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.