To control the organoleptic properties of food stuffs more and more higher standards are established by the food industry. Already very small deviations in odour and taste can be detected with very effective organoleptic tests methods but only assigned in minor cases to a potential source. Often packaging materials are under a strong suspicion to cause changes in the organoleptic properties of food stuffs. Therefore they are often the reason of customer complaints.
Compared with other packaging materials carton boards but also papers have some disadvantages regarding their oranoleptic properties:
To avoid customer complaints and losses in market shares the currently used quality assurance measures for monitoring the organoleptic properties of carton board products need to be optimised in the paper and board industry to create a better basis for future optimisation work.
The objectives of the research project include the following points:
The research results can be used along the whole value chain from the carton board production up to the final packaged food product. Especially the following economical advantages are generated:
The IGF project presented here by the Research Association of the Industrial Association for Food Technology and Packaging (IVLV e.V.) is funded by the Federal Ministry for Economic Affairs and Energy via the AiF as part of the program for the promotion of industrial community research (IGF) based on a decision of the German Bundestag.