Guideline for sensorial Analysis of Food containers/packages (NMKL Procedure No. 19, 2007)
The guidelines in this NMKL Procedure are
based on national as well as international
recommendations and standards, and also
on experience gained over many years.
The document provides a number of different pro
cedures which may be a
pplied in the sensory
evaluation of food packaging, and po
ints out critical asp
ects and potential pitfalls of this work.
focuses mainly on the sensory aspects of packaged
foods relating to odour
and taste evaluation,
and consequently does not deal
with issues such as the design
and practical usability of the
packaging. The field of application is wide, and
covers issues such as
control of incoming materials, evaluation of st
orage conditions for packaged goods, and controls
to ensure compliance with appl
icable rules and regulations.