Sensory Analysis (Taste and Smell)

The Importance of Sensory Properties in Food Contact Packaging Materials

The basic principle of Regulation (EC) No 1935/2004 of the European Parliament and of the Council states that all materials and articles intended to come into direct or indirect contact with food must be sufficiently inert so as not to put human health at risk and not to cause unacceptable changes in the composition of the food or impairment of its sensory properties such as taste and smell.

Today, migration tests under Regulation 10/2011 are widely practiced, especially for plastic-based food contact materials. However, sensory analyses that evaluate the effects of packaging on the taste and odor characteristics of food are often ignored. However, the evaluation of taste and odor changes caused by packaging is a critical point that the food industry should consider in quality control processes. This is because packaging materials can cause the passage of substances that can cause undesirable changes in the taste and odor of food.

Volatile compounds or the material's own odor that migrate from the packaging to the food, either through direct contact or through the internal volume of the packaging, can negatively affect sensory quality. Particularly in multilayer packaging, this migration can occur from both the outer layers and the inner layers in direct contact. As these transitions often occur at very low levels, they can be difficult to detect by standard chemical analysis. Sensory analysis therefore plays an important complementary role.

Tests Applied in Sensory Analysis

Two main complementary tests have been identified:

1. Odor Test (Headspace Analysis): Involves the evaluation of the odor of the packaging material itself. The test is performed by keeping the packaging in a closed container under certain conditions and analyzing the internal atmosphere by sensory methods.
2. Contact Test: Involves the evaluation of changes in the taste and odor of the food after the packaging has come into contact with the food under real or simulated conditions. In these tests, taste and odor changes are evaluated by sensory analyzers using food or a suitable simulant.

If possible, it is recommended to conduct tests under real food and storage conditions. However, when this is not possible, simulants are used to mimic the same effect. For example, to assess the effect of a plastic tray designed for refrigerated storage, a contact test with a fat-based simulant, such as margarine or butter, at 10 °C for 48 hours can be performed.

Sensory Compliance Tests in NANOLAB

As NANOLAB, we determine the most accurate test conditions to determine the possible effects of food contact packaging materials on taste and odor. We comprehensively analyze the sensory properties of packaging to ensure food safety and product quality.