Sensory Assessment
Standardized sensory evaluation protocols measure volatile organic compounds transferring from packaging substrates into test foods under controlled storage conditions. Converting facilities submit printed boxboard samples to a Robinson test to verify compliance with food safety regulations. Human panellists evaluate taste or odor alteration in sensitive substances like milk chocolate after off-gas exposure.
Test results determine whether packaging inks and coatings taint food products during storage.
Flavour Transfer
Volatile migration occurs when residual solvents or oxidation products diffuse out of board coatings into adjacent food matrices. Executing a Robinson test requires placing board specimens inside sealed glass jars alongside milk chocolate or butter samples for forty-eight hours at room temperature. Panellists grade sensory off-flavors on a standardized numerical scale from zero to four, where zero indicates no detectable alteration and four represents severe taint.
High ratings require immediate reformulations of printing inks or coating varnishes. Moisture levels inside testing vessels are kept constant to prevent physical degradation of test food samples during exposure. Test panellists undergo regular calibration screening to maintain consistent sensory acuity across evaluation trials.
Threshold Standard
Regulatory compliance mandates strict limits on sensory taint scores for primary food packaging. Achieving a passing score in the Robinson test permits commercial deployment of paperboard packaging for confectionery applications. Rejection forces ink suppliers to alter curing protocols or substitute raw material chemistries.
