Description
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 procedures which may be applied in the sensory evaluation of food packaging, and points out critical aspects and potential pitfalls of this work. It 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 continuous production control of incoming materials, evaluation of storage conditions for packaged goods, and controls to ensure compliance with applicable rules and regulations.