1.1本试验方法涵盖了检查用作软包装材料的聚合物薄膜的气味和味道特性的推荐程序。本试验方法可用于单层、共挤和层压材料。该测试方法的重点是根据其感知的固有气味和与包装相关的气味或风味或两者转移到水和其他模型系统（温和的食品模拟物）来评估薄膜。 1.2本试验方法假设在一个时间点测试薄膜；不包括保质期测试。请参阅Ref( )用于讨论货架- 寿命测试。 1.3本试验方法可提供样品制备程序和两种评估方法。电影性能评分方法允许将任何电影样本与另一个进行比较。排序方法允许在一个集合内比较样本。无论使用何种评估方法，样品的制备都是一致的。 1.4本标准无意解决与其使用相关的所有安全问题（如有）。本标准的用户有责任在使用前确定适当的安全和健康精度，并确定监管限制的适用性 ====意义和用途====== 本试验方法旨在供经过培训的感官小组使用，该小组在使用强度等级或秩排序方面经验丰富，熟悉与包装材料相关的描述性术语和参考文献。数据分析和解释应由经过培训和经验丰富的感官专业人员进行。见参考文献( 4-5 )讨论小组成员筛选和培训。 该测试方法应被视为供应商和最终用户用于评估包装膜风味影响的筛选技术。该测试方法的应用将产生FPS或秩数据。 包装膜适用于特定最终用途的确定应基于一组预定标准，包括FPS或秩分数。从转移测试中获得的信息也可用于评估任何转移的味道或气味的来源。

1.1 This test method covers a recommended procedure for examining odor and taste properties of polymeric film intended for use as flexible packaging materials. This test method can be used for single (mono) layers, coextruded, and laminate materials. The focus of this test method is the evaluation of the film in terms of its perceived inherent odor and the transfer of package-related odors, or flavors, or both, to water and other model systems (bland food simulants). 1.2 This test method assumes testing of the films at a one-time point; shelf-life testing is not included. Please see Ref ( ) for discussion of shelf-life testing. 1.3 This test method can provide sample preparation procedures and two methods of evaluation. The Film Performance Score Method allows for the comparison of any film sample to another. The Ranking Method allows for comparison of samples within a set. The preparation of samples is consistent regardless of the method of evaluation used. 1.4 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health precision and determine the applicability of regulatory limitations prior to use ====== Significance And Use ====== This test method is designed for use by a trained sensory panel experienced in using an intensity scale or rank ordering and familiar with the descriptive terminology and references associated with the packaging materials. Data analysis and interpretation should be conducted by a trained and experienced sensory professional. See Refs ( 4-5 ) for discussions on panelist screening and training. This test method should be considered as a screening technique for suppliers and end-users to use in assessing flavor impact of packaging films. The application of this test method will result in a FPS or rank data. The determination for suitability of a packaging film for a particular end-use should be based on a set of predetermined criteria including the FPS or rank score. Information obtained from the transfer tests can also be used to evaluate the origin of any transferred tastes or odors.