AS 2609.1-2005 (R2016)

Methods for assessing modifications to the flavour of foodstuffs due to packaging - Sensory analysis (FOREIGN STANDARD)

Specifies methods for assessing the changes caused by packaging to the sensory attributes of foodstuffs or their simulants. This Standard is identical to and has been reproduced from ISO 13302:2003. RECONFIRMATION NOTICE Technical Committee FT-022 has reviewed the content of this publication and in accordance with Standards Australia procedures for reconfirmation, it has been determined that the publication is still valid and does not require change. Certain documents referenced in the publication may have been amended since the original date of publication. Users are advised to ensure that they are using the latest versions of such documents as appropriate, unless advised otherwise in this Reconfirmation Notice. Approved for reconfirmation in accordance with Standards Australia procedures for reconfirmation on 12 April 2016. The following are represented on Technical Committee FT-022: Australian Chamber of Commerce and Industry Australian Institute of Food Science and Technology Australian Society of Cosmetic Chemists Brewers Association Australia New Zealand Deakin University Defence Science & Technology Organisation Food Technology Association of Australia National Association of Testing Authorities Australia National Measurement Institute University of Queensland