Sensory analysis. Methods for assessing modifications to the flavour of foodstuffs due to packaging Ingestion-build-221493 3 The Knowledge Management context

3 The Knowledge Management context

Determination of permanganate time

– method A: cut-back

BS 2A 175 on aluminum alloy bolts is relevant to:

BS EN 1640 also indicates that there are additional requirements in the level 3 standards

Sensory analysis. Methods for assessing modifications to the flavour of foodstuffs due to packaging Ingestion-build-221493 3 The Knowledge Management context1 Scope This International Standard describes methods for assessing the changes caused by packaging to the sensory attributes of foodstuffs or their simulants. The methodology can be used as initial selection to assess a suitable packaging material or as subsequent acceptability screening of individual batches production run (see Annex A). This International Standard is applicable to all materials usable for packaging foodstuffs (e. g. paper,