ASTM E1870-11(2019)
(Test Method)Standard Test Method for Odor and Taste Transfer from Polymeric Packaging Film
Standard Test Method for Odor and Taste Transfer from Polymeric Packaging Film
SIGNIFICANCE AND USE
5.1 This test method is designed for use by a trained sensory panel experienced in using an intensity scale or rank ordering and familiar with the descriptive terminology and references associated with the packaging materials. Data analysis and interpretation should be conducted by a trained and experienced sensory professional. See Refs (3-4) for discussions on assessor screening and training.
5.2 This test method should be considered as a screening technique for suppliers and end-users to use in assessing flavor impact of packaging films. The application of this test method will result in a FPS or rank data. The determination for suitability of a packaging film for a particular end-use should be based on a set of predetermined criteria including the FPS or rank score. Information obtained from the transfer tests can also be used to evaluate the origin of any transferred tastes or odors.
SCOPE
1.1 This test method covers a recommended procedure for examining odor and taste properties of polymeric film intended for use as flexible packaging materials. This test method can be used for single (mono) layers, coextruded, and laminate materials. The focus of this test method is the evaluation of the film in terms of its perceived inherent odor and the transfer of package-related odors, or flavors, or both, to water and other model systems (bland food simulants).
1.2 This test method assumes testing of the films at a one-time point; shelf-life testing is not included. Please see Ref (1)2 for discussion of shelf-life testing.
1.3 This test method can provide sample preparation procedures and two methods of evaluation. The Film Performance Score Method allows for the comparison of any film sample to another. The Ranking Method allows for comparison of samples within a set. The preparation of samples is consistent regardless of the method of evaluation used.
1.4 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.5 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
Relations
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: E1870 − 11 (Reapproved 2019)
Standard Test Method for
Odor and Taste Transfer from Polymeric Packaging Film
This standard is issued under the fixed designation E1870; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision.Anumber in parentheses indicates the year of last reapproval.A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope 2. Referenced Documents
2.1 ASTM Standards:
1.1 This test method covers a recommended procedure for
D1292Test Method for Odor in Water
examiningodorandtastepropertiesofpolymericfilmintended
E460Practice for Determining Effect of Packaging on Food
foruseasflexiblepackagingmaterials.Thistestmethodcanbe
and Beverage Products During Storage
used for single (mono) layers, coextruded, and laminate
E619Practice for Evaluating Foreign Odors and/or Flavors
materials.Thefocusofthistestmethodistheevaluationofthe
from Paper Packaging
film in terms of its perceived inherent odor and the transfer of
E253Terminology Relating to Sensory Evaluation of Mate-
package-related odors, or flavors, or both, to water and other
rials and Products
model systems (bland food simulants).
E2609Test Method for Odor or Flavor Transfer or Both
1.2 This test method assumes testing of the films at a from Rigid Polymeric Packaging
one-timepoint;shelf-lifetestingisnotincluded.PleaseseeRef
3. Terminology
(1) for discussion of shelf-life testing.
3.1 Definitions of Terms Specific to This Standard:
1.3 This test method can provide sample preparation proce-
3.1.1 blown film, n—monolayer or coextruded film blown
dures and two methods of evaluation. The Film Performance
by air into a bubble, which is then flattened.
Score Method allows for the comparison of any film sample to
3.1.2 coextruded film, n—two or more layers of resin
another. The Ranking Method allows for comparison of
samples within a set. The preparation of samples is consistent extruded simultaneously. These layers may be different resins
or the same resin.
regardless of the method of evaluation used.
3.1.3 direct contact, n—packaging material in physical con-
1.4 This standard does not purport to address all of the
tact with test medium.
safety concerns, if any, associated with its use. It is the
responsibility of the user of this standard to establish appro- 3.1.4 extrusion coating, n—process of applying a molten
polymer to a moving substrate.
priate safety, health, and environmental practices and deter-
mine the applicability of regulatory limitations prior to use.
3.1.5 film performance score (FPS), n—FPS is a simple
1.5 This international standard was developed in accor- calculation that allows for the comparison of one film sample
to another, as long as the same battery of tests is performed on
dance with internationally recognized principles on standard-
ization established in the Decision on Principles for the each of the film samples. The FPS is calculated by summing
the average score for each of the tests in the battery. The FPS
Development of International Standards, Guides and Recom-
can be used to rate acceptability by comparing it to that of
mendations issued by the World Trade Organization Technical
known acceptable material.
Barriers to Trade (TBT) Committee.
3.1.6 indirectcontact,n—packagingmaterialnotinphysical
contact with test medium but sharing the same confined
1 airspace with the medium.
ThistestmethodisunderthejurisdictionofASTMCommitteeE18onSensory
Evaluation and is the direct responsibility of Subcommittee E18.05 on Sensory
Applications--General.
Current edition approved Aug. 1, 2019. Published August 2019. Originally
approved in 1998. Last previous edition approved in 2011 as E1870–11. DOI: For referenced ASTM standards, visit the ASTM website, www.astm.org, or
10.1520/E1870-11R19. contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
Theboldfacenumbersinparenthesesrefertothelistofreferencesattheendof Standards volume information, refer to the standard’s Document Summary page on
this standard. the ASTM website.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
E1870 − 11 (2019)
3.1.7 laminated film, n—process of using a molten polymer performance score (FPS), intensity ratings are averaged for
to adhere two substrates to each other. each test, then summed across all tests (see Appendix X1 and
Appendix X2).
3.1.8 monolayer film, n—film consisting of a single layer of
one packaging material or resin.
NOTE 1—The calculation of the FPS may only be used to compare
samples for which the same battery of tests has been performed.
4. Summary of Test Method
4.4 Acceptance or rejection of a sample is determined by
4.1 Theinherentodorlevelofthefilmisestimatedfromthe comparing its FPS or ranking score to that of representative
films known to be acceptable for the relevant end uses.
intensity of odors developed upon confinement. The potential
for contamination of packaged products by transfer from the Permissible variation from such a standard is estimated from
the variance of the ratings for the representative films.
film is determined by its effect on the taste, or odor, or both, of
several substrates. Model systems, such as mineral oil, water,
4.5 This test method is consistent with the background
butter, milk chocolate, or apple juice, or combination thereof,
information presented in Refs (2-3).
are possible media for transfer.
4.2 The complete procedure includes three categories of
5. Significance and Use
tests that use various media and temperatures:
5.1 Thistestmethodisdesignedforusebyatrainedsensory
4.2.1 Confined Aroma (Inherent Odor at Ambient or El-
panel experienced in using an intensity scale or rank ordering
evated Temperature).
and familiar with the descriptive terminology and references
4.2.2 Indirect Transfer (Vapor Transfer) Tests:
associated with the packaging materials. Data analysis and
4.2.2.1 Mineral oil for odor transfer;
interpretation should be conducted by a trained and experi-
4.2.2.2 Spring water for odor and flavor transfer; and
enced sensory professional. See Refs (3-4) for discussions on
4.2.2.3 Othermedia,suchasbutter,milkchocolate,orapple
assessor screening and training.
juice.
5.2 This test method should be considered as a screening
4.2.3 Direct Transfer Tests:
techniqueforsuppliersandend-userstouseinassessingflavor
4.2.3.1 Mineral oil for odor;
impact of packaging films. The application of this test method
4.2.3.2 Spring water for odor and flavor;
will result in a FPS or rank data. The determination for
4.2.3.3 Othermedia,suchasbutter,milkchocolate,orapple
suitability of a packaging film for a particular end-use should
juice; and
be based on a set of predetermined criteria including the FPS
4.2.3.4 Ambient and elevated temperature testing.
or rank score. Information obtained from the transfer tests can
4.2.4 Mineral oil and spring water serve as bland simulants
also be used to evaluate the origin of any transferred tastes or
for fatty and aqueous food products, respectively. The actual
odors.
testmediausedshouldbeselectedtobemostrepresentativeof
the product(s) that will be packaged, that is, fatty, aqueous,
6. Testing Facilities and Personnel
acidic, dry, etc., or particularly sensitive to the effects of
packaging materials.
6.1 All testing should be carried out in a location that is
4.2.5 Typically, tests are conducted at ambient temperature,
odor-free, quiet, temperature-controlled, and not used for
but additional performance information can be gained by
chemical experimentation (Note 1). Folding tables, about 6 ft
subjecting the direct transfer tests to an elevated temperature.
in length are convenient for sample preparation and testing.
Temperature selection should be based on intended use and
Unlaminated wood should be avoided as it may be very
storage conditions. See 13.3 for further discussion.
odorous and it is apt to absorb spills.Three such tables or their
4.2.6 While the complete procedure of conducting all cat-
equivalentinbenchspaceareneeded.Freestanding,openmetal
egories of tests is recommended, this may not always be
shelvesareusefulforstoringtestequipment.Pegboardspermit
practical due to limited resources, such as time, staff, or
thestorageofglasswaresothataircancirculatefreelyyetdust
samples, or a combination thereof. At a minimum, testing of
is kept to a minimum. Glasses should not be inverted on
direct contact with a model system, that is, water, mineral oil,
shelves as they can pick up and trap odor from shelving. For a
etc., representing final usage of product, as well as testing of
general discourse on testing facilities, see Refs (5, 6).
inherent odor level should be conducted.
6.2 All personnel, that is staff and assessors, should take
4.3 Anexperiencedpanelofatleastfiveassessorsevaluates
precautionstominimizeextraneousodors,thatispersonal-care
the samples. Odor and taste intensities are either ranked or
products, smoke, food products, etc.
rated, depending upon the evaluation approach.
6.3 This test method is intended for use by trained panels
4.3.1 Ranking evaluations are conducted by comparing
under leadership of a sensory professional. For discussions on
intensities within a sample set (see Appendix X3). Odor and
training assessors see Refs (3-7).
flavor notes identified by panel members are reported as a
qualitative description for each sample. These identified notes
7. Apparatus
maybeusefulfordiagnosticpurposes(seeAppendixX2.2and
Appendix X3.1). 7.1 Borosilicate Glass Confinement Jars, cylindrical, ap-
4.3.2 Fortheratingapproach,asampleisgivenanintensity proximately 10 in (25 to 31 cm) in diameter, available from
ratingforodororflavorforeachtest.Toobtainthesamplefilm most laboratory glassware suppliers.
E1870 − 11 (2019)
7.2 Plate Glass Covers, approximately 12 (by) 12 in. (31 must be utilized to ensure transfer only from the sealant layer
(by) 31 cm), lightly beveled to remove sharp edges, obtainable of the film structure so as to be representative of the end use
from any glass shop; used to cover jars in 7.1. application.
7.3 Petri Dishes, glass, 4-in diameter, with tops.
11. Sampling Controls
7.4 Plastic Spoons, disposable, with no discernible taste or
11.1 Use fragrance-free soap to wash hands before prepar-
odor.
ing samples. This will prevent bacterial contamination of the
7.5 Glass Bottles, wide-mouthed, clean and odor-free, with
samples, as well as minimize any odors that could be trans-
screw-ontops,4-oz(118.3mL)sizeforFPS,16-oz(473.2mL)
ferred to the samples.
size for ranking.
11.2 All materials for contact, for example, glassware,
7.6 Aluminum Foil, wiped clean with toweling or cheese-
water, etc., should be pretested for absence of odor and flavor.
cloth.
11.3 Samples should be kept wrapped in uncoated, odorless
7.7 Glass Beakers, 150-mL size, clean and odor-free. aluminum foil prior to testing.
7.8 Watch Glasses,ofasizeappropriatetofitoverthetopof 11.4 Avoid contact of samples with anything that could
result in odors. This includes marking samples with marking
the beaker described in 7.7.
pens, storing samples in plastic bags, and using adhesive tape
or labels to seal samples.
8. Materials
11.5 It is critical to this test method that the same ratio of
8.1 Mineral Oil, odorless and high purity. Store in brown
surface area to volume be maintained for each sample within a
glass bottle away from light and heat.
run and from run to run, otherwise test scores may not be
8.2 Water, as odorless and tasteless as possible. If local
compared to one another or to tests run at a previous time.
water is of inadequate quality, bottled water may be used, or
thewatermaybepurifiedwithactivatedcarbonasdescribedin
12. Preparation for Confined Film Odor and Odor/Taste
Test Method D1292. Do not use water stored in high density
Transfer by Indirect (Vapor) Contact
polyethylene (HDPE) containers because of its known poten-
2 2
12.1 For each film, cut four pieces 1-yd (0.9-m ) in area
tial for transfer of odor and flavor.
fromthesampleroll(afterdiscardingtheouterlayers).Aseach
8.3 Butter, (salted), with fresh flavor and aroma, either
piece is cut, crumple it loosely, place it in a glass confinement
recently purchased or stored in foil or in an airtight container
jar, and cover it immediately with a square of plate glass. For
in a refrigerator or freezer.
printed films and laminates, fold the film so that the inner
8.4 Milk Chocolate, good quality chocolate in bar form.
(contact)layerisfacingoutward,thensealtheedgesofthefilm
(see 13.7.3). Place an identifying label on each jar. One of the
8.5 Assurances should be made that any other product used
jars will be used for the odor of confined film. Set up the
as a substrate is free off-notes and is typical of that product.
remaining three for indirect transfer tests as described in 12.1
– 12.6.
9. Glassware Cleaning
12.2 Code a set of four covered petri dishes with randomly
9.1 The jars, bottles, lids, and petri dishes should be clean
selected three-digit numbers. Place two of these dishes on top
andodor-free.Washcarefullywithanunscenteddetergent,and
of the first jar and one on each of the others. Put 25 mL of
rinse well. Glassware should be rinsed finally with whatever
mineral oil in one 25 mLof water in the other petri dish on the
water will be used for testing and then air-dried or dried in a
firstjar.Inthenext,placetwo1×1× ⁄4in.(2.5×2.5×0.6cm)
drying oven at 250°F (120°C). Care should be taken to ensure
pats of butter. In the remaining dish place about ⁄2 oz
that the drying oven is also odor-free. Glassware can develop
(approximately 14-g) milk chocolate cut into approximately ⁄2
a chalky character over time, which cannot be removed by
in.(1.3-cm)cubes.Removeeachjarlidmomentarilyandplace
cleaning. Such glassware should not be used for odor and
the uncovered bottom section of the petri dishes in on the
flavor evaluations.
crumpledfilm(Note2).Prepareasetoftransfermediaforeach
film sample. Record the code numbers of the sets.
10. Sampling
NOTE2—Asinglejarandportionoffilmcanbeusedfortestingtransfer
10.1 The ideal sample should be a roll of film, ⁄4 in. (6.35
to both mineral oil and water because there is no cross transfer between
mm) or more in depth on the fiber core. Alternatively, a stack
these two media.
of sheets obtained by cutting across a large roll with a knife to
12.3 Prepare two additional sets of test media, that is,
a depth of ⁄4 in. or more (a slab) may be submitted, provided
mineraloil,water,butter,andmilkchocol
...
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