ISO 13302:2003
感官分析.由包装引起的食品味道改变的评定方法
Sensory analysis - Methods for assessing modifications to the flavours of foodstuffs due to packaging
- 标准号
- ISO 13302:2003
- 发布
- 2003年
- 中文版
- GB/T 25006-2010 (等同采用的中文版本)
- 发布单位
- 国际标准化组织
- 当前最新
- ISO 13302:2003
- 适用范围
- 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, 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.