Sensory Evaluation to Identify Off-Flavor derived from Packaging Material

Barbara Siegmund*, Elisabeth Wrana, Erich Leitner

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review


This chapter introduces the sensory evaluation of packaging materials such as paper, board, or plastics that are intended to be used for the packaging of foods, cosmetics, or health-care products. Flavor defects are frequently detected in packaged goods, which may result from the interaction of the packaged commodity with its packaging material. The identification of the off-flavor-causing compounds is essential to identify the sources of contamination and to prohibit their prospective formation. Sensory evaluation may contribute significantly to accelerate the analytical procedures for identifying the off-flavor compounds. Hence, we address the importance and potential difficulties of the sensory evaluation of packaging materials, the specific training, and the required sensory performance of the panelists, together with the specific requirements regarding sample selection, storage, and sample preparation. Finally, the importance of odor threshold values as well as ethical considerations is discussed.

Original languageEnglish
Title of host publicationNonfood Sensory Practices
Editors Anne-Marie Pensé-Lheritier, Irene Bacle, Julien Delarue
PublisherElsevier Limited
Number of pages26
ISBN (Electronic)9780128219393
ISBN (Print)978-0-12-821939-3
Publication statusPublished - 2022


  • Migration
  • Odor threshold values
  • Off-flavor
  • Packaging material
  • Panelists
  • Paper and board
  • Permeation
  • Plastics
  • Sample preparation
  • Sensory evaluation

ASJC Scopus subject areas

  • Engineering(all)
  • Agricultural and Biological Sciences(all)

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