ASTM E2609-08(2022)

This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the
Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
Designation: E2609 − 08 (Reapproved 2022)
Standard Test Method for
Odor or Flavor Transfer or Both from Rigid Polymeric
Packaging
This standard is issued under the fixed designation E2609; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope responsibility of the user of this standard to establish appro-
priate safety, health, and environmental practices and deter-
1.1 This test method covers a recommended procedure for
mine the applicability of regulatory limitations prior to use.
examining odor or flavor properties or both of rigid polymeric
1.9 This international standard was developed in accor-
packaging closures and fillable materials.
dance with internationally recognized principles on standard-
1.2 This test method can be used for single materials or
ization established in the Decision on Principles for the
coextruded materials that are foam molded, injection molded,
Development of International Standards, Guides and Recom-
blow molded, compression molded, or thermoformed poly-
mendations issued by the World Trade Organization Technical
mers.
Barriers to Trade (TBT) Committee.
1.3 Thefocusofthistestmethodistheevaluationofmolded
2. Referenced Documents
polymer in terms of the transfer of package-related odors,
flavors, or both, to water and other model systems (bland food
2.1 ASTM Standards:
simulants). Rigid packaging forms vary considerably in type,
D1292 Test Method for Odor in Water
size, and shape. Thus, customizing the exact procedure for
E253 Terminology Relating to Sensory Evaluation of Mate-
dealing with the physical requirements for individual packages
rials and Products
is the responsibility of the user.
E460 Practice for Determining Effect of Packaging on Food
and Beverage Products During Storage
1.4 This test method assumes testing of the materials at a
E619 Practice for Evaluating Foreign Odors and/or Flavors
one-time point; shelf-life testing is not included.
from Paper Packaging
1.5 Refer to Test Method E1870 for the evaluation of
E1870 Test Method for Odor and Taste Transfer from
inherent odor of packaging material by confinement tests.
Polymeric Packaging Film
1.6 This test method provides sample preparation proce-
dures and two methods of evaluation.
3. Terminology
1.6.1 The package performance score method allows for the
3.1 Definitions—For definitions of terms relating to sensory
comparison of any molded polymer sample to another.
analysis, see Terminology E253.
1.6.2 Therankingmethodallowsforcomparisonofsamples
3.2 Definitions of Terms Specific to This Standard:
within the currently tested set only.
3.2.1 blow molding, v—process of producing a hollow
1.6.3 The preparation of samples is consistent regardless of
polymeric part by introducing air into a parisen.
the method of evaluation used.
3.2.2 compression molding, v—process of compressing
1.7 The values stated in inch-pound units are to be regarded
polymer between two heated platens, using the heat and
as standard. The values given in parentheses are mathematical
pressure to produce a flat sample.
conversions to SI units that are provided for information only
3.2.3 coextruded packaging, n—two or more layers of resin
and are not considered standard.
extruded simultaneously and these layers may be different
1.8 This standard does not purport to address all of the
resins or the same resin.
safety concerns, if any, associated with its use. It is the
3.2.4 direct contact, n—packaging material in physical con-
tact with test medium.
This test method is under the jurisdiction ofASTM Committee E18 on Sensory
Evaluation and is the direct responsibility of Subcommittee E18.05 on Sensory
Applications--General. For referenced ASTM standards, visit the ASTM website, www.astm.org, or
Current edition approved Aug. 1, 2022. Published August 2022. Originally contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
approved in 2008. Last previous edition approved in 2016 as E2609 – 08 (2016). Standards volume information, refer to the standard’s Document Summary page on
DOI: 10.1520/E2609-08R22. the ASTM website.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
E2609 − 08 (2022)
3.2.5 foam molding, v—process of producing rigid forms by 4.7 For the rating approach, a sample is given an intensity
expanding foam in a closed mold using steam. rating for odor or flavor for each test. In addition, odor and
flavornotesareidentifiedandsummarizedbythepanelists(see
3.2.6 injection molding, v—process of forcing molten poly-
X2.2).To obtain the sample package performance score (PPS),
mer into a mold.
intensity ratings are averaged for each test, then summed
3.2.7 monolayer packaging, n—packaging consisting of a
across all tests (see Appendix X1 and Appendix X2). In
single layer of material or resin.
addition, qualitative descriptions are provided for each sample
3.2.8 package performance score (PPS), n—simple calcula-
and are typically listed in order of perceived intensity.
tion that allows for the comparison of one rigid packaging
NOTE 1—The calculation of the PPS may only be used to compare
samples for which the same battery of tests has been performed (see
sample to another, as long as the same battery of tests is
Appendix X2).
performed on each of the samples.
3.2.8.1 Discussion—The PPS is calculated by summing the 4.8 Acceptance or rejection of a sample is determined by
average intensity score for each of the tests in the battery. The comparing its PPS or ranking score to that of representative
PPS can be used to rate acceptability by comparing it to that of packages known to be acceptable for the relevant end uses.
known acceptable material. Permissible variation from such a standard is estimated from
the variance of the ratings for the representative packages.
3.2.9 thermoformed polymer, n—process of heating a plastic
sheet to a formable state then using air or mechanical means to 4.9 This test method is consistent with the background
shape it to the contour of a mold. information presented in Refs (1-3).
3.2.10 rigid packaging, n—polymer that holds its shape
5. Significance and Use
after fabrication (that is, foam molded, injection molded, blow
5.1 Thistestmethodisdesignedforusebyatrainedsensory
molded, compression molded, or thermoformed polymer).
panel experienced in using an intensity scale or rank ordering
3.2.10.1 Discussion—Some end use applications are bottles,
and familiar with the descriptive terminology and references
cups, tubs, lids, caps and closures.
associated with the packaging materials. Data analysis and
interpretation should be conducted by a trained and experi-
4. Summary of Test Method
enced sensory professional. See Refs (3, 4) for discussions on
4.1 The potential for contamination of packaged products
panelist screening and training.
by transfer from the package is determined by its effect on the
5.2 This test method should be considered as a screening
flavor, or odor, or both, of several substrates. Model systems,
technique for suppliers and end-users to use in assessing the
such as mineral oil, water, butter, milk chocolate, or apple
odor or flavor impact or both of rigid packaging. The applica-
juice, or combinations thereof, are possible media for transfer.
tion of this test method will result in a PPS or rank data. The
4.2 The complete procedure includes direct transfer tests
determination for suitability of a package for a particular
that use various media and temperatures:
end-use should be based on a set of predetermined criteria
4.2.1 Mineral oil for odor;
including the PPS or rank score. Information obtained from the
4.2.2 Water for odor and flavor;
transfer tests can also be used to evaluate the origin of any
4.2.3 Other media, such as butter, milk, chocolate, apple
transferred tastes or odors.
juice, or other products intended for use in the package; and
4.2.4 Ambient and elevated temperature testing.
6. Testing Facilities and Personnel
4.3 Mineral oil and water serve as bland simulants for fatty 6.1 All testing should be carried out in a location that is
and aqueous food products, respectively. The actual test media
odor-free, quiet, temperature-controlled, and not used for
used should be selected to be most representative of the chemical experimentation. Folding tables, about 6 ft in length
product(s) that will be packaged, that is, fatty, aqueous, acidic,
are convenient for sample preparation and testing.
dry, etc., or particularly sensitive to the effects of packaging Freestanding, open metal shelves are useful for storing test
materials.
equipment. Pegboards permit the storage of glassware so that
air can circulate freely yet dust is kept to a minimum. Glasses
4.4 Typically, tests are conducted at ambient temperature,
should not be inverted on solid shelves as they can pick up and
but additional performance information can be gained by
trap odor from shelving. For a general discourse on testing
subjecting the direct transfer tests to an elevated temperature.
facilities, see Refs (2, 5, 6).
Temperature selection should be based on intended use and
storage conditions. 6.2 Staff and panelists should take precautions to eliminate
extraneous odors, such as from personal-care products, smoke,
4.5 An experienced panel of at least five panelists evaluates
food products, etc.
the samples. Odor and taste intensities are either ranked or
rated, depending upon the evaluation approach. 6.3 This test method is intended for use by trained panels
under leadership of a sensory professional. For discussions on
4.6 Ranking evaluations are conducted by comparing inten-
training panelists, see Refs (3-5, 7-10).
sities within a sample set (see Appendix X3). Odor and flavor
notes identified by panel members are reported with a qualita-
tive description for each sample.These identified notes may be
The boldface numbers in parentheses refer to the list of references at the end of
useful for diagnostic purposes (see X3.2). this standard.
E2609 − 08 (2022)
7. Apparatus 11.3 Samples should be kept wrapped in clean, uncoated,
odorless aluminum foil before testing.
7.1 Plastic Spoons, disposable, with no discernible taste or
odor. 11.4 Avoid contact of samples with anything that could
result in odors. This includes marking samples with marking
7.2 Glass Bottles, wide-mouthed, clean and odor-free, with
pens, storing samples in plastic bags, and using adhesive tape
screw-on tops, 4-oz (0.1 kg) size for PPS, 16-oz (0.45 kg) size
or labels to seal samples.
for ranking.
11.5 It is critical to this test method that the same ratio of
7.3 Aluminum Foil, wiped clean with toweling or cheese-
surface area to volume be maintained for each sample within a
cloth.
run and from run to run, otherwise, test scores may not be
7.4 Glass Beakers, 150 mL size, clean and odor-free.
compared to one another or to tests run at a previous time.
7.5 Watch Glasses,ofasizeappropriatetofitoverthetopof
12. Procedure for Odor/Taste Transfer by Direct Contact
the beaker described in 7.4.
12.1 It is imperative that all experimental variables (that is,
8. Materials
time, temperature, surface area, and volume) be consistent
across experiments to permit comparison of samples. Mono-
8.1 Mineral Oil, odorless and high purity. Store in a brown
layer packages may be directly filled or immersed in substrate;
glass bottle away from light and heat.
multilayer packages shall be directly filled.
8.2 Water, as odorless and tasteless as possible. If local
12.2 Use actual intended use conditions, if they are known,
water is of inadequate quality, bottled water may be used, or
orincreasethevolume-to-surfaceratiotocreateconditionsthat
the water may be purified with activated carbon as described in
enhance the production of flavor effects.
Test Method D1292. Do not use water stored in high-density
polyethylene (HDPE) containers because of its known poten-
12.3 Theusualratioofsurfaceareatotestmediumfordirect
2 2
tial for transfer of odor and flavor.
contact testing is approximately 15 in. /3 oz (1 cm /mL). This
provides a surface area to medium ratio similar to that of many
8.3 Assurances should be made that any product used as a
packaged food products. Depending on the form of the
substrate, that is, butter, chocolate, milk, and so forth is free
material, the samples may be evaluated by filling with or by
from off-notes and is typical of that product.
immersing in the test medium. For immersion in the substrate,
9. Glassware Cleaning samples, depending on their size, may be used whole or cut
into smaller pieces.
9.1 The jars, bottles, and lids should be clean and odor-free.
12.3.1 Direct Fill—Fill the sample cup, tub, or other con-
Wash carefully with an unscented detergent and rinse well.
tainer with the actual amount of bland media or food intended
Glassware should be rinsed finally with whatever water will be
in the end use application. Packages may be sealed with their
used for testing and then air dried or dried in a drying oven at
standard closures or with a piece of clean foil over the mouth
250 °F(120 °C).Careshouldbetakentoensurethatthedrying
of the package. A closure may need to be placed over the foil
oven is also odor-free. Glassware can develop a chalky
as well.
character over time, which cannot be removed by cleaning.
12.3.2 Immersion—Immerse the sample (caps, lids, pieces,
Such glassware should not be used for odor and flavor
and so forth) into the food or bland media, maintaining or
evaluations.
increasing the surface area to volume ratio that is typical of the
end use application.
10. Sampling
12.4 Prepare enough containers to provide adequate
10.1 Theidealsampleshouldbeastackofcups,tubs,orlids
samples for the number of panelists.
wrapped tightly in clean aluminum foil. Individual packages
such as blown bottles should also be tightly wrapped in clean
12.5 Thetemperatureofthetestmediumattimeofexposure
aluminum foil. Multiple samples of the same material may be
to the rigid material can be varied to be consistent with its
wrapped together as long as they are identical.
intended use (for example, hot fill at 180 °F (82 °C) or cold fill
at 72 °F (22 °C). Likewise, storage temperature of material
10.2 Cut edges should be avoided when evaluating coex-
exposed to test media can vary from 72 to 140 °F (22 to
truded samples to minimize transfer of volatile compounds
60 °C)) depending on intended product life cycle. It is impor-
from the outer and core layers, that is, those layers that do not
tant that exposure temperature be consistent within an experi-
ordinarily come in contact with the food.
ment from sample to sample, as well as appropriate for the
11. Sampling Controls chosen substrate. For example, higher temperatures would not
be appropriate for butter or chocolate as substrates.
11.1 Use fragrance-free soap to wash hands before prepar-
ing samples. This will prevent bacterial contamination of the 12.6 Prepare blank controls by filling glass jars with water,
samples, as well as minimize any odors that could be trans- mineral oil, or other media, or combinations thereof (without
ferred to the samples. test packaging material).
11.2 All materials for contact, for example, glassware, 12.7 For each sample and blank control, place one set in an
water,andsoforth,shouldbepretestedforabsenceofodorand ovenat140 °F(60 °C)orotherappropriatetesttemperaturefor
flavor. approximately 24 h (most of the transfer of effects takes place
E2609 − 08 (2022)
during the first 10 h thus anywhere from 16 to 24 h will be 13.9.3 The panelists rank the intensity of the odor or flavor
sufficient for complete extraction of volatiles). The other set perceived in each unknown as compared to the other unknown
will remain at ambient temperature for the 24-h period. samples. Ranking is conducted based upon the relative inten-
sities of the samples.
12.8 Remove jars from oven after 24 h and allow to cool to
room temperature before proceeding (at least 1 h). 13.10 Techniques of Examination:
13.10.1 For all odor transfer tests, first evaluate the blank
12.9 Remove caps and foil from all samples and blank
control, if provided, by moving the watch glass back slightly
controls. From each, pour off approximately 2 oz (60 mL) of
and sniffing the sample. Rest for 10 to 15 s, then evaluate the
test medium into a labeled 150 mL beaker and cover with a
unknowns using the same procedure, resting 10 to 15 s
watch glass. Alternatively, pour off a smaller amount into
between each sample. Repeat if necessary to decide on the
several smaller sized beakers depending on the volume of
descriptors, but the intensity rating or ranking should be
media available.
decided on the first sniff. Record results and proceed to the
other samples. The blank control may be resampled as needed.
13. Evaluation Method Procedure
13.10.2 For the flavor transfer tests, try the known blank
13.1 There are two recommended methods: obtaining a
control at the outset, then taste and rate each of the unknown
Package Performance Score (PPS) and ranking.
samples in turn. Panelists may taste the known blank control
again any time they feel it is necessary, but tasting it immedi-
13.2 Up to five packaging samples (including control) may
ately before each unknown is not required and may cause
be evaluated in one panel session. Testing more than five
fatigue. Evaluating two samples of the blank control, the first
samples at one time may cause fatigue and adversely affect the
being used as a warm-up, may also be desirable. Repeat tasting
results.
of the samples if necessary to decide on the descriptors, but the
13.3 To minimize bias due to order of presentation,
intensity rating or ranking should be decided on the first taste.
carryover, and halo effects, present samples to the panelists
13.10.3 Wait at least 15 s after tasting each sample before
according to a balanced block design, if possible. Balanced
trying the next. If a sample has a strong flavor intensity, rinse
incomplete block designs can also be used. For more
mouth
...