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ISO 13302:2003

Sensory analysis — Methods for assessing modifications to the flavour of foodstuffs due to packaging
11 gush 2003

General information

90.93     7 korr 2023

ISO

ISO/TC 34/SC 12

International Standard

67.240  

anglisht   frëngjisht  

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Scope

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.

Life cycle

NOW

PUBLISHED
ISO 13302:2003
90.93 Standard confirmed
7 korr 2023

REVISED BY

ABANDON
ISO/NP 13302