BS ISO 13302:2003
Sensory analysis - Methods for assessing modifications to the flavour of foodstuffs due to packaging
- Standard No.
- BS ISO 13302:2003
- Release Date
- 2003
- Published By
- British Standards Institution (BSI)
- Latest
- BS ISO 13302:2003
- Scope
- This International Standard describes 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 International Standard is applicable to all materials usable for packaging foodstuffs (e.g. paper, cardboard, 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.
BS ISO 13302:2003 history
- 2003 BS ISO 13302:2003 Sensory analysis - Methods for assessing modifications to the flavour of foodstuffs due to packaging
