Sensory Protocol
Standardized organoleptic testing procedures assess whether volatile organic substances migrate from packaging materials into food products and alter their natural taste or aroma. Sensory testing laboratories implement the robinson test din 10955 to determine the olfactory and gustatory inertness of printed folding boxboard, varnishes and barrier laminates intended for chocolate and confectionery packaging. Trained panellists evaluate test food substances, typically milk chocolate or butter, that have been stored in closed glass chambers alongside packaging samples under elevated temperatures.
The test assigns numerical intensity scores to detect any perceptible off flavour or taint. The protocol measures organoleptic contamination exclusively and does not quantify toxicological chemical concentrations.
Testing Procedure
Trained human panellists undergo rigorous calibration to detect minute sensory changes in sensitive food simulants. Executing the robinson test din 10955 requires placing cut packaging strips into sealed glass desiccators containing freshly prepared milk chocolate pieces, water or standard biscuits. Test chambers remain in temperature controlled storage at twenty three degrees Celsius for forty eight hours, or at elevated temperatures for accelerated migration assessments.
Panellists independently taste and smell the exposed food simulants alongside unexposed control blanks, scoring perceived differences on a standardized scale from zero to four. A score of zero indicates no perceptible change, while scores above two denote noticeable taint that fails commercial acceptance.
Packaging Safety
Confectionery products containing high fat fractions absorb airborne volatile compounds rapidly from offset printing inks, oxidation byproducts and coating binders. Passing the robinson test din 10955 guarantees that folding cartons made from virgin solid bleached sulfate or coated recycled board will not compromise delicate product flavours on retail shelves. Sourcing teams use these organoleptic scores to approve specific low odour ink systems and water based dispersion varnishes.
Substrates exhibiting high residual solvent levels fail the sensory panel immediately. Sensory validation remains a strict quality gate for food grade packaging converters.
