1、Designation:E187011Standard Test Method forOdor and Taste Transfer from Polymeric Packaging Film1This standard is issued under the fixed designation E1870;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revision,the year of last revision.A nu
2、mber in parentheses indicates the year of last reapproval.Asuperscript epsilon()indicates an editorial change since the last revision or reapproval.1.Scope1.1 This test method covers a recommended procedure forexamining odor and taste properties of polymeric film intendedfor use as flexible packagin
3、g materials.This test method can beused for single(mono)layers,coextruded,and laminatematerials.The focus of this test method is the evaluation of thefilm in terms of its perceived inherent odor and the transfer ofpackage-related odors,or flavors,or both,to water and othermodel systems(bland food si
4、mulants).1.2 This test method assumes testing of the films at aone-time point;shelf-life testing is not included.Please see Ref(1)2for discussion of shelf-life testing.1.3 This test method can provide sample preparation proce-dures and two methods of evaluation.The Film PerformanceScore Method allow
5、s for the comparison of any film sample toanother.The Ranking Method allows for comparison ofsamples within a set.The preparation of samples is consistentregardless of the method of evaluation used.1.4 This standard does not purport to address all of thesafety concerns,if any,associated with its use
6、.It is theresponsibility of the user of this standard to establish appro-priate safety and health precision and determine the applica-bility of regulatory limitations prior to use2.Referenced Documents2.1 ASTM Standards:3D1292 Test Method for Odor in WaterE460 Practice for Determining Effect of Pack
7、aging on Foodand Beverage Products During StorageE619 Practice for Evaluating Foreign Odors in Paper Pack-agingE253 Terminology Relating to Sensory Evaluation of Mate-rials and ProductsE2609 Test Method for Odor or Flavor Transfer or Bothfrom Rigid Polymeric Packaging3.Terminology3.1 Definitions of
8、Terms Specific to This Standard:3.1.1 blown film,nmonolayer or coextruded film blownby air into a bubble,which is then flattened.3.1.2 coextruded film,ntwo or more layers of resinextruded simultaneously.These layers may be different resinsor the same resin.3.1.3 direct contact,npackaging material in
9、 physical con-tact with test medium.3.1.4 extrusion coating,nprocess of applying a moltenpolymer to a moving substrate.3.1.5 film performance score(FPS),nFPS is a simplecalculation that allows for the comparison of one film sampleto another,as long as the same battery of tests is performed oneach of
10、 the film samples.The FPS is calculated by summingthe average score for each of the tests in the battery.The FPScan be used to rate acceptability by comparing it to that ofknown acceptable material.3.1.6 indirect contact,npackaging material not in physicalcontact with test medium but sharing the sam
11、e confinedairspace with the medium.3.1.7 laminated film,nprocess of using a molten polymerto adhere two substrates to each other.3.1.8 monolayer film,nfilm consisting of a single layer ofone packaging material or resin.4.Summary of Test Method4.1 The inherent odor level of the film is estimated from
12、 theintensity of odors developed upon confinement.The potentialfor contamination of packaged products by transfer from thefilm is determined by its effect on the taste,or odor,or both,ofseveral substrates.Model systems,such as mineral oil,water,butter,milk chocolate,or apple juice,or combination the
13、reof,are possible media for transfer.4.2 The complete procedure includes three categories oftests that use various media and temperatures:1This test method is under the jurisdiction ofASTM Committee E18 on SensoryEvaluation and is the direct responsibility of Subcommittee E18.05 on SensoryApplicatio
14、ns-General.Current edition approved March 1,2011.Published July 2011.Originallyapproved in 1998.Last previous edition approved in 2004 as E1870 04.DOI:10.1520/E1870-11.2The boldface numbers in parentheses refer to the list of references at the end ofthis standard.3For referenced ASTM standards,visit
15、 the ASTM website,www.astm.org,orcontact ASTM Customer Service at serviceastm.org.For Annual Book of ASTMStandards volume information,refer to the standards Document Summary page onthe ASTM website.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United
16、States1 4.2.1 Confined Aroma(Inherent Odor at Ambient or El-evated Temperature).4.2.2 Indirect Transfer(Vapor Transfer)Tests:4.2.2.1 Mineral oil for odor transfer;4.2.2.2 Spring water for odor and flavor transfer;and4.2.2.3 Other media,such as butter,milk chocolate,or applejuice.4.2.3 Direct Transfer Tests:4.2.3.1 Mineral oil for odor;4.2.3.2 Spring water for odor and flavor;4.2.3.3 Other media,such as butter,milk chocolate,or applejuice;and4.2.3.4 Ambient and elevated temperature testing.4.2.4
