The consumer of industrially prepared food expects the best possible quality of the products over the entire shelf life period. Besides of microbiological infections the influence of oxygen is the most problematic factor which lowers the quality of many foods already in the early stages. Therefore the packaging of food has to be performed by excluding oxygen in the best possible way. Barrier foils may be used to prevent the further migration of oxygen into the packaging. Additionally the influence of light has to be taken into consideration because it enhances the negative effect of oxygen.The sensitivities of food towards oxygen are different from each other and it is essential to know the specific value where the first quality decreases can be detected by taste testing. In order to find the best packaging solution for the different types of food, it is necessary to know these specific sensitivities. Up to now there is a little knowledge about these values and the values published in the literature are likely to be not correct.The aim of the project is, to create and to test an array of methods which allows to determine the quantity of oxygen which causes the first sensory change in food to be recognized by taste testing. Using the example fruit juice the instrumentation necessary to assess the specific oxygen uptake will be created and the results correlated with the data of the taste testing.