Sensory Analysis of Select Packaging Materials using Nine-Point Hedonic Scale.

Today's food industry relies heavily on food packaging because we seldom see food that is not covered or wrapped. The main goals of packaging are to safeguard food products from foreign objects during transit and extend their shelf lives. According to research, chemicals and additives can migrate from packaging materials into food. Any process that enables transfer from the surface of the food article to the core is referred to as leaching. In this study, four samples of packed fruit juices were considered for sensory analysis of the juice content as a result of leaching. The qualitative assessment of any changes in the flavour of fruit juices due to the interference of packaging material following storage was aided by a sensory examination of juice samples. The samples included (i) tetraPak with mixed fruit juice and (ii) leak-proof bag with orange juice; one month from the manufacturing date and (iii) tetraPak with mixed fruit juice and (iv) leak-proof bag with orange juice; five months from the manufacturing date. We measured the degree of suitability after administering the individual juice samples by using the Hedonic scale. Elements considered were overall flavour, acceptability, tongue feel, tenderness, juiciness, flavour, sweetness, acidity, and bitterness. Overall, this qualitative analysis enabled us to deduce a significant alteration in the appropriateness of the fruit juice samples stored in similar conditions for longer duration. This finding may be corroborated by further evidence-based research on leachable substances such as heavy metals, phthalates and bisphenols from packaging materials.

当今食品工业高度依赖食品包装，几乎难觅未被覆盖或包裹的食品。包装的核心目标在于保障食品在运输过程中免受外来异物侵扰，并延长其货架寿命。研究表明，化学物质与添加剂可从包装材料迁移至食品中。任何使食品表面物质转移至食品内部的过程，均被定义为浸出（leaching）。本研究选取四款包装果汁样品，针对浸出作用引发的果汁成分变化开展感官分析。通过对果汁样品开展感官检测，可定性评估储存过程中受包装材料干扰所引发的果汁风味变化。所涉样品包括：(i) 混合果汁利乐包（tetraPak）样品与(ii) 橙汁防漏袋包装样品，二者均为生产日期起存放1个月的批次；另有(iii) 混合果汁利乐包（tetraPak）样品与(iv) 橙汁防漏袋包装样品，二者均为生产日期起存放5个月的批次。本研究采用喜好量表（Hedonic scale）对各果汁样品进行评测，以量化其适宜程度。评测维度涵盖整体风味、可接受度、口感、细嫩度、多汁性、风味、甜度、酸度与苦味。综上，本次定性分析表明，在相同储存条件下，存放时长更长的果汁样品其适宜度发生了显著变化。该结论可通过针对包装材料中可浸出物质（如重金属、邻苯二甲酸盐与双酚类化合物）的进一步循证研究予以佐证。