ASTM E619-17(2023)
(Practice)Standard Practice for Evaluating Foreign Odors and/or Flavors from Paper Packaging
Standard Practice for Evaluating Foreign Odors and/or Flavors from Paper Packaging
SIGNIFICANCE AND USE
3.1 Use—This practice should be used by assessors, trained as described in ASTM STP 758,2 under the direction of a knowledgeable panel leader.
3.2 Significance—This practice can be used to evaluate type and intensity of indigenous and foreign odors and/or flavors in paper packaging materials. A knowledgeable panel leader may be able to determine the source of a foreign odor/flavor from the information obtained from this procedure.
SCOPE
1.1 This practice covers the evaluation of odors in paper packaging and establishes smelling and testing procedures for trained sensory panels.
1.2 This practice covers the evaluation of odors and flavors transferred to various food media from paper packaging.
1.3 This practice covers effective techniques for determining the type and source of the odor/flavor and establishing the severity of the off-note.
1.4 The techniques used in this practice are applicable to all paper packaging products and to auxiliary components, such as coatings, inks, and adhesives, as well as plastic materials used in conjunction with paper.
1.5 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.
1.6 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.
1.7 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
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: E619 − 17 (Reapproved 2023)
Standard Practice for
Evaluating Foreign Odors and/or Flavors from Paper
Packaging
This standard is issued under the fixed designation E619; 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.
This standard has been approved for use by agencies of the U.S. Department of Defense.
1. Scope of a numerical rating scale and also attempt to give a
qualitative description of the off-odor and/or off flavor. The
1.1 This practice covers the evaluation of odors in paper
assembled observations are then interpreted by the panel
packaging and establishes smelling and testing procedures for
leader.
trained sensory panels.
1.2 This practice covers the evaluation of odors and flavors
3. Significance and Use
transferred to various food media from paper packaging.
3.1 Use—This practice should be used by assessors, trained
1.3 This practice covers effective techniques for determin-
as described in ASTM STP 758, under the direction of a
ing the type and source of the odor/flavor and establishing the
knowledgeable panel leader.
severity of the off-note.
3.2 Significance—This practice can be used to evaluate type
1.4 The techniques used in this practice are applicable to all
and intensity of indigenous and foreign odors and/or flavors in
paper packaging products and to auxiliary components, such as
paper packaging materials. A knowledgeable panel leader may
coatings, inks, and adhesives, as well as plastic materials used
be able to determine the source of a foreign odor/flavor from
in conjunction with paper.
the information obtained from this procedure.
1.5 The values stated in SI units are to be regarded as
standard. No other units of measurement are included in this
4. Sensory Test Panel Selection and Training
standard.
4.1 General—Sensory panel selection and training are de-
1.6 This standard does not purport to address all of the
scribed in STP 758 and in references therein.
safety concerns, if any, associated with its use. It is the
responsibility of the user of this standard to establish appro- 4.2 Size—The panel on a specific odor and/or flavor prob-
priate safety, health, and environmental practices and deter- lem should consist of at least five (5) members. When possible,
mine the applicability of regulatory limitations prior to use. the assessors should be drawn from a larger pool of qualified
1.7 This international standard was developed in accor- assessors.
dance with internationally recognized principles on standard-
4.3 Selection—The important criteria in panel selection are:
ization established in the Decision on Principles for the
(a) normal ability to detect and identify odors and flavors; (b)
Development of International Standards, Guides and Recom-
ability to discriminate differences, and reproduce results; and
mendations issued by the World Trade Organization Technical
(c) interest in the testing work for which the assessors are to be
Barriers to Trade (TBT) Committee.
trained. Usually a suitable panel can be recruited from avail-
able employees unless their number is limited. It is helpful if
2. Summary of Practice
panel members have a scientific background, with some
2.1 Under the guidance of the panel leader, qualified and
knowledge of chemistry or food technology; however, this
trained assessors individually examine sample specimens by
should not be a criterion for selection. Nontechnical personnel
one or more of the test procedures described in this practice.
have often proved to be excellent panel members after appro-
Assessors judge the intensity of a perceived off-notes in terms
priate training. No willing and available person should be
excluded from consideration. Panel members should be re-
qualified periodically.
This practice 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 Aug. 1, 2023. Published August 2023. Originally
approved in 1984. Last previous edition approved in 2017 as E619 – 17. DOI: Guidelines for the Selection and Training of Sensory Evaluation Panels, ASTM
10.1520/E0619-17R23. STP 758, ASTM, 1981.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
E619 − 17 (2023)
5. Testing Facilities and Apparatus standardize the particular preparation procedures that seem
best for specific products with which it is concerned.
5.1 General—Appropriate physical conditions for sensory
panel operations are described in MNL 26. 7.2 Methods that Utilize Direct Examination—There are
two categories of direct testing methods: immediate examina-
5.2 Testing Room—Detection of low levels of odor requires
tion without prior confinement and examination after samples
a working space in which individual members of the panel can
have been confined appropriately in a closed container to
concentrate on the task. The room should be comfortable as to
enhance odor intensity.
temperature, humidity, and noise, and relatively free of labo-
7.2.1 Direct Examination Without Confinement—This ap-
ratory industrial odors. If ambient odor levels are too high,
proach is usual in the preliminary investigation of an odor
testing of the samples must be transferred to another location.
problem. Testing may be done by one or two experienced
Interruptions and other distracting influences should be
persons rather than a full sensory panel. Typical useful tech-
avoided.
niques are as follows:
5.3 Sample Containers—Clean, dry, closed, odor-free con-
7.2.1.1 Examining Single Sheets—Crumple one or more
tainers of appropriate sizes are needed for storing samples and
individual sheets of the sample into a loose ball, then partially
for confining specimens to maintain sample integrity. Labora-
open and sniff immediately while holding up to the face. To
tory glassware, capped glass jars, glass battery jars with plate
sample a large roll, cut or tear a conveniently sized represen-
glass lids, and aluminum foil are suitable for this purpose.
tative specimen and test in the same way.
Rubber gaskets or stoppers should not be used. Closures should
7.2.1.2 Examining Stacks of Sheets—Riffle a stack of sheets
provide adequate protection and contribute no odors of their
to expose many fresh surfaces in rapid succession, while
own.
simultaneously sniffing at the edge of the stack.
7.2.1.3 Examining Samples in Bundles—When a stack or
6. Materials
bundle of sample sheets is received appropriately wrapped in
6.1 Water—Moistening of material to intensify odors or to
aluminum foil, open one end temporarily and sniff while gently
develop potential odors is frequently necessary. The water,
squeezing and releasing the package to expel puffs of air.
whether distilled, bottled, or tap, should be smelled and tasted
7.2.1.4 Opening Fresh Surfaces—Valuable information
before use to assure it does not impart additional odor or flavor.
about the origin and severity of an odor contamination can
When necessary, water may be further purified by filtering
often be obtained by exposing fresh surfaces at the instant of
through charcoal.
smelling. For example, coated paper board and corrugated
sheets can be torn apart into two layers from a corner or edge;
6.2 Fatty Materials—Various materials containing oil or fat
several layers may be separated sequentially from more com-
may be used to pick up certain types of odors in transfer tests
plex laminar constructions; wax can be scraped with a knife; or
such as those described in 7.4. Mineral oil (odorless), cream,
glued joints can be broken open.
butter, and milk chocolate are recommended.
7.2.2 Direct Examination After Confinement—The follow-
6.3 Standard Samples—It is good practice to include refer-
ing confinement methods have been used successfully in
ence materials. Commercially produced packaging material
preparing paper packaging materials for odor examination:
representing either satisfactory levels of odor and/or flavor,
7.2.2.1 Confining in Glass Jars—Confine the sample in the
maximum permissible levels of odor and/or flavor, or a
glass jar, with foil or polytetrafluoroethylene (PTFE) lined lid,
currently used product are suitable to use as a control/
for a standardized period (16 h to 24 h) at room temperature
reference. However, maintenance of such standards is usually
(20 °C to 25 °C) or for appropriate periods at elevated tem-
difficult, since age and storage conditions may drastically alter
perature at 40 °C or 60 °C. Refer to Table 1 (end of document).
odor properties. As part of quality control practices, a schedule
Restrict specimen size so as to maintain a minimum of 25 %
should be established for acquiring and discarding standard
head space in a jar. Normally, prepare a separate jar for each
samples; when appropriate, this schedule should be accepted in
assessor. (If the amount of sample is limited, the same jar may
advance by both manufacturer and purchaser. (When a product
be smelled twice, after waiting a minimum of 1 h without
normally contains traces of specific solvents, gas chromato-
opening the jar, in order to allow the headspace to equilibrate.)
graphic analysis is often used to help in selecting standards of
7.2.2.2 Confining in Covered Glass Battery Jars—Store in
uniform quality.)
battery jars (or similar large containers) for a standardized
period (16 h to 24 h) at room temperature (20 °C to 25 °C). Use
7. Methods for Preparing Test Specimens for
a sample of appropriate size. Prepare one jar per sample; this
Examination
will normally suffice for the whole panel.
7.1 General—A single method will not suffice for the
7.3 Methods That Involve Moistening of Samples—Water
preparation of test specimens because of the wide range of
brings out some types of odors. The following techniques may
materials that may be tested and the many types of odors/
be used, and are particularly appropriate for products that
flavors that may be present. The more common methods are
normally may be subjected to moisture (see 5.1 for water
described in this section. Each laboratory should select and
quality):
7.3.1 Examination After Moistening—Put a measured
amount of water on the sample to dampen, and smell imme-
ASTM Manual 26 MNL26 – 26 2ND, Sensory Testing Methods: Second
Edition,. diately or after confining at room temperature (20 °C to 25 °C)
E619 − 17 (2023)
TABLE 1 Sample Preparation Methods to Examine Common Paper Packaging Off-Notes
Odor Direct Odor Moistening Odor or Flavor Transfer
Store Relevant
No After Dampen Mineral Milk
over Water Butter Cream Packaged
Confinement Confinement with water Oil Chocolate
Water Product
Paper and board Inherent Kraft x x x x
A
Musty or Moldy (ground x x x x
wood,
old news paper, waste)
Chlorinated phenol (additive x x
for slime control)
Sour (decomposed starch) x x x
B B
Paper and Board, Volatile additives (casein x x x x
coated: waxed or decomposition)
B B
polyethylene Waxy, oxidized (burnt) x x x x x x x
polyethylene
B
Glassine, coated Inherent in coating; solvent, x x x x x
plasticizer
Ink and varnish Oxidizing oils, solvent, x x x x x x x
plasticizer
C
Adhesive joints (after Solvents, sour starch, added x x x x x
drying) perfume
D D,E
Wax Oil, residual oxidized solvent x x x x
Special Conditions:
A
4 h at 40 °C or 60 °C.
B
16 h to 24 h at 40 °C or 60 °C.
C
Fresh and after 16 h to 24 h at 40 °C or 60 °C.
D
Fresh shavings at room temperature in small containers.
E
Confined with cheese, for example.
or elevated temperature (40 °C to 60 °C) for a standardized level with cream, and test in the same way. This procedure has
period (16 h to 24 h). been widely used for printing ink odors, and is very sensitive.
7.4.4 Examination for Transfer to Milk Chocolate—Place
7.4 Methods That Examine Transfer to an Oily Substance—
the specimen adjacent to an appropriate amount of plain milk
The following are useful procedures to aid in identifying
chocolate in a covered glass Petri dish or a suitable screw cap
off-odors and/or off-flavors and in estimating their potential for
bottle. For a reference sample, place a similar amount of milk
contaminating fatty foods:
chocolate directly in a covered dish without the specimen.
7.4.1 Examination for Transfer to Mineral Oil—Place the
After 1 to 2 days at room temperature (20 °C to 25 °C) taste the
specimen in a glass dish adjacent to, but not in contact with,
control chocolate.
10 mL of odorless mineral oil in a covered 100 mm glass Petri
dish. For a reference sample, put mineral oil in a covered dish 7.5 Methods That Examine Transfer to an Odor and/or
without the specimen. After a standardized storage period (16 h Flavor-Sensitive Commercial Product—To help gauge the
to 24 h) at room temperature (20 °C to 25 °C), smell the test practical significance of a known or alleged off-odor or
specimen of oil and the control oil. As an alternative, form a off-flavor in a packaging material, use the specimen material to
pouch from the specimen, fill to an appropriate level with oil, prepare a package for the appropriate commercial product.
and test in the same way. Oil soluble contaminants such as Hold for an appropriate time at a selected temperature, and
printing ink solvents, kerosene, etc., can be detected by then smell the product and taste it if appropriate, in comparison
smelling the oil and comparing with an oil reference. with a control and/or other packaging material products.
7.4.2 Examination for Transfer to Butter—Prepare a sand-
7.6 Common Off-Odors and Off-Flavors in Paper Packag-
wich consisting of a pat of butter between two pieces of the
ing Materials and Suggested Methods for Their Detection—
specimen, and place in a covered glass Petri dish or a suitable
The information in Table 1 has been assembled to aid in
screw cap jar. (A single test sandwich is adequate for a panel of
selecting appropriate procedures for the preparation of speci-
five assessors.) For a reference sample, place a similar pat
mens.
directly in a covered dish without the specimen. After a
standardized storage period (16 h to 24 h) at room temperature
8. Test Panel Examination
(20 °C to 25 °C), smell and taste the test specimen of butter and
8.1 General—If preliminary examination by a method or
the control butter.
methods selected from Section 7 has shown that there probably
7.4.3 Examination fo
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