ASTM E460-88(1995)
Historical Standard: ASTM E460-88(1995) Standard Practice for Determining Effect of Packaging on Food and Beverage Products During Storage
SUPERSEDED (see Active link, below)
ASTM E460
1. Scope
1.1 This practice is designed to detect the changes in sensory attributes of foods and beverages stored in various packaging materials or systems, or both. It is not a practice intended to determine shelf-life.
1.2 This practice may be used for testing a wide variety of materials in association with many kinds of products. There are many ways in which a packaging material may influence a product during storage. First, the packaging material may contaminate the product with off-flavors by direct transfer of packaging component compounds to the product. Second, the packaging material may adsorb components from the product which may then be further transferred to the atmosphere, thus reducing aroma intensity in the product. Third, external contaminants may permeate the package and possibly be transferred to the product. In addition to flavor influences, packaging materials may allow color or textural changes, or both, and many other measurable sensory effects.
2. Referenced Documents (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.
ASTM Standards
E253 Terminology Relating to Sensory Evaluation of Materials and Products
E1885 Test Method for Sensory Analysis--Triangle Test
E2164 Test Method for Directional Difference Test
Keywords
adsorption of product components; coated paper; external contaminants; packaging of beverages; packaging of food; plastic films; sensory attributes; storage conditions; transfer of flavors;
ICS Code
ICS Number Code 55.020 (Packaging and distibution of goods in general); 67.250 (Materials and articles in contact with foodstuff and water)
DOI: 10.1520/E0460-88R95
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