Sensory analysis. Methods for assessing modifications to the flavour of foodstuffs due to packaging Ingestion-build-221493 Cost control

Cost control

BS EN 1640 also indicates that there are additional requirements in the level 3 standards

philosophy

The polymers are mixed with a complex blend of materials known as additives

Sensory analysis. Methods for assessing modifications to the flavour of foodstuffs due to packaging Ingestion-build-221493 Cost control1 Scope 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 Annex A). This International Standard is applicable to all materials usable for packaging foodstuffs (e. g. paper,