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AS 2609.1-1983

AS 2609.1-1983

Materials used for the packaging of food and beverages - Methods for the assessment of odour and taint - Sensory methods

standard by Standards Australia, 01/01/1983

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Relates to assessment by sensory methods of odour and taint packaged foods and beverages from packaging materials. Includes separate procedures for odour and for taint, and sets out recommendations for selection and operation of test panels. Also provides for selection of model substances for taint test, and a simplified method of sample preparation for the taint test, e.g. for butter and cheese products.

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Published: 01/01/1983 File Size: 1 file , 64 KB

Document History

  1. AS 2609.1-2005


    Methods for assessing modifications to the flavour of foodstuffs due to packaging - Sensory analysis

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    Materials used for the packaging of food and beverages - Methods for the assessment of odour and taint - Sensory methods

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