Haack, G.G.HaackRüter, M.M.RüterPiringer, O.G.O.G.Piringer2022-03-032022-03-031997https://publica.fraunhofer.de/handle/publica/191141For sensory nuisance substances, the correlation of sensory- and instrumental analytical results of packaged foodstuffs is necessary, in order to find a limit, at which sensory nuisance substances, such as the environment contaminant trichloroanisole, for example, lead to the rejection of the product by the consumer. With known permeabilities of films, the best-before date for a packaged food with known sensory nuisance substances can be predicted or even the maximum concentration, which an off-aroma may have in the environment at a given best-before date.dearomabarrier propertiescomposite filmcontaminationfoodFremdgeruchFremdgeschmackKontaminationLebensmittelmigrationoff-odourSensorische Prüfungsensory evaluationSperreigenschafttaintVerbundfolie664688658journal article