Standard Test Method for Odor or Flavor Transfer or Both from Rigid Polymeric Packaging

Importancia y uso:

5.1 This test method is designed for use by a trained sensory panel experienced in using an intensity scale or rank ordering and familiar with the descriptive terminology and references associated with the packaging materials. Data analysis and interpretation should be conducted by a trained and experienced sensory professional. See Refs (3, 4) for discussions on panelist screening and training.

5.2 This test method should be considered as a screening technique for suppliers and end-users to use in assessing the odor or flavor impact or both of rigid packaging. The application of this test method will result in a PPS or rank data. The determination for suitability of a package for a particular end-use should be based on a set of predetermined criteria including the PPS or rank score. Information obtained from the transfer tests can also be used to evaluate the origin of any transferred tastes or odors.

Subcomité:

E18.05

Referida por:

E1870-11R19

Volúmen:

14.03

Número ICS:

55.040 (Packaging materials and accessories)

Palabras clave:

flavor; odor; package performance score; packaging; polymeric packaging; rigid packaging; taste; transfer;