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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 panelist screening and training. , )
5.2 This test method should be considered as a screening technique for suppliers and end-users to use in assessing the odor or flavor impact or both of rigid packaging. The application of this test method will result in a PPS or rank data. The determination for suitability of a package for a particular end-use should be based on a set of predetermined criteria including the PPS 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 or flavor properties or both of rigid polymeric packaging closures and fillable materials.
1.2 This test method can be used for single materials or coextruded materials that are foam molded, injection molded, blow molded, compression molded, or thermoformed polymers.
1.3 The focus of this test method is the evaluation of molded polymer in terms of the transfer of package-related odors, flavors, or both, to water and other model systems (bland food simulants). Rigid packaging forms vary considerably in type, size, and shape. Thus, customizing the exact procedure for dealing with the physical requirements for individual packages is the responsibility of the user.
1.4 This test method assumes testing of the materials at a one-time point; shelf-life testing is not included.
1.5 Refer to Test Method for the evaluation of inherent odor of packaging material by confinement tests.
1.6 This test method provides sample preparation procedures and two methods of evaluation.
1.6.1 The package performance score method allows for the comparison of any molded polymer sample to another.
1.6.2 The ranking method allows for comparison of samples within the currently tested set only.
1.6.3 The preparation of samples is consistent regardless of the method of evaluation used.
1.7 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.
1.8 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 and health practices and determine the applicability of regulatory limitations prior to use.
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 in Paper Packaging
E1870 Test Method for Odor and Taste Transfer from Polymeric Packaging Film
ICS Number Code 55.040 (Packaging materials and accessories)
UNSPSC Code 24120000(Packaging materials)
|Link to Active (This link will always route to the current Active version of the standard.)|
ASTM E2609-08(2016), Standard Test Method for Odor or Flavor Transfer or Both from Rigid Polymeric Packaging, ASTM International, West Conshohocken, PA, 2016, www.astm.orgBack to Top