感官分析.由包装引起的食品味道改变的评定方法

[中文适用范围]： 本国际标准描述了评估包装对食品或其模拟物的感官属性造成的变化的方法。 该方法可用作评估合适包装材料的初始选择，或用作单个批次/生产运行的后续可接受性筛选（参见附录 A）。 本国际标准适用于所有可用于包装食品的材料（例如纸、纸板、塑料、箔、木材）。 此外，范围可以扩展到任何旨在与食品接触的物体（例如厨房用具、涂料、传单或密封件或管道等设备部件），目的是根据感官的角度控制食品相容性。 现行立法。 [外文原描述]： ISO 13302:2003 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. ISO 13302:2003 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.