Skip to content
Please enter a keyword to search

  • ISO 13302:2003

    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, PDF 3 Users, PDF 5 Users, PDF 9 Users

    Language(s):  English, French

    Published date:  11-08-2003

    Publisher:  International Organization for Standardization

    Add To Cart

    Abstract - (Show below) - (Hide below)

    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.

    General Product Information - (Show below) - (Hide below)

    Development Note Supersedes ISO/DIS 13302 (08/2003)
    Document Type Standard
    Publisher International Organization for Standardization
    Status Current

    Standards Referenced By This Book - (Show below) - (Hide below)

    EN 1230-1:2009 Paper and board intended to come into contact with foodstuffs — Sensory analysis — Part 1: Odour
    I.S. EN 1230-1:2009 PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - SENSORY ANALYSIS - PART 1: ODOUR
    DIN EN 14867 E : 2005 PACKAGING - PLASTIC FREEZER BAGS - SPECIFICATIONS AND TEST METHODS
    UNI EN 1230-1 : 2009 PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - SENSORY ANALYSIS - PART 1: ODOUR
    08/30175643 DC : DRAFT MAR 2008 BS EN 1230-1 - PAPER AND BOARD INTENDED TO COME INTO CONTACT WITH FOODSTUFFS - SENSORY ANALYSIS - PART 1: ODOUR
    UNE-EN 1230-1:2010 Paper and board intended to come into contact with foodstuffs - Sensory analysis - Part 1: Odour
    BS EN 1230-1:2001 Paper and board intended for contact with foodstuffs. Sensory analysis Odour
    EN 14867:2005 Packaging - Plastic freezer bags - Specifications and test methods
    DIN EN 1230-1:2010-02 Paper and board intended to come into contact with foodstuffs - Sensory analysis - Part 1: Odour
    BS EN 14867:2005 Packaging. Plastic freezer bags. Specifications and test methods
    DIN EN 14867:2005-09 Packaging - Plastic freezer bags - Specifications and test methods; German version EN 14867:2005

    Standards Referencing This Book - (Show below) - (Hide below)

    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
    View more information

    • Access your standards online with a subscription

      Features

      • Simple online access to standards, technical information and regulations
      • Critical updates of standards and customisable alerts and notifications
      • Multi - user online standards collection: secure, flexibile and cost effective