+49 441 94986-0

Information about tests

sensory analysis of packaging materials/transition of sensory perceptible substances to (test) foodstuffs

Organoleptic determination of the flavour transition (gustatory, olfactory and trigeminal sensations may be influenced by tactile, thermal, painful and/or kinaestesic effects) from packaging materials to standard test foodstuffs, commonly known as the "Robinson test", as well as change in appearance and odour of the (test) foodstuff.

test method:Overall migration (OML), Sensory analysis, colour fastness, microbiology
Norms: DIN 10955 (2004-06)
DIN 10950 (2020-09)
DIN 10964 (2014-11)
DIN EN 1230-2 (2018-10)
DIN EN ISO 4120 (2007-10)
DIN EN ISO 5495 (2016-10)
ISO 13302 (2003-08)
ISO 483 (2005-11)
Needed sample size:Small reel (if not available: film stack or original sample in gas-tight packaging)



back to overview Overall migration (OML), Sensory analysis, colour fastness, microbiology