Published : 2022-09-19

Sensory and instrumental (GC/MS) evaluation of food packaging quality


Formerly proposed quantitative [1-3] criteria of sensory qualification of plastic packagings for food contact, based on determination of X factor value for real packaging films, have been developed. X values concerning odorants present in packagings can be estimated on the basis of sensory parameters as well as results of instrumental analysis. Parameters determined are: sensory dilution limit of the component investigated Pvol and packaging saturation limit mix, related to the critical values of factor X. Linear relationships between these values [eqns. (2)-(4)] permit straight forward estimation missing parameter provided two others are known, occasionally only Pvol-value is needed. Formulated criteria have been experimentally checked by instrumental analysis using GC/MS in SCAN and SIM modes. Eight solvents, common in food packaging overprints and suspected of latent toxicity were analyzed that way both in the sensory and subsensory ranges.




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Sarzyński, W., & Jaszczyński, J. (2022). Sensory and instrumental (GC/MS) evaluation of food packaging quality. Polimery, 46(4), 261-267. Retrieved from