ASTM E460-21

Standard Practice for Determining Effect of Packaging on Food and Beverage Products During Storage

SIGNIFICANCE AND USE
4.1 This practice is designed to determine the effects of different packaging materials whether of construction or systems (overpack, inert atmosphere, etc.), or both. Different packaging materials may require different packaging systems and thus detectable differences may not be experimentally separable from these influences. The practice then, is limited to those situations where comparative results are meaningful. This practice should be used where experimental materials or alternate storage conditions are evaluated against a known control, for example, a soft drink in cans with experimental liners versus known liners, or potato sticks in plastic bags versus coated paper bags. Accepted industry standard packages, such as glass bottles and metal cans may also be used as controls.  
4.2 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/aromas by direct transfer of packaging component compounds to the product, commonly referred to as contribution or migration effect. Second, the packaging material may adsorb components from the product thus reducing flavor/aroma intensity of the product, commonly referred to as sorption or scalping effect. Third, external contaminants may permeate through the package and possibly be transferred into the product and/or compounds in the product may permeate out of the packaging, commonly referred to as permeation effect. (See Fig. 1.)
FIG. 1 Packing and Product Interactions Chart
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.  
1.3 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

General Information

• Status: Published
• Publication Date: 31-Dec-2020
• ICS: 55.020 - Packaging and distribution of goods in general
• ICS: 67.250 - Materials and articles in contact with foodstuffs
• Technical Committee: E18 - Sensory Evaluation
• Drafting Committee: E18.05 - Method Applications - Specific Uses or Assessors

Relations

• Refers: ASTM E1885-18 - Standard Test Method for Sensory Analysis—Triangle Test
• Effective Date: 15-Aug-2018
• Refers: ASTM E2139-05(2018) - Standard Test Method for Same-Different Test
• Effective Date: 01-Aug-2018
• Refers: ASTM E2164-16 - Standard Test Method for Directional Difference Test
• Effective Date: 01-Oct-2016
• Refers: ASTM E1885-04(2011) - Standard Test Method for Sensory Analysis<char: emdash>Triangle Test
• Effective Date: 01-Aug-2011
• Refers: ASTM E2139-05(2011) - Standard Test Method for Same-Different Test
• Effective Date: 01-Aug-2011
• Refers: ASTM E2164-08 - Standard Test Method for Directional Difference Test
• Effective Date: 01-Mar-2008
• Refers: ASTM E2164-01(2007) - Standard Test Method for Directional Difference Test
• Effective Date: 01-Sep-2007
• Refers: ASTM E2139-05 - Standard Test Method for Same-Different Test
• Effective Date: 01-Nov-2005
• Refers: ASTM E1885-04 - Standard Test Method for Sensory Analysis&#8212;Triangle Test
• Effective Date: 01-Oct-2004
• Refers: ASTM E1885-97(2003) - Standard Test Method for Sensory Analysis&#8212;Triangle Test
• Effective Date: 10-Apr-2003
• Refers: ASTM E2164-01 - Standard Test Method for Directional Difference Test
• Effective Date: 10-Oct-2001
• Refers: ASTM E1885-97 - Standard Test Method for Sensory Analysis-Triangle Test
• Effective Date: 10-Jul-1997

Overview

ASTM E460-21: Standard Practice for Determining Effect of Packaging on Food and Beverage Products During Storage provides a comprehensive method for evaluating how different packaging materials and systems impact the sensory attributes of food and beverage products during storage. Published by ASTM International, this standard is essential for manufacturers, packaging developers, and quality assurance professionals seeking to compare various packaging options and their influence on product quality.

Unlike methodologies aimed at determining product shelf-life, ASTM E460-21 is primarily focused on detecting changes in sensory characteristics such as flavor, aroma, color, and texture attributable to packaging materials or systems.

Key Topics

• Sensory Analysis: Evaluates how packaging materials may cause off-flavors, aroma changes, or other sensory effects such as color and texture modifications.
• Packaging Material Effects:
  • Contribution/Migration Effect: Transfer of compounds from packaging to product, introducing off-flavors or aromas.
  • Sorption/Scalping Effect: Absorption of product components by packaging, reducing desirable flavors or aromas.
  • Permeation Effect: Penetration of external contaminants or loss of product constituents through packaging.
• Comparative Testing: Involves using a known control (e.g., standard industry packaging like glass bottles or metal cans) to evaluate experimental packaging against existing benchmarks.
• Experimental Design:
  • Use of homogeneous product lots and controlled packaging operations.
  • Integration of various storage conditions (humidity, temperature, light) to simulate real-world scenarios.
  • Scheduled withdrawal and sensory evaluation intervals to monitor changes over time.
• Statistical Analysis: Employs recognized sensory panel methods (Triangle Test, Same-Different Test, Directional Difference, Descriptive Analysis) to determine if significant differences exist among treatments.

Applications

ASTM E460-21 is widely utilized in the food and beverage packaging industry for:

• New Packaging Development: Assists in the selection of packaging materials and systems that will not negatively impact the sensory quality of the packaged products.
• Quality Assurance: Helps in monitoring the ongoing suitability of packaging for long-term storage and identifying potential issues before products reach consumers.
• Regulatory Compliance: Supports adherence to international standards and ensures that packaging innovations conform to industry best practices for sensory quality.
• Comparative Product Testing: Enables manufacturers to test alternative packaging materials, coatings, or systems (such as overpacks or inert atmospheres) by comparing against established controls.

By implementing ASTM E460-21, organizations can confidently assess the sensory impact of packaging choices, optimize product quality, and enhance consumer satisfaction.

Related Standards

ASTM E460-21 references several related ASTM standards and guidelines for more detailed sensory evaluation methodologies:

• ASTM E1885: Test Method for Sensory Analysis-Triangle Test
• ASTM E2139: Test Method for Same-Different Test
• ASTM E2164: Test Method for Directional Difference Test
• ASTM MNL26: Sensory Testing Methods, 3rd Edition
• ASTM MNL13: Descriptive Analysis Testing for Sensory Evaluation
• ASTM STP 758: Guidelines for the Selection and Training of Sensory Panel Members

Professionals responsible for food and beverage packaging can refer to these documents alongside ASTM E460-21 to ensure comprehensive and standardized sensory analysis throughout product development and quality control processes.

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Keywords: ASTM E460-21, packaging materials, food packaging, beverage packaging, sensory analysis, off-flavors, sorption effect, migration effect, permeation, packaging quality, storage conditions, comparative testing, quality assurance, sensory evaluation

Standards Content (Sample)

This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the
Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
Designation: E460 − 21
Standard Practice for
Determining Effect of Packaging on Food and Beverage
Products During Storage
This standard is issued under the fixed designation E460; 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 (´) indicates an editorial change since the last revision or reapproval.
1. Scope MNL13 Descriptive Analysis Testing for Sensory Evalua-
tion
1.1 This practice is designed to detect the changes in
STP 758 Guidelines for the Selection and Training of Sen-
sensory attributes of foods and beverages stored in various
sory Panel Members
packaging materials or systems, or both. It is not a practice
intended to determine shelf-life.
3. Summary of Practice
1.2 This practice may be used for testing a wide variety of
3.1 A homogeneous lot of the product is packaged in the
materials in association with many kinds of products.There are
different ways to be considered in the test. Packaging opera-
many ways in which a packaging material may influence a
tions must be controlled to ensure that all units are treated alike
product during storage. First, the packaging material may
except for the differences inherent in the different packaging
contaminate the product with off-flavors by direct transfer of
materials. To reduce error from test product variability a single
packaging component compounds to the product. Second, the
productionlotshouldbeused.Whereasinglelotisnotfeasible
packaging material may adsorb components from the product
asufficientnumberofreplicatesshouldbeused,takingcarenot
which may then be further transferred to the atmosphere, thus
to introduce additional variables.
reducing aroma intensity in the product. Third, external con-
taminants may permeate the package and possibly be trans-
3.2 Design the study to specify all appropriate storage
ferred to the product. In addition to flavor influences, packag-
conditions, intervals between tests, and total length of study.A
ing materials may allow color or textural changes, or both, and sufficient number of units of each packaging treatment are
many other measurable sensory effects.
stored under predetermined storage conditions to provide the
necessary material for panel testing.
1.3 This international standard was developed in accor-
dance with internationally recognized principles on standard-
3.3 Periodically, samples of all treatments are withdrawn
ization established in the Decision on Principles for the
and evaluated versus a designated control by a qualified panel.
Development of International Standards, Guides and Recom-
Results are subjected to appropriate statistical analyses to
mendations issued by the World Trade Organization Technical
determine whether there are significant differences among
Barriers to Trade (TBT) Committee.
treatments.
3.4 Withdrawals are continued either through the originally
2. Referenced Documents
planned length of storage, or until definitive results are
2.1 ASTM Standards:
obtained. Differences which are identified may not necessarily
E1885 Test Method for Sensory Analysis—Triangle Test
be detrimental to the product.
E2139 Test Method for Same-Different Test
E2164 Test Method for Directional Difference Test
4. Significance and Use
2.2 Other ASTM Documents:
4.1 This practice is designed to determine the effects of
MNL26 Sensory Testing Methods, 3rd Edition
different packaging materials whether of construction or sys-
tems (overpack, inert atmosphere, etc.), or both. Different
This practice is under the jurisdiction of ASTM Committee E18 on Sensory
packaging materials may require different packaging systems
Evaluation and is the direct responsibility of Subcommittee E18.05 on Sensory
and thus detectable differences may not be experimentally
Applications--General.
separable from these influences.The practice then, is limited to
Current edition approved Jan. 1, 2021. Published February 2021. Originally
those situations where comparative results are meaningful.
approved in 1972. Last previous edition approved in 2012 as E460 – 12. DOI:
10.1520/E0460-21.
This practice should be used where experimental materials or
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
alternate storage conditions are evaluated against a known
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM
control, for example, a soft drink in cans with experimental
Standards volume information, refer to the standard’s Document Summary page on
the ASTM website. liners versus known liners, or potato sticks in plastic bags
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
E460 − 21
versus coated paper bags. Accepted industry standard appropriate to the product and its distribution and production
packages, such as glass bottles and metal cans may also be systems, such as high and low humidity, etc. Such studies are
used as controls. normally run in parallel. This requires more of the test product
and more panel testing time, but can greatly increase the total
4.2 There are many ways in which a packaging material
amount of information.
may influence a product during storage. First, the packaging
5.3.2 Extreme storage conditions may be used (often these
material may contaminate the product with off-flavors/aromas
are called accelerated storage treatments). However, results
by direct transfer of packaging component compounds to the
under extreme conditions must be validated against normal
product, commonly referred to as contribution or migration
storage conditions. Extreme storage conditions may include a
effect. Second, the packaging material may adsorb components
higher temperature but may also include humidity, O content,
from the product thus reducing flavor/aroma intensity of the
light intensity, temperature cycle, and ratio of the packaging
product, commonly referred to as sorption or scalping effect.
surface to the product.
Third, external contaminants may permeate through the pack-
5.3.3 To minimize the risk of introducing additional
age and possibly be transferred into the product and/or com-
variables, assign experimental and control samples to all
pounds in the product may permeate out of the packaging,
storage conditions equally. For example, if two refrigerators
commonly referred to as permeation effect. (See Fig. 1.)
are needed to store all of the products, place equal amounts of
5. Design of Study experimental and control samples in each refrigerator. Consid-
eration should also be given to the posi
...

This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Because
it may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
Designation: E460 − 12 E460 − 21
Standard Practice for
Determining Effect of Packaging on Food and Beverage
Products During Storage
This standard is issued under the fixed designation E460; 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 (´) indicates an editorial change since the last revision or reapproval.
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.
1.3 This international standard was developed in accordance with internationally recognized principles on standardization
established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued
by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
2. Referenced Documents
2.1 ASTM Standards:
E1885 Test Method for Sensory Analysis—Triangle Test
E2139 Test Method for Same-Different Test
E2164 Test Method for Directional Difference Test
2.2 Other ASTM Documents:
MNL26 Sensory Testing Methods, 3rd Edition
MNL13 Descriptive Analysis Testing for Sensory Evaluation
STP 758 Guidelines for the Selection and Training of Sensory Panel Members
3. Summary of Practice
3.1 A homogeneous lot of the product is packaged in the different ways to be considered in the test. Packaging operations must
be controlled to ensure that all units are treated alike except for the differences inherent in the different packaging materials. To
reduce error from test product variability a single production lot should be used. Where a single lot is not feasible a sufficient
number of replicates should be used, taking care not to introduce additional variables.
This practice is under the jurisdiction of ASTM Committee E18 on Sensory Evaluation and is the direct responsibility of Subcommittee E18.05 on Sensory
Applications--General.
Current edition approved Oct. 15, 2012Jan. 1, 2021. Published December 2012February 2021. Originally approved in 1972. Last previous edition approved in 20042012
as E460 – 04.E460 – 12. DOI: 10.1520/E0460-12.10.1520/E0460-21.
For referenced ASTM standards, visit the ASTM website, www.astm.org, or contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Standards
volume information, refer to the standard’s Document Summary page on the ASTM website.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
E460 − 21
3.2 Design the study to specify all appropriate storage conditions, intervals between tests, and total length of study. A sufficient
number of units of each packaging treatment are stored under predetermined storage conditions to provide the necessary material
for panel testing.
3.3 Periodically, samples of all treatments are withdrawn and evaluated versus a designated control by a qualified panel. Results
are subjected to appropriate statistical analyses to determine whether there are significant differences among treatments.
3.4 Withdrawals are continued either through the originally planned length of storage, or until definitive results are obtained.
Differences which are identified may not necessarily be detrimental to the product.
4. Significance and Use
4.1 This practice is designed to determine the effects of different packaging materials whether of construction or systems
(overpack, inert atmosphere, etc.), or both. Different packaging materials may require different packaging systems and thus
detectable differences may not be experimentally separable from these influences. The practice then, is limited to those situations
where comparative results are meaningful. This practice should be used where experimental materials or alternate storage
conditions are evaluated against a known control, for example, a soft drink in cans with experimental liners versus known liners,
or potato sticks in plastic bags versus coated paper bags. Accepted industry standard packages, such as glass bottles and metal cans
may also be used as controls.
4.2 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/aromas by direct transfer of packaging component compounds to the product, commonly
referred to as contribution or migration effect. Second, the packaging material may adsorb components from the product thus
reducing flavor/aroma intensity of the product, commonly referred to as sorption or scalping effect. Third, external contaminants
may permeate through the package and possibly be transferred into the product and/or compounds in the product may permeate
out of the packaging, commonly referred to as permeation effect. (See Fig. 1.)
5. Design of Study
5.1 Number of Treatments—The number of alternate packages or systems that may be assessed is dependent upon panel
capabilities. Preliminary testing should be used to determine the appropriate number of samples that can be presented during a
single panel session without inducing assessor fatigue or adaptation and the number of panels that can be run within the project
time frame.
5.2 Test Product and Packaging Material:
5.2.1 The selection of the test products is usually indicated by the interest in testing a specific packaging system.
5.2.2 The original lot of product should be homogeneous and representative of the product. When homogeneity is not possible,
allocate sufficient units of the product to each packaging treatment using an appropriate statistical design.
Guidelines for the Selection and Training of Sensory Panel Members, ASTM
STP 758, ASTM, 1981.
FIG. 1 Packing and Product Interactions Chart
E460 − 21
5.2.3 Ensure that both initially and at every test interval the test products meet all r
...