In the realm of packaging, sensory analysis is vital for determining whether containers preserve the taste and smell of food (organoleptic characteristics) or if they introduce undesirable changes due to volatile substances. This quality assurance aligns with the requirements outlined in Article 3 of EC Regulation 1935/2004.
Our Sensory Testing Services for Packaging
At Mérieux NutriSciences, our dedicated team conducts a range of analyses including:
Olfactory and taste assessments through panel testing. These tests are compliant to standards such as UNI 10192, DIN 10955, ISO 13302, and the Robinson test.
Evaluation of odors, aftertaste, and after-odor (taint) according to UNI EN 1230-1 and -2, particularly for paper and paperboard samples.
Research analysis utilizing GC/MS techniques to identify and measure volatile substances that may migrate from packaging materials into food products and the surrounding package environment.
For more info on our expertise on sensory analysis for packaging:
