AS 2609.1-1983

Superseded

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Materials used for the packaging of food and beverages - Methods for the assessment of odour and taint - Sensory methods

Available format(s)

Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users

Superseded date

30-06-2017

Language(s)

English

Published date

05-04-1983

Publisher

Standards Australia

1 - AS 2609.1-1983 MATERIALS USED FOR THE PACKAGING OF FOOD AND BEVERAGES - METHODS FOR THE ASSESSMENT OF ODOUR AND TAINT - SENS
2 - CONTENTS
3 - FOREWORD
3 - METHODS
3 - 1 SCOPE.
3 - 2 APPLICATION.
3 - 3 REFERENCED DOCUMENTS.
4 - 4 DEFINITIONS.
4 - 4.1 Flavour
4 - 4.2 Foodstuff
4 - 4.3 Taint
4 - 4.4 Odour and smell
4 - 4.5 Packaging material
4 - 4.6 Taste
4 - 5 TEST PANELS.
4 - 5.1 Number.
4 - 5.2 Selection of Test Panel Personnel.
4 - 5.3 Briefing.
4 - 6 APPARATUS AND MATERIALS.
4 - 6.1 Odour Test.
4 - 6.2 Taint Test.
4 - 7 TESTING ROOM.
5 - 8 SELECTION OF SAMPLES.
5 - 9 ODOUR TEST METHOD.
5 - 9.1 Preparation of Samples.
5 - 9.2 Procedure.
5 - 9.3 Interpretation of Results.
5 - 10 TAINT TEST METHOD.
5 - 10.1 Preparation of Samples.
6 - 10.2 Procedure.
6 - 10.3 Interpretation of Results.
6 - 11 TEST REPORT.
6 - 12 CONFIRMATORY TEST FOR SETTLEMENT OF DISPUTE.
8 - APPENDIX A - RECOMMENDATIONS ON THE SELECTION OF TEST PANELS FOR ODOUR AND TAINT ASSESSMENT
8 - A1 PERSONNEL.
8 - A2 PRELIMINARY SELECTION OF PERSONNEL.
8 - A3 FURTHER SELECTION OF PANEL.
9 - APPENDIX B - RECOMMENDATIONS ON THE OPERATION OF TEST PANELS FOR ODOUR AND TAINT ASSESSMENT
9 - B1 TEST ROOM.
9 - B2 PLANNING THE TEST.
9 - B3 OPERATING PROCEDURE.
11 - APPENDIX C - RECOMMENDATIONS ON THE SELECTION OF SUBSTITUTE MODEL SUBSTANCES FOR THE TAINT TEST
11 - APPENDIX D - SIMPLIFIED METHOD OF SAMPLE PREPARATION FOR THE TAINT TEST

Relates to assessment by sensory methods of odour and taint packaged foods and beverages from packaging materials. Includes separate procedures for odour and for taint, and sets out recommendations for selection and operation of test panels. Also provides for selection of model substances for taint test, and a simplified method of sample preparation for the taint test, e.g. for butter and cheese products.

This standard sets out the sensory methods to be used for assessing the risk of odour and taint from packaging materials causing complaint in respect of packaged foods and beverages (hereinafter referred to as foodstuffs).

Committee	FT-022
DocumentType	Standard
ISBN	0 7262 2887 7
Pages	9
PublisherName	Standards Australia
Status	Superseded
SupersededBy	AS 2609.1-2005
Supersedes	DR 81063
UnderRevision	DR 05332 CP

AS 3537-1998	Specification for general purpose corrugated fibreboard boxes and blanks
AS 2767-1994	Rigid plastic containers (Reconfirmed 2016)
AS 2183-1991	Flexible wrappings (including laminates) for rindless cheese

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AS 2609.1-1983

Materials used for the packaging of food and beverages - Methods for the assessment of odour and taint - Sensory methods

Table of Contents

Abstract

Scope

General Product Information

Standards Referencing This Book

Category

Subcategory