Sensory analysis – transfer of odor and flavor from food contact materials (DIN 10955)
Standard DIN 10955 specifies test methods for the sensory analysis of food contact materials and articles that are intended for direct food contact.
This analysis is performed according to the standard to determine the migration of odor and flavor from the packaging material to the food.
- Suitable sample matrices
- All food contact materials (FCM)
- Required sample quantity
- 6 items or articles
- Typical turnaround time
- 3 weeks after receiving the samples
- Quality system
- Accredited test method