DIN 10955:2024-01
Sensory analysis - Testing of food contact materials and articles (FCM)
| Fecha edición: |
2024-01-01
En Vigor
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| Idiomas disponibles: | Inglés, Alemán |
| Resumen: | This document specifies a method for the sensory analysis of materials and articles intended to come into contact with food (food contact materials (FCM)). The method is intended to verify the legal compliance of FCMs with regard to the sensory deterioration of food by transferred constituents of the FCM (Art. 3(1) (c) Regulation (EC) No. 1935/2004). In addition, analysis of this standard can be used for quality assurance, product development or verification of contractual agreements. The purpose of the test is: - to qualitatively describe the intrinsic odour of a food contact material and/or to indicate its intensity on an ordinal scale of 0 to 4; - the analysis for significant sensory differences between a test sample (in contact with an FCM) and a reference sample; - sensory description of the components passing through the air or by direct contact to a test substance under the specified test conditions and to indicate their intensity on an ordinal scale from 0 to 4. Original fillings or test food can be used as test substances. This document applies to the testing of materials and articles made of all materials with the exception of paper and board which, according to the decision of the head of testing, should be tested in indirect contact with a test food at room temperature according to DIN EN 1230-2 or whose intrinsic odour should be evaluated according to DIN EN 1230-1. Examples for a test according to DIN EN 1230-2 are folding boxes for solid food such as cereal products and confectionery (also in direct contact). Examples for a test according to DIN 10955 are coffee/tea filters, paper straws, pizza boxes, kitchen towels, baking paper and baking cups. Sensory changes of packaged food which do not result from transferred constituents of the packaging material, but result from packaging material properties such as gas permeability (oxygen, carbon dioxide), water vapour barrier or light transmission, are not subject of this document. |
| Keywords: | Definitions|Food packages|Food products|Inspection|Inspection specification|Means of packaging|Odours|Olfactory analysis|Ordinal scale|Packages|Packaging materials|Sensory analysis|Taste|Taste tests|Testing|Testing conditions |
| ICS: | 67.250 - Materiales y artículos en contacto con alimentos, 67.240 - Análisis sensorial |
| CTN: | |
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Reemplazo Normas |
Reemplaza a DIN 10955:2023-10 |
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