In the specific case of packaging, sensory analyses enable to understand if the container maintains the organoleptic characteristics of the food unchanged or if they change due to volatile substances migrating into it. This property belonging to containers in contact with food is also a requirement envisaged by Art. 3 of EC Regulation 1935/2004.
Thanks to a dedicated working group, Mérieux NutriSciences can perform:
- olfactory and taste analysis by panel test, according to UNI 10192, DIN 10955 and ISO 13302 and Robinson test;
- odor, after-taste and after-odor (taint) analysis according to UNI EN 1230-1 and -2 on paper and paperboard samples;
- research analysis by GC/MS to detect and quantify volatile substances that can transfer from the packaging to the food and in the head space of the package.