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Significance and Use
5.1 This test method is designed for use by a trained sensory panel experienced in using an intensity scale or rank ordering and familiar with the descriptive terminology and references associated with the packaging materials. Data analysis and interpretation should be conducted by a trained and experienced sensory professional. See Refs () for discussions on assessor screening and training. -
5.2 This test method should be considered as a screening technique for suppliers and end-users to use in assessing flavor impact of packaging films. The application of this test method will result in a FPS or rank data. The determination for suitability of a packaging film for a particular end-use should be based on a set of predetermined criteria including the FPS or rank score. Information obtained from the transfer tests can also be used to evaluate the origin of any transferred tastes or odors.
1.1 This test method covers a recommended procedure for examining odor and taste properties of polymeric film intended for use as flexible packaging materials. This test method can be used for single (mono) layers, coextruded, and laminate materials. The focus of this test method is the evaluation of the film in terms of its perceived inherent odor and the transfer of package-related odors, or flavors, or both, to water and other model systems (bland food simulants).
1.2 This test method assumes testing of the films at a one-time point; shelf-life testing is not included. Please see Ref () for discussion of shelf-life testing.
1.3 This test method can provide sample preparation procedures and two methods of evaluation. The Film Performance Score Method allows for the comparison of any film sample to another. The Ranking Method allows for comparison of samples within a set. The preparation of samples is consistent regardless of the method of evaluation used.
1.4 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.5 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
2. Referenced Documents (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.
D1292 Test Method for Odor in Water
E253 Terminology Relating to Sensory Evaluation of Materials and Products
E460 Practice for Determining Effect of Packaging on Food and Beverage Products During Storage
E619 Practice for Evaluating Foreign Odors and/or Flavors from Paper Packaging
E2609 Test Method for Odor or Flavor Transfer or Both from Rigid Polymeric Packaging
ICS Number Code 55.040 (Packaging materials and accessories)
|Link to Active (This link will always route to the current Active version of the standard.)|
ASTM E1870-11(2019), Standard Test Method for Odor and Taste Transfer from Polymeric Packaging Film, ASTM International, West Conshohocken, PA, 2019, www.astm.orgBack to Top