GB/T 25006-2010 Active National standards

GB/T 25006-2010 Sensory analysis—Methods for assessing modifications to the flavour of foodstuffs due to packaging

Publish Date: 2010-09-02 Implement Date: 2010-12-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Basic Information

Standard Code: GB/T 25006-2010

Standard Type: National standards

Standard Status: Active

is_force_gb: no

CCS Name: Food Composite

ICS Name: Food processing

Publish Date: 2010-09-02

Implement Date: 2010-12-01

Pages: 23 pages

Scope

This standard specifies the evaluation method for changes in the sensory characteristics of food (or simulated food) caused by packaging materials.
This standard can be used for the initial screening of suitable packaging materials for products, and can also be used for subsequent acceptance screening of packaging materials in individual batches or production processes (see Appendix A).
This standard applies to all food packaging materials (such as paper, cardboard, plastics, foils, wood, etc.) and any materials and products that may come into contact with food (such as kitchen utensils, packaging coatings, printed materials, or certain parts of equipment such as seals or pipes), in order to ensure the compatibility of food and its packaging materials using sensory analysis techniques in accordance with mandatory regulations.