ISO-13302 › Sensory analysis -- Methods for assessing modifications to the flavour of foodstuffs due to packaging

ISO-13302 - 1ST EDITION - CURRENT


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ISO 13302:2003 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.

ISO 13302:2003 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.

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Document Number

ISO 13302:2003

Revision Level

1ST EDITION

Status

Current

Publication Date

Aug. 1, 2003

Committee Number

ISO/TC 34/SC 12