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BS ISO 13302-2003
Sensorische Analyse. Verfahren zur Feststellung von Geschmacksveraenderungen von Lebensmitteln,die aus Packstoffen uebertragen werden Sensory analysis Methods for assessing modifications to the flavour of foodstuffs due to packaging Analyse sensorielle. Methodes pour evaluer les modifications de la flaveur des aliments causees par l'emballage
适用范围：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 Annex A). 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.
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