GB/T 25006-2010
ActiveSensory analysis－Methods for assessing modifications to the flavour of foodstuffs due to packaging
感官分析 包装材料引起食品风味改变的评价方法
Application Summary AI generated
This standard specifies sensory analysis methods for evaluating changes in food flavor caused by packaging materials. It is applied in the food industry and packaging development to test how materials like plastics, coatings, or laminates affect taste and odor. The methods are used during product quality control, shelf-life studies, and packaging material selection to ensure flavor integrity.
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Sensory analysis method--Flavour profile test
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Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.