BS ISO 13302:2003

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.