AS 2609.1:2005
Methods for assessing modifications to the flavour of foodstuffs due to packaging - Sensory analysis

Standard No.

AS 2609.1:2005

Release Date

2005

Published By

Standard Association of Australia （SAA）

Status

Be replaced

Replace By

AS 2609.1:2005(R2016)

Latest

AS 2609.1:2005(R2016)

Replace

AS 2609.1-1983

Scope

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.

AS 2609.1:2005 Referenced Document

• ISO 4120 Sensory analysis - Methodology - Triangle test*， 2021-02-28 Update
• ISO 483:1988 Plastics; small enclosure for conditioning and testing using aqueous solutions to maintain relative humidity at constant value
• ISO 5492 Sensory analysis — Vocabulary AMENDMENT 1*， 2008-01-01 Update
• ISO 5495:1983 Sensory analysis; Methodology; Paired comparison test
• ISO 6564 Sensory analysis; Methodology; Flavour profile methods

AS 2609.1:2005 history

• 0000 AS 2609.1:2005(R2016)
• 2005 AS 2609.1:2005 Methods for assessing modifications to the flavour of foodstuffs due to packaging - Sensory analysis