This document provides a method for the sensory analysis of odour from paper and paperboard intended to come into contact with food. It outlines procedures for the assessment of odour characteristics, including the identification and description of odour attributes. The standard is applicable to the evaluation of paper and paperboard materials used in food packaging and other food contact applications. It defines the conditions for sample preparation, the selection of assessors, and the conduct of sensory tests. The method described is intended to ensure consistency and reliability in the sensory evaluation process. It includes guidelines for the recording and reporting of sensory data. The standard supports the objective assessment of odour properties that may affect the quality and safety of food products. It is designed to be used in conjunction with other relevant standards for the sensory analysis of food contact materials.
*** Please note: This description may not be accurate, please refer to the official documentation.