Sensory Acceptance Test of Edible Packaging Using Hedonic Scale

Abstract

Food packaging has various functions, including protecting food and food products from potential damage and degradation and providing information to consumers. Conventional packaging is commonly a one-time-use item that is then discarded. Therefore, there is a demand to achieve more sustainable, higher-quality, and healthier food production systems. In this context, edible packaging can be a good alternative because they can be manufactured from biobased, biodegradable, and/or edible materials. Studies aiming at develo** edible packaging must be based on tests involving packaging formulations, physical-mechanical properties, microbiological safety, and others. However, one must have in mind that, because edible packaging can be eaten, it is essential to study their sensory characteristics and the influence of such on consumers’ acceptance. In this chapter, a protocol for evaluating the sensory acceptance test of edible packaging using a nine-point hedonic scale is presented. We expect to assist researchers and professionals that are involved in the development and production of edible packaging, which is a permanent tendency in the food industry.