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BS ISO 13302:2003

Current
Current

The latest, up-to-date edition.

Sensory analysis. Methods for assessing modifications to the flavour of foodstuffs due to packaging
Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

08-21-2003

Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
   4.1 Assessment of the inherent odour of the packaging material
   4.2 Assessment of the effect of the packaging material on
       the flavour of the foodstuff
5 Foodstuff samples
   5.1 General
   5.2 Preparation of samples
6 Samples of packaging materials
   6.1 General
   6.2 Preparation of the packaging material samples for
       assessment of inherent odour
   6.3 Preparation of the packaging material samples for
       assessment of the effect on the flavour of the
       foodstuff
7 Sensory tests
   7.1 General test conditions
   7.2 Assessors
   7.3 Assessment of inherent odour of the packaging material
   7.4 Assessment of the effect of packaging material on the
       flavour of the foodstuff
8 Analysis of the results
9 Test report
Annex A (informative) Guidelines for the industrialists for
                      assessing the product risk linked to the
                      packaging
Annex B (informative) List of recommended containers
Annex C (informative) Examples of models for foodstuff
                      simulant/temperature
Annex D (informative) Examples of components originating from
                      packaging suspected of being the cause of
                      alterations in the sensory properties
                      of foodstuffs
Annex E (informative) Example of application of the non-parametric
                      Wilcoxon test for the interpretation of the
                      results obtained by scoring test
Bibliography

Provides methods for assessing the changes caused by packaging to the sensory attributes of foodstuffs or their simulants. Applies to all materials usable for packaging foodstuffs (e.g. paper, cardboard, plastic, foils, wood).

This International Standard 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 (see AnnexA).

This International Standard 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.

Committee
AW/12
DocumentType
Standard
Pages
36
PublisherName
British Standards Institution
Status
Current

Standards Relationship
ISO 13302:2003 Identical

ISO 8586-1:1993 Sensory analysis General guidance for the selection, training and monitoring of assessors Part 1: Selected assessors
ENV 13130-1 : DRAFT 99 MATERIALS AND ARTICLES IN CONTACT WITH FOODSTUFFS - PLASTICS SUBSTANCES SUBJECT TO LIMITATION - GUIDE TO THE TEST METHODS FOR THE SPECIFIC MIGRATION OF SUBSTANCES FROM PLASTICS INTO FOOD AND FOOD SIMULANTS AND THE DETERMINATION OF SUBSTANCES IN PLASTICS AND THE SELECTION OF CONDITIONS OF EXPOSURE TO FOOD SIMULANTS
ISO 5496:2006 Sensory analysis Methodology Initiation and training of assessors in the detection and recognition of odours
ISO 13299:2016 Sensory analysis Methodology General guidance for establishing a sensory profile
ISO 483:2005 Plastics — Small enclosures for conditioning and testing using aqueous solutions to maintain the humidity at a constant value
ISO 10399:2004 Sensory analysis Methodology Duo-trio test
ISO 11035:1994 Sensory analysis Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach
ISO 3972:2011 Sensory analysis — Methodology — Method of investigating sensitivity of taste
ISO 8587:2006 Sensory analysis Methodology Ranking
DIN 10955:2004-06 Sensory analysis - Testing of packaging materials and packages for food products
ISO 21067:2007 Packaging Vocabulary
ISO 6564:1985 Sensory analysis Methodology Flavour profile methods
BS 3755:1964 Methods of test for the assessment of odour from packaging materials used for foodstuffs
EN 1186-1:2002 Materials and articles in contact with foodstuffs - Plastics - Part 1: Guide to the selection of conditions and test methods for overall migration
ISO 5495:2005 Sensory analysis — Methodology — Paired comparison test
ISO 8586-2:2008 Sensory analysis General guidance for the selection, training and monitoring of assessors Part 2: Expert sensory assessors
ISO 6658:2017 Sensory analysis — Methodology — General guidance
ISO 4120:2004 Sensory analysis Methodology Triangle test
ISO 4121:2003 Sensory analysis — Guidelines for the use of quantitative response scales
ISO 8589:2007 Sensory analysis — General guidance for the design of test rooms
ISO 5492:2008 Sensory analysis — Vocabulary

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