ASTM E1870-98
(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
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).
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Designation: E 1870 – 98
Standard Test Method for
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Odor and Taste Transfer from Polymeric Packaging Film
This standard is issued under the fixed designation E 1870; 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 (e) indicates an editorial change since the last revision or reapproval.
1. Scope 3.1.1 blown film, n—a monolayer or coextruded film blown
by air into a bubble, which is then flattened.
1.1 This test method covers a recommended procedure for
3.1.2 coextruded film, n—two or more layers of resin
examining odor and taste properties of polymeric film intended
extruded simultaneously. These layers may be different resins
for use as flexible packaging materials. This test method can be
or the same resin.
used for single (mono) layers, coextruded, and laminate
3.1.3 direct contact, n—packaging material in physical
materials. The focus of this test method is the evaluation of the
contact with test medium.
film in terms of its perceived inherent odor and the transfer of
3.1.4 extrusion coating, n—the process of applying a mol-
package-related odors, or flavors, or both, to water and other
ten polymer to a moving substrate.
model systems (bland food simulants).
3.1.5 film performance score (FPS), n—the FPS is a simple
1.2 This test method assumes testing of the films at a
calculation that allows for the comparison of one film sample
one-time point; shelf-life testing is not included. Please see Ref
2 to another, as long as the same battery of tests is performed on
(1) for discussion of shelf-life testing.
each of the film samples. The FPS is calculated by summing
1.3 This test method can provide sample preparation proce-
the average score for each of the tests in the battery. The FPS
dures and two methods of evaluation. The Film Performance
can be used to rate acceptability by comparing it to that of
Score Method allows for the comparison of any film sample to
known acceptable material.
another. The Ranking Method allows for comparison of
3.1.6 indirect contact, n—packaging material not in physi-
samples within a set. The preparation of samples is consistent
cal contact with test medium but sharing the same confined
regardless of the method of evaluation used.
airspace with the medium.
1.4 This standard does not purport to address all of the
3.1.7 laminated film, n—the process of using a molten
safety concerns, if any, associated with its use. It is the
polymer to adhere two substrates to each other.
responsibility of the user of this standard to establish appro-
3.1.8 monolayer film, n—a film consisting of a single layer
priate safety and health precision and determine the applica-
of one packaging material or resin.
bility of regulatory limitations prior to use
4. Summary of Test Method
2. Referenced Documents
4.1 The inherent odor level of the film is estimated from the
2.1 ASTM Standards:
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intensity of odors developed upon confinement. The potential
D 1292 Test Method for Odor in Water
for contamination of packaged products by transfer from the
E 460 Practice for Determining Effect of Packaging on
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film is determined by its effect on the taste, or odor, or both, of
Food and Beverage Products During Storage
several substrates. Model systems, such as mineral oil, water,
E 619 Practice for Evaluating Foreign Odors in Paper Pack-
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butter, milk chocolate, or apple juice, or combination thereof,
aging
are possible media for transfer.
3. Terminology
4.2 The complete procedure includes three categories of
tests that use various media and temperatures:
3.1 Definitions of Terms Specific to This Standard:
4.2.1 Confined Aroma (Inherent Odor at Ambient or El-
evated Temperature).
4.2.2 Indirect Transfer (Vapor Transfer) Tests:
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This test method is under the jurisdiction of ASTM Committee E-18 on Sensory
4.2.2.1 Mineral oil for odor transfer;
Evaluation of Materials and Products and is the direct responsibility of Subcom-
4.2.2.2 Spring water for odor and flavor transfer; and
mittee E18.05 on Sensory Applications, General.
Current edition approved July 10, 1998. Published September 1998.
4.2.2.3 Other media, such as butter, milk chocolate, or apple
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The boldface numbers in parentheses refer to the list of references at the end of
juice.
this standard.
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4.2.3 Direct Transfer Tests:
Annual Book of ASTM Standards, Vol 11.01.
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Annual Book of ASTM Standards, Vol 15.07. 4.2.3.1 Mineral oil for odor;
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
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E 1870
4.2.3.2 Spring water for odor and flavor; suitability of a packaging film for a particular end-use should
4.2.3.3 Other media
...
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