Organoleptic measurement of odour or taste transfer from packaging materials to standardised test foods.
Generally also known as "Robinson test". In the test, 2 comparison samples and a sample stored in the packaging (e.g. still water) are tested. The sensory team (panel) consists of several, trained persons who have to recognise the odour/taste deviation and classify it afterwards. In this way, packaging and packaged goods can be tested.