Sensory Evaluation to Identify Off-Flavor derived from Packaging Material

Barbara Siegmund*, Elisabeth Wrana, Erich Leitner

*Korrespondierende/r Autor/-in für diese Arbeit

Publikation: Beitrag in Buch/Bericht/KonferenzbandBeitrag in Buch/BerichtBegutachtung


This chapter introduces the sensory evaluation of packaging materials such as paper, board, or plastics that are intended to be used for the packaging of foods, cosmetics, or health-care products. Flavor defects are frequently detected in packaged goods, which may result from the interaction of the packaged commodity with its packaging material. The identification of the off-flavor-causing compounds is essential to identify the sources of contamination and to prohibit their prospective formation. Sensory evaluation may contribute significantly to accelerate the analytical procedures for identifying the off-flavor compounds. Hence, we address the importance and potential difficulties of the sensory evaluation of packaging materials, the specific training, and the required sensory performance of the panelists, together with the specific requirements regarding sample selection, storage, and sample preparation. Finally, the importance of odor threshold values as well as ethical considerations is discussed.

TitelNonfood Sensory Practices
Redakteure/-innen Anne-Marie Pensé-Lheritier, Irene Bacle, Julien Delarue
Herausgeber (Verlag)Elsevier Limited
ISBN (elektronisch)9780128219393
ISBN (Print)978-0-12-821939-3
PublikationsstatusVeröffentlicht - 2022

ASJC Scopus subject areas

  • Ingenieurwesen (insg.)
  • Agrar- und Biowissenschaften (insg.)


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