | 9 |
| 9 Test report | 10 |
| Annex A (informative) | 11 |
| Annex B (informative) | 13 |
| Annex C (informative) | 15 |
| Annex D (informative) | 17 |
| Annex E informative) | 18 |
| Bibliography | 25 |