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 fo
DS/ISO 13302:2003 history
2003DS/ISO 13302:2003 Sensory analysis - Methods for assessing modifications to the flavour of foodstuffs due to packaging