The Role of Sensory Analysis in Packaging Materials

The Role of Sensory Analysis in Packaging Materials and Substances in Contact with Food

What Is Sensory Analysis?

Sensory testing is a scientific method in which products are evaluated through human senses (sight, smell, taste, touch, and hearing) to determine consumer preferences. These tests are used to assess a product’s acceptability, quality level, and differences compared to competing products.

Terms Used in Sensory Testing

• Panel: A group of people who evaluate products in sensory tests.
• Reference Product: A standard product used for comparison.
• Sensory Attribute: The characteristics of a product that can be perceived by the senses (e.g., color, aroma, taste, texture).
• Threshold Value: The lowest level at which a characteristic can be detected.

Why Is Sensory Analysis Conducted?

As stated in the General Provisions section of the Turkish Food Codex Regulation on Materials and Substances in Contact with Food,

ARTICLE 5 – (1) Materials and substances covered by this Regulation must be produced in accordance with good manufacturing practices, and under normal or anticipated conditions of use, no migration from the components of the material or substance into the food may occur in quantities that:

a) Endanger human health, or,

b) Cause undesirable changes in the composition of the food, or,

c) Cause deterioration in its sensory properties,

therefore, sensory analysis must be conducted for every product that comes into contact with food.

As a test procedure regarding the safety of food packaging and plastic materials in contact with food:

• TS 13793 Sensory Analysis: Tests on Packaging and Packaging Materials for Food Products
• DIN 10955 - Sensory Analysis - Testing of Packaging Materials and Packages for Foodstuffs
• BS EN 1230-1: Paper and board intended to come into contact with foodstuffs. Sensory analysis: Odor
• BS EN 1230-2: Paper and board intended to come into contact with foodstuffs. Sensory analysis: Off-flavor (taint)

These standards are taken into account in the work.

How Are Sensory Tests Conducted?

These tests are a crucial tool for the development and improvement of products in the food industry. Sensory panel analysis involves evaluations made by people using their basic sensory perceptions—taste, smell, and sight.

Sensory tests,

• are conducted by experienced panelists in our specially designed sensory analysis laboratories.
• Panelists are trained prior to the test.
• During the test, panelists evaluate product samples under specific conditions and record their results on a form.

This test aims to detect, through sensory means, substances entering the test sample either through the air-filled space above the product (odor test) or through the air-filled space itself or by direct contact (taste test). The taste test is conducted using the test substance—either the original packaged food product or an appropriate food simulant—while the smell test is performed by smelling test portions that have been stored under specific conditions for a certain period to control for any differences.

• Panel Tests (Physical Tests): In evaluations conducted by a group of test participants, the material’s physical properties and sensory perceptions (touch, smell, appearance) are systematically analyzed.
• Odor Tests: Odor is a characteristic arising from the interaction between the plastic material and its environment and is of particular importance in food packaging. Odor tests are conducted to measure how the odor of a specific plastic material is perceived by consumers.
• Taste Tests: The effect of plastic materials on taste can be examined in applications such as food packaging. This is typically a test conducted for very specific products.

What Are the Food Simulants Used for Taste Tests?

For materials other than Paper and Cardboard Packaging, examples of food simulants that can be used are as follows:

• Unsalted butter; for food products that are primarily fatty and contain water.
• Grated milk chocolate; for food products that are primarily fatty and contain no water.
• Coconut oil; as cooking oil in microwave tests for fatty foods
• Lactose and sugar-containing biscuits; for dry food products.
• Potable tap water or low-carbonated mineral water, apple juice, and 0.2% (w/w) acetic
• acid; for aqueous and acidic food products.
• Ethanol, 10%; for alcoholic products.

When the original packaging material is unknown or when the material’s contact with various food products is subject to testing, the analysis is conducted using food analogues. When the material is intended to come into contact with only a specific food product, the analysis must be performed using that specific food product.

Determination of Packaging Contact Conditions:

There are various methods for establishing direct contact between packaging and food products:

a) Immersion (contact with both surfaces)

b) Bag, package, or empty container (contact with a single inner surface)

c) Sandwich test

d) Inside ready-to-use commercial packaging (single-surface contact on the inner side)

e) High-temperature contact

f) Microwave contact (single-surface contact on the inner side)

g) Baking paper

Unless specific storage conditions are specified or uses are evaluated, test portions should be stored in a dark environment at 23°C or at a temperature appropriate for the test substance or application requirements. Normally, a storage period of 20 to 24 hours is sufficient for a direct degradation test; however, for indirect degradation, the storage period may be extended to 44 to 48 hours. In some cases, such as with packaged sensitive products or when a longer storage period is anticipated, a longer storage period may be agreed upon. 40°C for 10 days should be considered prolonged exposure. If necessary, temperature applications may be added after storage. If the manufacturer has specified a longer storage period, this storage period is added to the analysis temperature and duration for the test.

Evaluation of Packaging Contact Conditions:

Odor Difference from the Standard Sample

The evaluation must be conducted using the following intensity scale:

- 0 = No detectable odor difference

- 1 = Only a detectable odor difference is present (but it is still difficult to identify)

- 2 = Slight odor difference

- 3 = Distinct odor difference

- 4 = Strong odor difference (This intensity does not necessarily have to be the highest perceived intensity)

Taste Difference from the Control or Standard Sample

The evaluation must be conducted using the following intensity scale:

- 0 = No detectable taste difference

- 1 = Only a detectable taste difference is present (but it is still difficult to identify)

- 2=Mild taste difference

- 3=Distinct taste difference

- 4=Strong taste difference (This intensity does not necessarily have to be the highest perceived intensity)

At least six consistent results must be obtained. In case of disagreement, the test must be repeated. Numerical evaluation and analytical systems are used to determine various sensory characteristics.

Why Work with Us?

In our team, the panel chair selects the appropriate method, prepares the panel samples, and presents them to the panelists. The samples prepared by the panel chair are evaluated by different panelists, who then fill out the forms. The panel chair processes the evaluations on the forms to conduct suitability assessments and performs these critical analyses accurately and reliably.