ASTM E462-84(1995)

Test Method for Odor and Taste Transfer from Packaging Film (Withdrawn 1998)

General Information

• Status: Withdrawn
• Publication Date: 31-Dec-1994
• ICS: 55.080 - Sacks. Bags
• Technical Committee: E18 - Sensory Evaluation
• Drafting Committee: E18.05 - Method Applications - Specific Uses or Assessors

Standards Content (Sample)

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ASTM E4b2 84 111 0759530 0568925 4T3 -
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Designation: E 462 - 84 (Re&roved 1995)
4Tb
Standard Test Method for
Odor and Taste Transfer from Packaging Film’
This standard is issued under the fixed designation E 462: the number immediately following the designation indicates the year of
original adoption or, in the case of revision. the year of last revision. A number in parentheses indicates the year of last reapproval. A
. .
:
superscript epsilon (t) indicates an editorial change since the last revision or reapproval.
,_ .’
This srandard has been approved for use by agencies of rhe Depanmenr of Defense. Consult lhe DOD Index of Specijications and
Slandards/br the speci/;c year of issue which has been adopled by the Departmew o/Defense.
1. Scope identified by the panel members are also reported as a
qualitative description of the odor properties of the film
1.1 This test method covers the procedure for examining
sample that may be useful for diagnostic purposes.
odor and taste properties of film intended for use as a flexible
3.5 Acceptance or rejection of a sample is determined by
packaging material. A sample of the film is appraised in
comparing its FPS with reference scores established by
terms of its perceived inherent odor and of the likelihood
testing representative films known to be acceptable for the
that it will transfer off-odor, or flavor, or both, to a packaged
relevant end uses. Permissible variation from such a standard
food.
is estimated from the variance of the ratings for the represen-
1.2 This standard does not purport to address all of the
tative films.
safety concerns, if any, associated with its use. It is the
responsibility of the user of this standard to establish appro-
4. Significance and Use
priate safety and health practices and determine the applica-
4.1 Use-This test method is designed for use by a
bility of regulatory limitations prior to use.
trained and experienced panel. and the data obtained should
be evaluated by a knowledgeable and experienced individual.
2. Referenced Document
4.2 Significance-The application of these methods will
2.1 ASTM Standard:
result in a Film Performance Score (FPS). The FPS can be
D 1292 Test Method for Odor in Water2
used to determine the suitability of a film for a particular end
use by comparison of the sample FPS to the scores of
3. Summary of Test Method
reference materials. Information obtained from the transfer
3.1 This test method is consistent with the background
tests can be used to evaluate the origin of off-tastes or odors,
information presented in three ASTM Special Technical
if present.
Publications: STP 433,3 STP 4344 and STP 758.5 These
5. Testing Facilities
should be consulted for supplemental guidance.
3.2 The inherent odor level of the film is estimated from
5.1 Ideally, the test should be carried out in a location that
the intensity of odors developed upon confinement. The
is odor-free, quiet, temperature-controlled, and not used for
potential for contamination of packaged products by transfer
chemical experimentation (Note 1). Folding tables, about six
from the film is determined by its effect on the taste or odor
feet in length, are convenient for sample preparation and
of four substrates: mineral oil, water, butter, and milk
testing. Three such tables or their equivalent in bench space
chocolate.
are needed. Free-standing open metal shelves are useful for
3.3 The complete procedure requires seven tests: the
storing test equipment and film samples.
inherent odor level; odor as transferred to water, butter, and
NOTE I-For general discourse on testing facilities, refer to .4STM
mineral oil; and taste as transferred to water, butter, and
STP 434, Section IA.4
milk chocolate. The number of transfer media may be
reduced to expedite the testing.
6. Apparatus
3.4 The intensity of odor or taste is rated by an experi-
6.1 Glass Jars, cylindrical, about l0-in.6
enced panel of at least five subjects, using the same scale
6.2 Plate Glass Covers, 12 by 12-m lightly beveled to
throughout. The ratings are averaged for each test, then
remove sharp edges, obtainable from a local glass shop.
summed or alternatively averaged across tests to obtain the
6.3 Petri Dishes, glass, 4 in. in diameter, top and bottom
Film Performance Score (FF’S). Odor and flavor notes
sections.
6.4 Plastic Spoons, disposable, having no taste.
t This test method is under the jurisdiction of ASTM Committee E-18 on
7. Materials
Sensory Evaluation of Materials and Products and is the direct responsibility of
.!‘,
Subcommittee El 8.06 on Established Methods Application.
7.1 Mineral Oil, odorless.7 Store in a brown glass bottle
Current edition approved Nov. 30. 1984. Published January 1985.
away from direct light and heat.
2 Annual Book of ASTM Slandards, Vol 1 I .O I
3 Basic Principles oJSensory Evaluation, ASTM STP 433, Am. Sot. Testing
Mats. 1968.
4Manual on Sensory Testing Melhods, ASTM STP 434, Am. Sot. Testing 6 Corning Glass Co.‘s Catalog No. 6942 has been found satisfactory for this
Mats., 1968.
Purpose.
s Guidelines for the Selection and Training of Sensory Evaluation Panels, ’ Medicinal mineral oils usually have too much residual odor. Atlantic
ASTM STP 758, ASTM. 1981. Richfield’s Atreol 2 I has been found satisfactory for this purpose.

ASTM E4b2 84 Ip 0759530 0568926 33T H -.
r(m E 462
h. Then remove the Petri dishes from the jars and replace the
7.2 Water, as odorless and tasteless as possible. (If local
Petri dish tops. For convenience in the following steps, move
water is of inadequate quality, bottled spring water may be
the jars away from the testing area.
used, or the water may be purified with activated carbon as
10.2.4 Line up in random order the coded portions of
described in Method D 1292.
mineral oil exposed to the three film samples and the coded
7.3 Bufter (salted), with fresh flavor and good aroma. It
(“blind”) control, with the known control at the head of the
should have been recently purchased and stored in a closed
line. Similarly arrange the water, butter, and chocolate
container in a refrigerator.
samples. Four sides of two tables can conveniently be
7.4 Milk Chocolate.
utilized.
8. Cleaning Glassware
10.2.5 Identify with threedigit codes the jars containing
film samples for the estimation of confined odor intensity
8.1 The jars, lids, and Petri dishes should be clean and
and rearrange these jars in random order on a third table.
odor-free. Careful washing with an unscented detergent is
usually sufficient preparation.
11. Procedure
9. Sampling
11.1 The coded unknown samples are rated by at least
9.1 The ideal sample should be a roll of film, % in. (6.35
five subjects using a numerical category scale that is familiar
mm) or more in depth on a fiber core. Alternatively, a stack
to them. A separate form is not needed for each sample,
of sheets obtained by cutting across a large roll with a knife
however, a printed copy of the scale should be available for
to a depth of l/4 in. or more (a “slab”) may be submitted,
reference.
provided it has been promptly rolled up and tightly wrapped
11.2 Any suitable category scale may be used. The fol-
in aluminum foil. Remove at least a dozen layers from the
lowing are suggested:
outside of the roll or slab before removing sections of film for
0 = none 0 = none
testing.
I = trace I = slight
2 = very low 2 = moderate
3 = low 3 = large
10. Preparation for Testing
4 = moderate 4 = extreme
10.1 Performance score ratings may be obtained for as
S = strong
6 = very strong
many as three film samples in a single session. A larger
number might adversely affect panel performance. In the
With either of these scales, subjects are permitted to interpo-
following procedure a set of three samples is used, also all
late between the verbally anchored points.
seven subtests are run.
11.3 The subject rates the intensity of the off-odor or
10.2 For each such film, cut four pieces 1 yd2 (0.9 m*) in
off-flavor perceived in each unknown as compared with the
area from the sample roll (after discarding the outer layers.)
known control, except for the confirmed film odor samples.
As such piece is cut, crumple it loosely, place it in a glass jar,
The confined film odor samples are rated on an absolute
and cover it immediately with a square of plate glass. Place
basis assuming room air as the control. The subject also tries
an identifying label on each jar. Remove one of these four
to describe any off-odor
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