BS ISO 13302:2003
Current
The latest, up-to-date edition.
Hardcopy , PDF
English
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
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