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.

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 5495 (2016-10) Sensory analysis – Methodology – Paired comparison test
DIN EN ISO 4120 (2021-06) Sensory analysis – Methodology – Triangle test
DIN EN 1230-2 (2018-10) Paper and board intended to come into contact with foodstuffs – Sensory analysis – Part 2: Off-flavour (taint)
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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