Standard
Track updates
AS 2609.1-2005
[Current]Specifies methods for assessing the changes caused by packaging to the sensory attributes of foodstuffs or their simulants. This Standard is identical to and has been reproduced from ISO 13302:2003.
Published: 12/10/2005
Pages: 26
Table of contents
Cited references
Content history
Table of contents
Header
About this publication
Preface
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
4.1 Assessment of the inherent odour of the packaging material
4.2 Assessment of the effect of the packaging material on the flavour of the foodstuff
5 Foodstuff samples
5.1 General
5.2 Preparation of samples
6 Samples of packaging materials
6.1 General
6.2 Preparation of the packaging material samples for assessment of inherent odour
6.2.1 Test conditions
6.2.2 Method
6.2.3 Reference sample
6.3 Preparation of the packaging material samples for assessment of the effect on the flavour of the foodstuff
6.3.1 Simulation tests with direct contact
6.3.2 Simulation tests with indirect contact
6.3.3 Reference samples
7 Sensory tests
7.1 General test conditions
7.2 Assessors
7.2.1 Qualification of the assessors
7.2.2 Number of assessors
7.3 Assessment of inherent odour of the packaging material
7.3.1 Sensory test
7.3.2 Procedure
7.4 Assessment of the effect of packaging material on the flavour of the foodstuff
7.4.1 Sensory test
7.4.2 Procedure
8 Analysis of the results
9 Test report
Annex A
A.1 Evaluation of a new packaging in development laboratory
A.2 Routine control: Assessment of risk on acceptance of the packaging
Annex B
B.1 Containers for placing the material in contact with the foodstuff
B.2 Containers for performing sensory tests on the foodstuffs
B.3 Containers for assessing the odour of the packaging material
Annex C
Annex D
Annex E
Bibliography
Cited references in this standard