ASTM E1870-11

Standard Test Method for Odor and Taste Transfer from Polymeric Packaging Film

SIGNIFICANCE AND USE
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 (4-5) for discussions on assessor screening and training.
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) 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 and health precision and determine the applicability of regulatory limitations prior to use

General Information

• Status: Historical
• Publication Date: 28-Feb-2011
• ICS: 55.040 - Packaging materials and accessories
• Technical Committee: E18 - Sensory Evaluation
• Drafting Committee: E18.05 - Method Applications - Specific Uses or Assessors

Relations

• Replaces: ASTM E1870-04 - Standard Test Method for Odor and Taste Transfer from Polymeric Packaging Film
• Effective Date: 01-Mar-2011
• Replaced By: ASTM E1870-11(2019) - Standard Test Method for Odor and Taste Transfer from Polymeric Packaging Film
• Effective Date: 01-Aug-2019
• Referred By: ASTM E2892-21 - Standard Test Method for Odor and Flavor Transfer From Materials in Contact With Municipal Drinking Water
• Effective Date: 01-Mar-2011
• Referred By: ASTM D3981-09a(2016) - Standard Specification for Polyethylene Films Made from Medium-Density Polyethylene for General Use and Packaging Applications
• Effective Date: 01-Mar-2011
• Referred By: ASTM D2673-14(2022) - Standard Specification for Oriented Polypropylene Film
• Effective Date: 01-Mar-2011
• Referred By: ASTM E2609-08(2022) - Standard Test Method for Odor or Flavor Transfer or Both from Rigid Polymeric Packaging
• Effective Date: 01-Mar-2011
• Referred By: ASTM D4635-16 - Standard Specification for Plastic Films Made from Low-Density Polyethylene and Linear Low-Density Polyethylene for General Use and Packaging Applications
• Effective Date: 01-Mar-2011

Standards Content (Sample)

NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Contact ASTM International (www.astm.org) for the latest information
Designation: E1870 − 11
Standard Test Method for
1
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 E253Terminology Relating to Sensory Evaluation of Mate-
rials and Products
1.1 This test method covers a recommended procedure for
E2609Test Method for Odor or Flavor Transfer or Both
examiningodorandtastepropertiesofpolymericfilmintended
from Rigid Polymeric Packaging
foruseasflexiblepackagingmaterials.Thistestmethodcanbe
used for single (mono) layers, coextruded, and laminate
3. Terminology
materials.Thefocusofthistestmethodistheevaluationofthe
film in terms of its perceived inherent odor and the transfer of 3.1 Definitions of Terms Specific to This Standard:
package-related odors, or flavors, or both, to water and other
3.1.1 blown film, n—monolayer or coextruded film blown
model systems (bland food simulants).
by air into a bubble, which is then flattened.
1.2 This test method assumes testing of the films at a
3.1.2 coextruded film, n—two or more layers of resin
one-timepoint;shelf-lifetestingisnotincluded.PleaseseeRef extruded simultaneously. These layers may be different resins
2
(1) for discussion of shelf-life testing.
or the same resin.
3.1.3 direct contact, n—packaging material in physical con-
1.3 This test method can provide sample preparation proce-
dures and two methods of evaluation. The Film Performance tact with test medium.
Score Method allows for the comparison of any film sample to
3.1.4 extrusion coating, n—process of applying a molten
another. The Ranking Method allows for comparison of
polymer to a moving substrate.
samples within a set. The preparation of samples is consistent
3.1.5 film performance score (FPS), n—FPS is a simple
regardless of the method of evaluation used.
calculation that allows for the comparison of one film sample
1.4 This standard does not purport to address all of the
to another, as long as the same battery of tests is performed on
safety concerns, if any, associated with its use. It is the
each of the film samples. The FPS is calculated by summing
responsibility of the user of this standard to establish appro-
the average score for each of the tests in the battery. The FPS
priate safety and health precision and determine the applica-
can be used to rate acceptability by comparing it to that of
bility of regulatory limitations prior to use
known acceptable material.
3.1.6 indirectcontact,n—packagingmaterialnotinphysical
2. Referenced Documents
contact with test medium but sharing the same confined
3
2.1 ASTM Standards:
airspace with the medium.
D1292Test Method for Odor in Water
3.1.7 laminated film, n—process of using a molten polymer
E460Practice for Determining Effect of Packaging on Food
to adhere two substrates to each other.
and Beverage Products During Storage
3.1.8 monolayer film, n—film consisting of a single layer of
E619Practice for Evaluating Foreign Odors in Paper Pack-
one packaging material or resin.
aging
4. Summary of Test Method
1
ThistestmethodisunderthejurisdictionofASTMCommitteeE18onSensory
4.1 Theinherentodorlevelofthefilmisestimatedfromthe
Evaluation and is the direct responsibility of Subcommittee E18.05 on Sensory
intensity of odors developed upon confinement. The potential
Applications--General.
for contamination of packaged products by transfer from the
Current edition approved March 1, 2011. Published July 2011. Originally
approved in 1998. Last previous edition approved in 2004 as E1870–04. DOI:
filmis determined by its effect onthe taste, or odor, or both, of
10.1520/E1870-11.
several substrates. Model systems, such as mineral oil, water,
2
Theboldfacenumbersinparenthesesrefertothelistofreferencesattheendof
butter, milk chocolate, or apple juice, or combination thereof,
this standard.
3
For referenced ASTM standards, visit the ASTM website, www.astm.org, or are possible media for transfer.
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM
4.2 The complete procedure includes three categories of
Standards volume information, refer to the standard’s Document Summary page on
the ASTM website. tests that use various media and temperatures:
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

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E1870 − 11
4.2.1 Confined Aroma (Inherent Odor at Ambient or El- and familiar with the descriptive terminology and references
evated Temperature). associated with the packaging materials. Data analysis a
...

This document is not anASTM standard and is intended only to provide the user of anASTM 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:E1870–04 Designation:E1870–11
Standard Test Method for
1
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. 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 test method covers a recommended procedure for examining odor and taste properties of polymeric film intended for
useasflexiblepackagingmaterials.Thistestmethodcanbeusedforsingle(mono)layers,coextruded,andlaminatematerials.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).
2
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) 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 and health precision and determine the applicability of regulatory
limitations prior to use
2. Referenced Documents
3
2.1 ASTM Standards:
D1292 Test Method for Odor in Water
E460 Practice for Determining Effect of Packaging on Food and Beverage Products During Storage
E619 Practice for Evaluating Foreign Odors in Paper Packaging Practice for Evaluating Foreign Odors in Paper Packaging
E253 Terminology Relating to Sensory Evaluation of Materials and Products
E2609 Test Method for Odor or Flavor Transfer or Both from Rigid Polymeric Packaging
3. Terminology
3.1 Definitions of Terms Specific to This Standard:
3.1.1 blown film, n—monolayer or coextruded film blown by air into a bubble, which is then flattened.
3.1.2 coextruded film, n—two or more layers of resin extruded simultaneously.These layers may be different resins or the same
resin.
3.1.3 direct contact, n—packaging material in physical contact with test medium.
3.1.4 extrusion coating, n—process of applying a molten polymer to a moving substrate.
3.1.5 film performance score (FPS), n—FPSisasimplecalculationthatallowsforthecomparisonofonefilmsampletoanother,
as long as the same battery of tests is performed on each of the film samples. The FPS is calculated by summing the average score
for each of the tests in the battery. The FPS can be used to rate acceptability by comparing it to that of known acceptable material.
3.1.6 indirect contact, n—packaging material not in physical contact with test medium but sharing the same confined airspace
with the medium.
3.1.7 laminated film, n—process of using a molten polymer to adhere two substrates to each other.
3.1.8 monolayer film, n—film consisting of a single layer of one packaging material or resin.
4. Summary of Test Method
4.1 The inherent odor level of the film is estimated from the intensity of odors developed upon confinement. The potential for
1
This test method is under the jurisdiction of ASTM Committee E18 on Sensory Evaluation of Materials and Products and is the direct responsibility of Subcommittee
E18.05 on Sensory Applications–--General.
Current edition approved Oct.March 1, 2004.2011. Published October 2004.July 2011. Originally approved in 1998. Last previous edition approved in 19982004 as
E1870–98.E1870 – 04. DOI: 10.1520/E1870-04.10.1520/E1870-11.
2
The boldface numbers in parentheses refer to the list of references at the end of this standard.
3
For referencedASTM standards, visit theASTM website, www.astm.org, or contactASTM 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.
1

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E1870–11
contamination of packaged products by transfer from the film is determined by its effect on the taste, or
...