sensory analysis of packaging materials/transition of sensory perceptible substances to test foodstuffs
Organoleptic determination of the flavour transition (gustatory, olfactory and trigeminal sensations may be influenced by tactile, thermal, painful and/or kinaestesic effects) from packaging materials to standard test foodstuffs, commonly known as the "Robinson test", as well as change in appearance and odour of the test foodstuff.
In short — AI-generated
This sensory analysis, often referred to as the Robinson test, evaluates whether packaging materials transfer unwanted odors or tastes to food. Trained panelists compare standard test foodstuffs that have been in contact with the packaging against a control sample to detect any sensory deviations.
The results indicate whether a packaging material is sensorially neutral or if it negatively impacts the product quality. This information is essential for developers to ensure that the packaging does not alter the consumer's perception of the food's flavor or aroma.
Text is AI-generated; based on test method data curated and verified by Innoform.