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【英文标准名称】:Sensoryanalysis-Methodsforassessingmodificationstotheflavouroffoodstuffsduetopackaging
【原文标准名称】:感官分析.评定食品包装引起的味道改变的方法
【标准号】:BSISO13302-2003
【标准状态】:现行
【国别】:英国
【发布日期】:2003-08-21
【实施或试行日期】:2003-08-21
【发布单位】:英国标准学会(BSI)
【起草单位】:BSI
【标准类型】:()
【标准水平】:()
【中文主题词】:定义;包装手段;包装件;包装材料;试验;食品;感官分析(食品);感官分析;品尝检验;嗅觉分析;检验规范;气味;检验
【英文主题词】:Definition;Definitions;Foodproducts;Inspection;Inspectionspecification;Meansofpackaging;Odours;Olfactoryanalysis;Packages;Packagingmaterials;Sensoryanalysis;Sensoryanalysis(food);Tastetests;Testing
【摘要】:ThisInternationalStandarddescribesmethodsforassessingthechangescausedbypackagingtothesensoryattributesoffoodstuffsortheirsimulants.Themethodologycanbeusedasinitialselectiontoassessasuitablepackagingmaterialorassubsequentacceptabilityscreeningofindividualbatches/productionrun(seeAnnexA).ThisInternationalStandardisapplicabletoallmaterialsusableforpackagingfoodstuffs(e.g.paper,cardboard,plastic,foils,wood).Moreover,thescopecanbeextendedtoanyobjectsintendedtocomeintocontactwithfoodstuffs(e.g.kitchenutensils,coatings,leaflets,orpartsofequipmentsuchassealsorpiping)withtheaimofcontrollingfoodcompatibilityfromasensorypointofviewaccordingtothelegislationinforce.
【中国标准分类号】:X04
【国际标准分类号】:67_240
【页数】:36P.;A4
【正文语种】:英语