DS/ISO 13302:2003

Sensory analysis - Methods for assessing modifications to the flavour of foodstuffs due to packaging


Status:
Current
Type:
Standard
Language:
EN
Subject:
Price from:
€ 74.45

Scope

This standard describes the methods for assessing the changes caused by packaging to the sensory attributes of foodstuffs or their simulants. The methodology can be used as initial selection to assess a suitable packaging material or as subsequent acceptability screening of individual batches/production run (see Annex A). This standard is applicable to all materials usable for packaging foodstuffs (e.g. paper, carboard, plastic, foils, wood). Moreover, the scope can be extended to any objects intended to come into contact with foodstuffs (e.g. kitchen utensils, coatings, leaflets, or parts of equipment such as seals or piping) with the aim of controlling food compatibility from a sensory point of view according to the legislation in force.

Number of pages: 36

Published: 2003-11-07

Date of approval: 2003-10-23

International relationships: ISO 13302:2003 IDT

ICS: 67.240 - Sensory analysis

Item number: 48780


Committees

Committee

  • ISO/TC 34/SC 12

Danish committee

DS/S-291