ASTM E1870-04
(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
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 panelist 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 () 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
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Standards Content (Sample)
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Designation:E1870–04
Standard Test Method for
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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 3. Terminology
1.1 This test method covers a recommended procedure for 3.1 Definitions of Terms Specific to This Standard:
examining odor and taste properties of polymeric film intended 3.1.1 blown film, n—monolayer or coextruded film blown
foruseasflexiblepackagingmaterials.Thistestmethodcanbe by air into a bubble, which is then flattened.
used for single (mono) layers, coextruded, and laminate 3.1.2 coextruded film, n—two or more layers of resin
materials.The focus of this test method is the evaluation of the extruded simultaneously. These layers may be different resins
film in terms of its perceived inherent odor and the transfer of or the same resin.
package-related odors, or flavors, or both, to water and other 3.1.3 direct contact, n—packaging material in physical
model systems (bland food simulants). contact with test medium.
1.2 This test method assumes testing of the films at a 3.1.4 extrusion coating, n—process of applying a molten
one-timepoint;shelf-lifetestingisnotincluded.PleaseseeRef polymer to a moving substrate.
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(1) for discussion of shelf-life testing. 3.1.5 film performance score (FPS), n—FPS is a simple
1.3 This test method can provide sample preparation proce- calculation that allows for the comparison of one film sample
dures and two methods of evaluation. The Film Performance to another, as long as the same battery of tests is performed on
Score Method allows for the comparison of any film sample to each of the film samples. The FPS is calculated by summing
another. The Ranking Method allows for comparison of the average score for each of the tests in the battery. The FPS
samples within a set. The preparation of samples is consistent can be used to rate acceptability by comparing it to that of
regardless of the method of evaluation used. known acceptable material.
1.4 This standard does not purport to address all of the 3.1.6 indirect contact, n—packaging material not in physi-
safety concerns, if any, associated with its use. It is the cal contact with test medium but sharing the same confined
responsibility of the user of this standard to establish appro- airspace with the medium.
priate safety and health precision and determine the applica- 3.1.7 laminated film, n—process of using a molten polymer
bility of regulatory limitations prior to use to adhere two substrates to each other.
3.1.8 monolayer film, n—film consisting of a single layer of
2. Referenced Documents
one packaging material or resin.
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2.1 ASTM Standards:
4. Summary of Test Method
D1292 Test Method for Odor in Water
E460 Practice for Determining Effect of Packaging on Food 4.1 The inherent odor level of the film is estimated from the
and Beverage Products During Storage intensity of odors developed upon confinement. The potential
E619 Practice for Evaluating Foreign Odors in Paper Pack- for contamination of packaged products by transfer from the
aging film is determined by its effect on the taste, or odor, or both, of
several substrates. Model systems, such as mineral oil, water,
butter, milk chocolate, or apple juice, or combination thereof,
are possible media for transfer.
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This test method is under the jurisdiction ofASTM Committee E18 on Sensory
4.2 The complete procedure includes three categories of
Evaluation of Materials and Products and is the direct responsibility of Subcom-
mittee E18.05 on Sensory Applications–General. tests that use various media and temperatures:
Current edition approved Oct. 1, 2004. Published October 2004. Originally
4.2.1 Confined Aroma (Inherent Odor at Ambient or El-
approved in 1998. Last previous edition approved in 1998 as E1870 – 98. DOI:
evated Temperature).
10.1520/E1870-04.
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4.2.2 Indirect Transfer (Vapor Transfer) Tests:
The boldface numbers in parentheses refer to the list of references at the end of
this standard.
4.2.2.1 Mineral oil for odor transfer;
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For referenced ASTM standards, visit the ASTM website, www.astm.org, or
4.2.2.2 Spring water for odor and flavor transfer; and
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
4.2.2.3 Othermedia,suchasbutter,milkchocolate,orapple
Standards volume information, refer to the standard’s Document Summary page on
the ASTM website. juice.
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