Packaging

To assess packaging we perform organoleptic tests:

we assess the overall looks, tightness, permanence of print,
we assess potential possibility of alien tastes and odour from packaging to food.

Sensory analysis of taste and odour allows to evaluate the potential worsening of sensory features of a product and at the same time its acceptability for consumers.
The above regards mainly products stored in packages of not the highest quality.

Taste and odour carrying may be caused by undesirable components or contaminants from packages such as volatile compounds or monomers soluble in fats, plastificators etc.