Organoleptic analysis of packaging materials/Testing of odour transfer (intrinsic odour)

Organoleptic determination of the odour or odour transfer from packaging materials to standardised test foodstuffs.

In short — AI-generated

This test evaluates whether packaging materials release odours or transfer off-flavours to food. Trained sensory panels assess the material's intrinsic odour or the sensory impact on standardized test foodstuffs after a defined contact period under controlled conditions.

The results indicate whether a packaging material is sensorially neutral and suitable for food contact. This helps developers ensure that the product's original taste and smell remain unaffected by the packaging during its shelf life.

Text is AI-generated; based on test method data curated and verified by Innoform.

Test Method Group: Overall migration Sensory analysis

Norms:

DIN 10955 (2024-01) Sensory analysis – Testing of packaging materials and packages for foodstuffs
DIN 10976 (2016-08) Sensory analysis – Difference from Control-Test (DfC-Test)
ISO 483 (2005-11) Plastics — Small enclosures for conditioning and testing using aqueous solutions to maintain the humidity at a constant value
ISO 13302 (2003-08) Sensory analysis — Methods for assessing modifications to the flavour of foodstuffs due to packaging
DIN EN ISO 4120 (2021-06) Sensory analysis – Methodology – Triangle test
DIN EN 1230-1 (2010-02) Paper and board intended to come into contact with foodstuffs – Sensory analysis – Part 1: Odour
DIN EN ISO 5495 (2016-10) Sensory analysis – Methodology – Paired comparison test
DIN 10964 (2014-11) Sensory analysis – Simple descriptive test
DIN 10950 (2020-09) Sensory analysis – Basic principles
DIN EN ISO 8589 (2014-10) Sensory analysis – General guidance for the design of test rooms

Required Sample Amount: Small reel (if not available: film stack or original sample in gas-tight packaging)

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