In the DIN 10955 standard published by the German Standardization Institute (DIN), test methods are defined for the sensory analysis of packaging materials designed for the packaging of foodstuffs in direct contact with the packaging material. The rationale for these test methods is to determine the migration of odor and flavor impairing substances from the material on the food. The tests are valid for assessing whether the material is suitable for the packaging of the foodstuff that it is intended to come into contact with. This standard only partially applies to the sensory analysis of paper and board. EN 1230-1 and EN 1230-2 standards are applied for the sensory analysis of paper and cardboard related to bad odor and bad taste in indirect contact at room temperature.
The DIN 10955 standard describes test methods for evaluating changes in the sensory properties of foodstuffs caused by packaging. This standard applies to all materials used for packaging foodstuffs, for example paper, cardboard, plastic, foil or wood. Also, in order to check food compatibility from a sensory point of view, the scope is expanded to include any object intended to come into contact with foodstuffs, for example kitchen utensils, coatings, brochures or pieces of equipment such as gaskets or pipes.
In the case of specific packaging, sensory analyzes allow to understand whether the container retains the organoleptic properties of the food unchanged or has changed due to volatile substances migrating into it. This feature of containers in contact with food is also a requirement stipulated in the legal regulation numbered 1935/2004.
The test covers sensory active substances that, under defined conditions, pass from the test material to the air gap (odor test) or pass through the air gap or pass into the test substance in direct contact (taste test). The ability of the tested foodstuffs to absorb or dissolve these substances plays a role in determining the test time. The odor test is carried out under defined conditions after a certain storage period of the test preparations. Taste test is performed by difference tests on test items.
Our organization also provides testing services for packaging materials and packages for food products, within the scope of DIN 10955 standard, with its trained and expert staff and advanced technological equipment, among the numerous test, measurement, analysis and evaluation studies it provides for businesses in various sectors.
To get an appointment, to get more detailed information or to request an evaluation, you can ask us to fill in our form and reach you.
EUROLAB reporting and certification activities, United Accreditation Foundation (UAF), Turkish Accreditation Agency (TÜRKAK), Enterprise Accreditation Foundation (EAF) based on the accreditation provided by its institution. The Enterprise Accreditation Foundation (EAF) is also a signatory to the United Nations (UN GLOBAL COMPACT).
