Sensory analysis – odor and flavor (EN 1230-1 and -2)
Standards EN 1230-1 and EN 1230-2 specify the testing procedure for assessing the odor and flavor released by food contact materials made of paper or board.
This analysis applies to all kinds of paper and board, including coated and/or printed materials, intended to come into direct or indirect contact with food.
- Suitable sample matrices
- Paper and board intended to come into contact with food
- Required sample quantity
- 12 pieces of A4-size sheets (or 72 dm2 of surface area)
- Typical turnaround time
- 3 weeks after receiving the samples
- Available quality systems
- Accredited test method
- Standard
- Method expert
Food contact materials
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