ASTM E2609-08(2016)

Standard Test Method for Odor or Flavor Transfer or Both from Rigid Polymeric Packaging

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 panelist screening and training.  
5.2 This test method should be considered as a screening technique for suppliers and end-users to use in assessing the odor or flavor impact or both of rigid packaging. The application of this test method will result in a PPS or rank data. The determination for suitability of a package for a particular end-use should be based on a set of predetermined criteria including the PPS 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 or flavor properties or both of rigid polymeric packaging closures and fillable materials.  
1.2 This test method can be used for single materials or coextruded materials that are foam molded, injection molded, blow molded, compression molded, or thermoformed polymers.  
1.3 The focus of this test method is the evaluation of molded polymer in terms of the transfer of package-related odors, flavors, or both, to water and other model systems (bland food simulants). Rigid packaging forms vary considerably in type, size, and shape. Thus, customizing the exact procedure for dealing with the physical requirements for individual packages is the responsibility of the user.  
1.4 This test method assumes testing of the materials at a one-time point; shelf-life testing is not included.  
1.5 Refer to Test Method E1870 for the evaluation of inherent odor of packaging material by confinement tests.  
1.6 This test method provides sample preparation procedures and two methods of evaluation.  
1.6.1 The package performance score method allows for the comparison of any molded polymer sample to another.  
1.6.2 The ranking method allows for comparison of samples within the currently tested set only.  
1.6.3 The preparation of samples is consistent regardless of the method of evaluation used.  
1.7 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.  
1.8 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 practices and determine the applicability of regulatory limitations prior to use.

General Information

• Status: Historical
• Publication Date: 31-Mar-2016
• ICS: 55.040 - Packaging materials and accessories
• Technical Committee: E18 - Sensory Evaluation
• Drafting Committee: E18.05 - Method Applications - Specific Uses or Assessors

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: E2609 − 08 (Reapproved 2016)
Standard Test Method for
Odor or Flavor Transfer or Both from Rigid Polymeric
Packaging
This standard is issued under the fixed designation E2609; 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 responsibility of the user of this standard to establish appro-
priate safety and health practices and determine the applica-
1.1 This test method covers a recommended procedure for
bility of regulatory limitations prior to use.
examining odor or flavor properties or both of rigid polymeric
packaging closures and fillable materials.
2. Referenced Documents
1.2 This test method can be used for single materials or 2
2.1 ASTM Standards:
coextruded materials that are foam molded, injection molded,
D1292 Test Method for Odor in Water
blow molded, compression molded, or thermoformed poly-
E253 Terminology Relating to Sensory Evaluation of Mate-
mers.
rials and Products
1.3 Thefocusofthistestmethodistheevaluationofmolded E460 Practice for Determining Effect of Packaging on Food
polymer in terms of the transfer of package-related odors,
and Beverage Products During Storage
flavors, or both, to water and other model systems (bland food E619 Practice for Evaluating Foreign Odors in Paper Pack-
simulants). Rigid packaging forms vary considerably in type,
aging
size, and shape. Thus, customizing the exact procedure for E1870 Test Method for Odor and Taste Transfer from
dealing with the physical requirements for individual packages
Polymeric Packaging Film
is the responsibility of the user.
3. Terminology
1.4 This test method assumes testing of the materials at a
3.1 Definitions—For definitions of terms relating to sensory
one-time point; shelf-life testing is not included.
analysis, see Terminology E253.
1.5 Refer to Test Method E1870 for the evaluation of
3.2 Definitions of Terms Specific to This Standard:
inherent odor of packaging material by confinement tests.
3.2.1 blow molding, v—process of producing a hollow
1.6 This test method provides sample preparation proce-
polymeric part by introducing air into a parisen.
dures and two methods of evaluation.
3.2.2 compression molding, v—process of compressing
1.6.1 The package performance score method allows for the
polymer between two heated platens, using the heat and
comparison of any molded polymer sample to another.
pressure to produce a flat sample.
1.6.2 Therankingmethodallowsforcomparisonofsamples
within the currently tested set only. 3.2.3 coextruded packaging, n—two or more layers of resin
extruded simultaneously and these layers may be different
1.6.3 The preparation of samples is consistent regardless of
the method of evaluation used. resins or the same resin.
3.2.4 direct contact, n—packaging material in physical con-
1.7 The values stated in inch-pound units are to be regarded
tact with test medium.
as standard. The values given in parentheses are mathematical
conversions to SI units that are provided for information only
3.2.5 foam molding, v—process of producing rigid forms by
and are not considered standard.
expanding foam in a closed mold using steam.
1.8 This standard does not purport to address all of the
3.2.6 injection molding, v—process of forcing molten poly-
safety concerns, if any, associated with its use. It is the
mer into a mold.
3.2.7 monolayer packaging, n—packaging consisting of a
single layer of material or resin.
This test method is under the jurisdiction ofASTM Committee E18 on Sensory
Evaluation and is the direct responsibility of Subcommittee E18.05 on Sensory
Applications--General. For referenced ASTM standards, visit the ASTM website, www.astm.org, or
Current edition approved April 1, 2016. Published April 2016. Originally contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM
approved in 2008. Last previous edition approved in 2008 as E2609 – 08. DOI: Standards volume information, refer to the standard’s Document Summary page on
10.1520/E2609-08R16. the ASTM website.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
E2609 − 08 (2016)
3.2.8 package performance score (PPS), n—simple calcula- addition, qualitative descriptions are provided for each sample
tion that allows for the comparison of one rigid packaging and are typically listed in order of perceived intensity.
sample to another, as long as the same battery of tests is NOTE 1—The calculation of the PPS may only be used to compare
samples for which the same battery of tests has been performed (see
performed on each of the samples.
Appendix X2).
3.2.8.1 Discussion—The PPS is calculated by summing the
4.8 Acceptance or rejection of a sample is determined by
average intensity score for each of the tests in the battery. The
comparing its PPS or ranking score to that of representative
PPS can be used to rate acceptability by comparing it to that of
packages known to be acceptable for the relevant end uses.
known acceptable material.
Permissible variation from such a standard is estimated from
3.2.9 thermoformed polymer, n—process of heating a plastic
the variance of the ratings for the representative packages.
sheet to a formable state then using air or mechanical means to
4.9 This test method is consistent with the background
shape it to the contour of a mold.
information presented in Refs (1-3).
3.2.10 rigid packaging, n—polymer that holds its shape
after fabrication (that is, foam molded, injection molded, blow
5. Significance and Use
molded, compression molded, or thermoformed polymer).
3.2.10.1 Discussion—Some end use applications are bottles, 5.1 Thistestmethodisdesignedforusebyatrainedsensory
panel experienced in using an intensity scale or rank ordering
cups, tubs, lids, caps and closures.
and familiar with the descriptive terminology and references
associated with the packaging materials. Data analysis and
4. Summary of Test Method
interpretation should be conducted by a trained and experi-
4.1 The potential for contamination of packaged products
enced sensory professional. See Refs (3, 4) for discussions on
by transfer from the package is determined by its effect on the
panelist screening and training.
flavor, or odor, or both, of several substrates. Model systems,
5.2 This test method should be considered as a screening
such as mineral oil, water, butter, milk chocolate, or apple
technique for suppliers and end-users to use in assessing the
juice, or combinations thereof, are possible media for transfer.
odor or flavor impact or both of rigid packaging. The applica-
4.2 The complete procedure includes direct transfer tests
tion of this test method will result in a PPS or rank data. The
that use various media and temperatures:
determination for suitability of a package for a particular
4.2.1 Mineral oil for odor;
end-use should be based on a set of predetermined criteria
4.2.2 Water for odor and flavor;
including the PPS or rank score. Information obtained from the
4.2.3 Other media, such as butter, milk, chocolate, apple
transfer tests can also be used to evaluate the origin of any
juice, or other products intended for use in the package; and
transferred tastes or odors.
4.2.4 Ambient and elevated temperature testing.
6. Testing Facilities and Personnel
4.3 Mineral oil and water serve as bland simulants for fatty
and aqueous food products, respectively. The actual test media
6.1 All testing should be carried out in a location that is
used should be selected to be most representative of the
odor-free, quiet, temperature-controlled, and not used for
product(s) that will be packaged, that is, fatty, aqueous, acidic,
chemical experimentation. Folding tables, about 6 ft in length
dry, etc., or particularly sensitive to the effects of packaging
are convenient for sample preparation and testing.
materials.
Freestanding, open metal shelves are useful for storing test
equipment. Pegboards permit the storage of glassware so that
4.4 Typically, tests are conducted at ambient temperature,
air can circulate freely yet dust is kept to a minimum. Glasses
but additional performance information can be gained by
should not be inverted on solid shelves as they can pick up and
subjecting the direct transfer tests to an elevated temperature.
trap odor from shelving. For a general discourse on testing
Temperature selection should be based on intended use and
facilities, see Refs (2, 5, 6).
storage conditions.
6.2 Staff and panelists should take precautions to eliminate
4.5 An experienced panel of at least five panelists evaluates
extraneous odors, such as from personal-care products, smoke,
the samples. Odor and taste intensities are either ranked or
food products, etc.
rated, depending upon the evaluation approach.
6.3 This test method is intended for use by trained panels
4.6 Ranking evaluations are conducted by comparing inten-
under leadership of a sensory professional. For discussions on
sities within a sample set (see Appendix X3). Odor and flavor
training panelists, see Refs (3-5, 7-10).
notes identified by panel members are reported with a qualita-
tive description for each sample.These identified notes may be
7. Apparatus
useful for diagnostic purposes (see X3.2).
7.1 Plastic Spoons, disposable, with no discernible taste or
4.7 For the rating approach, a sample is given an intensity
odor.
rating for odor or flavor for each test. In addition, odor and
flavornotesareidentifiedandsummarizedbythepanelists(see
X2.2).To obtain the sample package performance score (PPS),
intensity ratings are averaged for each test, then summed
The boldface numbers in parentheses refer to the list of references at the end of
across all tests (see Appendix X1 and Appendix X2). In this standard.
E2609 − 08 (2016)
7.2 Glass Bottles, wide-mouthed, clean and odor-free, with pens, storing samples in plastic bags, and using adhesive tape
screw-on tops, 4-oz (0.1-kg) size for PPS, 16-oz (0.45-kg) size or labels to seal samples.
for ranking.
11.5 It is critical to this test method that the same ratio of
7.3 Aluminum Foil, wiped clean with toweling or cheese-
surface area to volume be maintained for each sample within a
cloth.
run and from run to run, otherwise, test scores may not be
compared to one another or to tests run at a previous time.
7.4 Glass Beakers, 150-mL size, clean and odor-free.
7.5 Watch Glasses,ofasizeappropriatetofitoverthetopof
12. Procedure for Odor/Taste Transfer by Direct Contact
the beaker described in 7.4.
12.1 It is imperative that all experimental variables (that is,
8. Materials
time, temperature, surface area, and volume) be consistent
8.1 Mineral Oil, odorless and high purity. Store in a brown across experiments to permit comparison of samples. Mono-
layer packages may be directly filled or immersed in substrate;
glass bottle away from light and heat.
multilayer packages shall be directly filled.
8.2 Water, as odorless and tasteless as possible. If local
water is of inadequate quality, bottled water may be used, or 12.2 Use actual intended use conditions, if they are known,
the water may be purified with activated carbon as described in
orincreasethevolume-to-surfaceratiotocreateconditionsthat
Test Method D1292. Do not use water stored in high-density enhance the production of flavor effects.
polyethylene (HDPE) containers because of its known poten-
12.3 Theusualratioofsurfaceareatotestmediumfordirect
tial for transfer of odor and flavor.
2 2
contact testing is approximately 15 in. /3 oz (1 cm /mL). This
8.3 Assurances should be made that any product used as a
provides a surface area to medium ratio similar to that of many
substrate, that is, butter, chocolate, milk, and so forth is free
packaged food products. Depending on the form of the
from off-notes and is typical of that product.
material, the samples may be evaluated by filling with or by
immersing in the test medium. For immersion in the substrate,
9. Glassware Cleaning
samples, depending on their size, may be used whole or cut
9.1 The jars, bottles, and lids should be clean and odor-free.
into smaller pieces.
Wash carefully with an unscented detergent and rinse well.
12.3.1 Direct Fill—Fill the sample cup, tub, or other con-
Glassware should be rinsed finally with whatever water will be
tainer with the actual amount of bland media or food intended
used for testing and then air dried or dried in a drying oven at
in the end use application. Packages may be sealed with their
250°F (120°C). Care should be taken to ensure that the drying
standard closures or with a piece of clean foil over the mouth
oven is also odor-free. Glassware can develop a chalky
of the package. A closure may need to be placed over the foil
character over time, which cannot be removed by cleaning.
as well.
Such glassware should not be used for odor and flavor
12.3.2 Immersion—Immerse the sample (caps, lids, pieces,
evaluations.
and so forth) into the food or bland media, maintaining or
increasing the surface area to volume ratio that is typical of the
10. Sampling
end use application.
10.1 Theidealsampleshouldbeastackofcups,tubs,orlids
12.4 Prepare enough containers to provide adequate
wrapped tightly in clean aluminum foil. Individual packages
such as blown bottles should also be tightly wrapped in clean samples for the number of panelists.
aluminum foil. Multiple samples of the same material may be
12.5 Thetemperatureofthetestmediumattimeofexposure
wrapped together as long as they are identical.
to the rigid material can be varied to be consistent with its
10.2 Cut edges should be avoided when evaluating coex-
intended use (for example, hot fill at 180°F (82°C) or cold fill
truded samples to minimize transfer of volatile compounds
at 72°F (22°C). Likewise, storage temperature of material
from the outer and core layers, that is, those layers that do not
exposed to test media can vary from 72 to 140°F (22 to 60°C))
ordinarily come in contact with the food.
depending on intended product life cycle. It is important that
exposure temperature be consistent within an experiment from
11. Sampling Controls
sample to sample, as well as appropriate for the chosen
11.1 Use fragrance-free soap to wash hands before prepar-
substrate. For example, higher temperatures would not be
ing samples. This will prevent bacterial contamination of the
appropriate for butter or chocolate as substrates.
samples, as well as minimize any odors that could be trans-
12.6 Prepare blank controls by filling glass jars with water,
ferred to the samples.
mineral oil,
...

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: E2609 − 08 E2609 − 08 (Reapproved 2016)
Standard Test Method for
Odor or Flavor Transfer or Both from Rigid Polymeric
Packaging
This standard is issued under the fixed designation E2609; 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 or flavor properties or both of rigid polymeric
packaging closures and fillable materials.
1.2 This test method can be used for single materials or coextruded materials that are foam molded, injection molded, blow
molded, compression molded, or thermoformed polymers.
1.3 The focus of this test method is the evaluation of molded polymer in terms of the transfer of package-related odors, flavors,
or both, to water and other model systems (bland food simulants). Rigid packaging forms vary considerably in type, size, and
shape. Thus, customizing the exact procedure for dealing with the physical requirements for individual packages is the
responsibility of the user.
1.4 This test method assumes testing of the materials at a one-time point; shelf-life testing is not included.
1.5 Refer to Test Method E1870 for the evaluation of inherent odor of packaging material by confinement tests.
1.6 This test method provides sample preparation procedures and two methods of evaluation.
1.6.1 The package performance score method allows for the comparison of any molded polymer sample to another.
1.6.2 The ranking method allows for comparison of samples within the currently tested set only.
1.6.3 The preparation of samples is consistent regardless of the method of evaluation used.
1.7 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical
conversions to SI units that are provided for information only and are not considered standard.
1.8 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 practices and determine the applicability of regulatory
limitations prior to use.
2. Referenced Documents
2.1 ASTM Standards:
D1292 Test Method for Odor in Water
E253 Terminology Relating to Sensory Evaluation of Materials and Products
E460 Practice for Determining Effect of Packaging on Food and Beverage Products During Storage
E619 Practice for Evaluating Foreign Odors in Paper Packaging
E1870 Test Method for Odor and Taste Transfer from Polymeric Packaging Film
3. Terminology
3.1 Definitions—For definitions of terms relating to sensory analysis, see Terminology E253.
3.2 Definitions of Terms Specific to This Standard:
3.2.1 blow molding, v—process of producing a hollow polymeric part by introducing air into a parisen.
This test method 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 April 15, 2008April 1, 2016. Published May 2008April 2016. Originally approved in 2008. Last previous edition approved in 2008 as E2609 – 08.
DOI: 10.1520/E2609-08.10.1520/E2609-08R16.
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
E2609 − 08 (2016)
3.2.2 compression molding, v—process of compressing polymer between two heated platens, using the heat and pressure to
produce a flat sample.
3.2.3 coextruded packaging, n—two or more layers of resin extruded simultaneously and these layers may be different resins
or the same resin.
3.2.4 direct contact, n—packaging material in physical contact with test medium.
3.2.5 foam molding, v—process of producing rigid forms by expanding foam in a closed mold using steam.
3.2.6 injection molding, v—process of forcing molten polymer into a mold.
3.2.7 monolayer packaging, n—packaging consisting of a single layer of material or resin.
3.2.8 package performance score (PPS), n—simple calculation that allows for the comparison of one rigid packaging sample
to another, as long as the same battery of tests is performed on each of the samples.
3.2.8.1 Discussion—
The PPS is calculated by summing the average intensity score for each of the tests in the battery. The PPS can be used to rate
acceptability by comparing it to that of known acceptable material.
3.2.9 thermoformed polymer, n—process of heating a plastic sheet to a formable state then using air or mechanical means to
shape it to the contour of a mold.
3.2.10 rigid packaging, n—polymer that holds its shape after fabrication (that is, foam molded, injection molded, blow molded,
compression molded, or thermoformed polymer).
3.2.10.1 Discussion—
Some end use applications are bottles, cups, tubs, lids, caps and closures.
4. Summary of Test Method
4.1 The potential for contamination of packaged products by transfer from the package is determined by its effect on the flavor,
or odor, or both, of several substrates. Model systems, such as mineral oil, water, butter, milk chocolate, or apple juice, or
combinations thereof, are possible media for transfer.
4.2 The complete procedure includes direct transfer tests that use various media and temperatures:
4.2.1 Mineral oil for odor;
4.2.2 Water for odor and flavor;
4.2.3 Other media, such as butter, milk, chocolate, apple juice, or other products intended for use in the package; and
4.2.4 Ambient and elevated temperature testing.
4.3 Mineral oil and water serve as bland simulants for fatty and aqueous food products, respectively. The actual test media used
should be selected to be most representative of the product(s) that will be packaged, that is, fatty, aqueous, acidic, dry, etc., or
particularly sensitive to the effects of packaging materials.
4.4 Typically, tests are conducted at ambient temperature, but additional performance information can be gained by subjecting
the direct transfer tests to an elevated temperature. Temperature selection should be based on intended use and storage conditions.
4.5 An experienced panel of at least five panelists evaluates the samples. Odor and taste intensities are either ranked or rated,
depending upon the evaluation approach.
4.6 Ranking evaluations are conducted by comparing intensities within a sample set (see Appendix X3). Odor and flavor notes
identified by panel members are reported with a qualitative description for each sample. These identified notes may be useful for
diagnostic purposes (see X3.2).
4.7 For the rating approach, a sample is given an intensity rating for odor or flavor for each test. In addition, odor and flavor
notes are identified and summarized by the panelists (see X2.2). To obtain the sample package performance score (PPS), intensity
ratings are averaged for each test, then summed across all tests (see Appendix X1 and Appendix X2). In addition, qualitative
descriptions are provided for each sample and are typically listed in order of perceived intensity.
NOTE 1—The calculation of the PPS may only be used to compare samples for which the same battery of tests has been performed (see Appendix X2).
4.8 Acceptance or rejection of a sample is determined by comparing its PPS or ranking score to that of representative packages
known to be acceptable for the relevant end uses. Permissible variation from such a standard is estimated from the variance of the
ratings for the representative packages.
E2609 − 08 (2016)
4.9 This test method is consistent with the background information presented in Refs (1-3).
5. 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 panelist screening and
training.
5.2 This test method should be considered as a screening technique for suppliers and end-users to use in assessing the odor or
flavor impact or both of rigid packaging. The application of this test method will result in a PPS or rank data. The determination
for suitability of a package for a particular end-use should be based on a set of predetermined criteria including the PPS or rank
score. Information obtained from the transfer tests can also be used to evaluate the origin of any transferred tastes or odors.
6. Testing Facilities and Personnel
6.1 All testing should be carried out in a location that is odor-free, quiet, temperature-controlled, and not used for chemical
experimentation. Folding tables, about 6 ft in length are convenient for sample preparation and testing. Freestanding, open metal
shelves are useful for storing test equipment. Pegboards permit the storage of glassware so that air can circulate freely yet dust
is kept to a minimum. Glasses should not be inverted on solid shelves as they can pick up and trap odor from shelving. For a general
discourse on testing facilities, see Refs (2, 5, 6).
6.2 Staff and panelists should take precautions to eliminate extraneous odors, such as from personal-care products, smoke, food
products, etc.
6.3 This test method is intended for use by trained panels under leadership of a sensory professional. For discussions on training
panelists, see Refs (3-5, 7-10).
7. Apparatus
7.1 Plastic Spoons, disposable, with no discernible taste or odor.
7.2 Glass Bottles, wide-mouthed, clean and odor-free, with screw-on tops, 4-oz (0.1-kg) size for PPS, 16-oz (0.45-kg) size for
ranking.
7.3 Aluminum Foil, wiped clean with toweling or cheesecloth.
7.4 Glass Beakers, 150-mL size, clean and odor-free.
7.5 Watch Glasses, of a size appropriate to fit over the top of the beaker described in 7.4.
8. Materials
8.1 Mineral Oil, odorless and high purity. Store in a brown glass bottle away from light and heat.
8.2 Water, as odorless and tasteless as possible. If local water is of inadequate quality, bottled water may be used, or the water
may be purified with activated carbon as described in Test Method D1292. Do not use water stored in high-density polyethylene
(HDPE) containers because of its known potential for transfer of odor and flavor.
8.3 Assurances should be made that any product used as a substrate, that is, butter, chocolate, milk, and so forth is free from
off-notes and is typical of that product.
9. Glassware Cleaning
9.1 The jars, bottles, and lids should be clean and odor-free. Wash carefully with an unscented detergent and rinse well.
Glassware should be rinsed finally with whatever water will be used for testing and then air dried or dried in a drying oven at 250°F
(120°C). Care should be taken to ensure that the drying oven is also odor-free. Glassware can develop a chalky character over time,
which cannot be removed by cleaning. Such glassware should not be used for odor and flavor evaluations.
10. Sampling
10.1 The ideal sample should be a stack of cups, tubs, or lids wrapped tightly in clean aluminum foil. Individual packages such
as blown bottles should also be tightly wrapped in clean aluminum foil. Multiple samples of the same material may be wrapped
together as long as they are identical.
10.2 Cut edges should be avoided when evaluating coextruded samples to minimize transfer of volatile compounds from the
outer and core layers, that is, those layers that do not ordinarily come in contact with the food.
The boldface numbers in parentheses refer to the list of references at the end of this standard.
E2609 − 08 (2016)
11. Sampling Controls
11.1 Use fragrance-free soap to wash hands before preparing samples. This will prevent bacterial contamination of the samples,
as well as minimize any odors that could be transferred to the samples.
11.2 All materials for contact, for example, glassware, water, and so forth, should be pretested for absence of odor and flavor.
11.3 Samples should be kept wrapped in clean, uncoated, odorless aluminum foil before testing.
11.4 Avoid contact of samples with anything that could result in odors. This includes marking samples with marking pens,
storing samples in plastic bags, and using adhesive tape or labels to seal samples.
11.5 It is critical to this test method that the same ratio of surface area to volume be maintained for each sample within a run
and from run to run, otherwise, test scores may not be compared to one another or to tests run at a previous time.
12. Procedure for Odor/Taste Transfer by Direct Contact
12.1 It is imperative that all experimental variables (that is, time, temperature, surface area, and volume) be consistent across
experiments to permit comparison of samples. Monolayer packages may be directly filled or immersed in substrate; multilayer
packages shall be directly filled.
12.2 Use actual intended use conditions, if they are known, or increase the volume-to-surface ratio to create conditions that
enhance the production of flavor effects.
2 2
12.3 The usual ratio of surface area to test medium for direct contact testing is approximately 15 in. /3 oz (1 cm /mL). This
provides a surface area to medium ratio similar to that of many packaged food products. Depending on the form of the material,
the samples may be evaluated by filling with or by immersing in the test medium. For immersion in the substrate, samples,
depending on their size, may be used whole or cut into smaller pieces.
12.3.1 Direct Fill—Fill the sample cup, tub, or other container with the actual amount of bland media or food intended in the
end use application. Packages may be sealed with their standard closures or with a piece of clean foil over the mouth of the
package. A closure may need to be placed over the foil as well.
12.3.2 Immersion—Immerse the sample (caps, lids, pieces, and so forth) into the food or bland media, maintaining or increasing
the surface area to volume ratio that
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