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Scope

1.1 This practice is designed to detect the changes in sensory attributes of foods and beverages stored in various packaging materials or systems, or both. It is not a practice intended to determine shelf-life.

1.2 This practice may be used for testing a wide variety of materials in association with many kinds of products. There are many ways in which a packaging material may influence a product during storage. First, the packaging material may contaminate the product with off-flavors by direct transfer of packaging component compounds to the product. Second, the packaging material may adsorb components from the product which may then be further transferred to the atmosphere, thus reducing aroma intensity in the product. Third, external contaminants may permeate the package and possibly be transferred to the product. In addition to flavor influences, packaging materials may allow color or textural changes, or both, and many other measurable sensory effects.

Keywords

Food-packaging; Packaging and packaging materials; effect on sensory attributes of foods and beverages during storage,; practice,; Sensory evaluation-foods and beverages; effect of packaging during storage, practice,; Storage; food and beverages, effect of packaging on sensory attributes,; practice; ICS Number Code 55.020 (Packaging and distibution of goods in general); 67.250 (Materials and articles in contact with foodstuff and water)

To find similar documents by ASTM Volume:

14.03 (Temperature Measurement)

15.08 (Sensory Evaluation; Vacuum Cleaners; Security Systems and Equipment; Detention and Correctional Facilities; Homeland Security Applications)

To find similar documents by classification:

55.020 (Packaging and distribution of goods in general)

67.250 (Materials and articles in contact with foodstuffs Including catering containers, and materials and articles in contact with drinking water)

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