1.1 本规程旨在检测储存在各种包装材料或系统中或两者中的食品和饮料的感官属性的变化。这不是一种旨在确定保质期的做法。 1.2 本规程可用于测试与多种产品相关的各种材料。在储存期间，包装材料可能会以多种方式影响产品。首先，包装材料可能通过将包装成分化合物直接转移到产品中而使产品受到异味的污染。其次，包装材料可能会吸附产品中的成分，然后这些成分可能会进一步转移到大气中，从而降低产品中的香气强度。 第三，外部污染物可能渗透到包装中，并可能转移到产品中。除了风味影响外，包装材料可能允许颜色或质地变化，或两者都有，以及许多其他可测量的感官效果。 1.3 本国际标准是根据世界贸易组织技术性贸易壁垒（TBT）委员会发布的《关于制定国际标准、指南和建议的原则的决定》中确立的国际公认标准化原则制定的。 ====意义和用途====== 4.1 本规程旨在确定不同包装材料对结构或系统（外包装、惰性气体等）的影响。 )，或两者兼而有之。不同的包装材料可能需要不同的包装系统，因此可检测的差异可能无法从这些影响中分离出来。因此，实践仅限于比较结果有意义的情况。当对照已知对照物评估实验材料或替代储存条件时，应使用该做法，例如，带有实验衬垫的罐装软饮料与已知衬垫，或塑料袋中的土豆条与涂布纸袋。也可以使用公认的行业标准包装，如玻璃瓶和金属罐作为控件。 4.2 在储存期间，包装材料可能会以多种方式影响产品。首先，包装材料可能通过将包装成分化合物直接转移到产品中来污染产品，产生异味/芳香，通常称为贡献或迁移效应。其次，包装材料可能会吸附产品中的成分，从而降低产品的风味/香气强度，通常称为吸附或剥皮效应。第三，外部污染物可能渗透到包装中，并可能转移到产品和/或产品中的化合物可能渗透出包装，通常称为渗透效应。 （参见 图1 .) 图1 包装和产品互动图

1.1 This practice is designed to detect the changes in sensory attributes of foods and beverages stored in various packaging materials or systems, or both. It is not a practice intended to determine shelf-life. 1.2 This practice may be used for testing a wide variety of materials in association with many kinds of products. There are many ways in which a packaging material may influence a product during storage. First, the packaging material may contaminate the product with off-flavors by direct transfer of packaging component compounds to the product. Second, the packaging material may adsorb components from the product which may then be further transferred to the atmosphere, thus reducing aroma intensity in the product. Third, external contaminants may permeate the package and possibly be transferred to the product. In addition to flavor influences, packaging materials may allow color or textural changes, or both, and many other measurable sensory effects. 1.3 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. ====== Significance And Use ====== 4.1 This practice is designed to determine the effects of different packaging materials whether of construction or systems (overpack, inert atmosphere, etc.), or both. Different packaging materials may require different packaging systems and thus detectable differences may not be experimentally separable from these influences. The practice then, is limited to those situations where comparative results are meaningful. This practice should be used where experimental materials or alternate storage conditions are evaluated against a known control, for example, a soft drink in cans with experimental liners versus known liners, or potato sticks in plastic bags versus coated paper bags. Accepted industry standard packages, such as glass bottles and metal cans may also be used as controls. 4.2 There are many ways in which a packaging material may influence a product during storage. First, the packaging material may contaminate the product with off-flavors/aromas by direct transfer of packaging component compounds to the product, commonly referred to as contribution or migration effect. Second, the packaging material may adsorb components from the product thus reducing flavor/aroma intensity of the product, commonly referred to as sorption or scalping effect. Third, external contaminants may permeate through the package and possibly be transferred into the product and/or compounds in the product may permeate out of the packaging, commonly referred to as permeation effect. (See Fig. 1 .) FIG. 1 Packing and Product Interactions Chart