NF ISO 13302

NF ISO 13302

January 2004
Standard Current

Sensory analysis - Methods for assessing modifications to the flavour of foodstuffs due to packaging

ISO 13302:2003 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.ISO 13302:2003 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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Main informations

Collections

National standards and national normative documents

Publication date

January 2004

Number of pages

34 p.

Reference

NF ISO 13302

ICS Codes

67.240   Sensory analysis
67.250   Materials and articles in contact with foodstuffs

Classification index

V09-009

Print number

1 - 03/03/2004

International kinship

ISO 13302:2003
Sumary
Sensory analysis - Methods for assessing modifications to the flavour of foodstuffs due to packaging

ISO 13302:2003 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.

ISO 13302:2003 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.

Replaced standards (1)
XP V09-009
September 1995
Standard Cancelled
Sensory analysis. Methods for the evaluation of off-flavours transmitted via packaging to food products.

Dans une entreprise, il est absolument nécessaire d'éviter que les matériaux d'emballage destinés à conditionner les produits alimentaires soient la cause d'altérations d'odeurs ou de flaveurs. De même, il faut prendre garde aux conditions de conservation des produits une fois emballés, celles-ci pouvant être une des causes de développement d'odeurs ou flaveurs. Le présent document décrit les étapes et méthodes à appliquer pour évaluer les risques encourus. Il est destiné aux fabricants et utilisateurs de matériaux d'emballage et aux laboratoires habilités à contrôler la compatibilité alimentaire.

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