ASTM E460-88(2003)e1

Standard Practice for Determining Effect of Packaging on Food and Beverage Products During Storage

SCOPE
1.1 This practice is designed to detect the changes in sensory attributes of foods and beverages stored in various packaging materials or systems, or both. It is not a practice intended to determine shelf-life.
1.2 This practice may be used for testing a wide variety of materials in association with many kinds of products. There are many ways in which a packaging material may influence a product during storage. First, the packaging material may contaminate the product with off-flavors by direct transfer of packaging component compounds to the product. Second, the packaging material may adsorb components from the product which may then be further transferred to the atmosphere, thus reducing aroma intensity in the product. Third, external contaminants may permeate the package and possibly be transferred to the product. In addition to flavor influences, packaging materials may allow color or textural changes, or both, and many other measurable sensory effects.

General Information

• Status: Historical
• Publication Date: 31-Oct-2003
• ICS: 55.020 - Packaging and distribution of goods in general
• ICS: 67.250 - Materials and articles in contact with foodstuffs
• Technical Committee: E18 - Sensory Evaluation
• Drafting Committee: E18.05 - Method Applications - Specific Uses or Assessors

Relations

• Replaces: ASTM E460-88(1995) - Standard Practice for Determining Effect of Packaging on Food and Beverage Products During Storage
• Effective Date: 01-Nov-2003
• Replaced By: ASTM E460-04 - Standard Practice for Determining Effect of Packaging on Food and Beverage Products During Storage
• Effective Date: 01-May-2004
• Referred By: ASTM F1640-21 - Standard Guide for Selection and Use of Contact Materials for Foods to Be Irradiated
• Effective Date: 01-Nov-2003
• Referred By: ASTM E1870-11(2019) - Standard Test Method for Odor and Taste Transfer from Polymeric Packaging Film
• Effective Date: 01-Nov-2003
• Referred By: ASTM E2609-08(2022) - Standard Test Method for Odor or Flavor Transfer or Both from Rigid Polymeric Packaging
• Effective Date: 01-Nov-2003

Standards Content (Sample)

NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
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e1
Designation: E 460 – 88 (Reapproved 2003)
Standard Practice for
Determining Effect of Packaging on Food and Beverage
Products During Storage
This standard is issued under the fixed designation E 460; 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.
e NOTE—Keywords were added in December 2003.
1. Scope 2.3 Periodically, samples of all treatments are withdrawn
and evaluated versus a designated control by a qualified panel.
1.1 This practice is designed to detect the changes in
Results are subjected to appropriate statistical analyses to
sensory attributes of foods and beverages stored in various
determine whether there are significant differences among
packaging materials or systems, or both. It is not a practice
treatments.
intended to determine shelf-life.
2.4 Withdrawals are continued either through the originally
1.2 This practice may be used for testing a wide variety of
planned length of storage, or until definitive results are
materials in association with many kinds of products. There are
obtained. Differences which are identified may not necessarily
many ways in which a packaging material may influence a
be detrimental to the product.
product during storage. First, the packaging material may
contaminate the product with off-flavors by direct transfer of
3. Significance and Use
packaging component compounds to the product. Second, the
3.1 This practice is designed to determine the effects of
packaging material may adsorb components from the product
different packaging materials whether of construction or sys-
which may then be further transferred to the atmosphere, thus
tems (overpack, inert atmosphere, etc.), or both. Different
reducing aroma intensity in the product. Third, external con-
packaging materials may require different packaging systems
taminants may permeate the package and possibly be trans-
and thus detectable differences may not be experimentally
ferred to the product. In addition to flavor influences, packag-
separable from these influences. The practice then, is limited to
ing materials may allow color or textural changes, or both, and
those situations where comparative results are meaningful.
many other measurable sensory effects.
This practice should be used where experimental materials or
2. Summary of Practice alternate storage conditions are evaluated against a known
control, for example, a soft drink in cans with experimental
2.1 A homogeneous lot of the product is packaged in the
liners versus known liners, or potato sticks in plastic bags
different ways to be considered in the test. Packaging opera-
versus coated paper bags. Accepted industry standard pack-
tions must be controlled to ensure that all units are treated alike
ages, such as glass bottles and metal cans may also be used as
except for the differences inherent in the different packaging
controls.
materials. To reduce error from test product variability a single
production lot should be used. Where a single lot is not feasible
4. Design of Study
a sufficient number of replicates should be used, taking care not
4.1 Number of Treatments—The number of alternate pack-
to introduce additional variables.
ages or systems that may be assessed is dependent upon panel
2.2 Design the study to specify all appropriate storage
capabilities. Preliminary testing should be used to determine
conditions, intervals between tests, and total length of study. A
the appropriate number of samples that can be presented during
sufficient number of units of each packaging treatment are
a single panel session without inducing panelist fatigue or
stored under predetermined storage conditions to provide the
adaptation and the number of panels that can be run within the
necessary material for panel testing.
project time frame.
4.2 Test Product and Packaging Material:
This practice is under the jurisdiction of ASTM Committee E18 on Sensory
4.2.1 The selection of the test products is usually indicated
Evaluation of Materials and Products and is the direct responsibility of Subcom-
by the interest in testing a specific packaging system.
mittee E18.05 on Sensory Applications—General.
Current edition approved Nov. 1, 2003. Published December 2003. Originally
approved in 1972. Last previous edition approved in 1995 as E 460 – 88 (1995).
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
e1
E 460 – 88 (2003)
4.2.2 The original lot of product should be homogeneous 5.1.1 Select a test method appropriate for detecting differ-
and representative of the product. When homogeneity is not ences in products. The following tests are commonly used:
possible, allocate sufficient units of the product to each Triangle, Duo-Trio, Degree of Difference, Descriptive Analy-
packaging treatment using an appropriate statistical design. sis, and Paired Comparison.
4.2.3 Ensure that both initially and at every test interval the 5.1.2 The selection of a method will depend on the product,
test products meet all required microbiological, physical, and the type of panel available, time, money, and the information
chemical standards prior to panelist ingestion. needed.
4.2.4 Packaging operations must be controlled to ensure that 5.1.3 If the objective is to determine whether a difference
all units are treated alike except for the differences inherent in exists, the following tests are commonly used: Triangle,
the different packaging materials. Duo-Trio, or Degree of Difference, or a combination thereof. If
4.3 Storage Conditions: the objective is
...