S-590.75.700 [2013-02] Stress Test for Water with Added Aroma

Drinking water should be relatively germ-free, appetizing and inviting according to DIN 2000:2000-10. It should be colorless, cool, odorless and exhibit a flawless flavor.

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Application/Purpose

This method describes the procedure for conducting a stress test for water containing added aroma. 

Scope of Application

Water with added aroma

Principle

The time required to develop a product – from conception to launch on the market – is steadily shrinking. Since recipes are also becoming ever more complex and a wide range of different types of packaging are now employed, forced stability tests have become absolutely essential, in order to establish a realistic indication of a product’s shelf-life.

Inferences about the shelf life of a product can only be made if the entire beverage concept is taken into consideration, such as the recipe, filling technology, packaging and distribution.

The most important stress factors in the aging process are heat, light and oxygen.

PET bottles have become a popular form of packaging for non-alcoholic beverages, and their permeability to gas, most especially oxygen, is therefore a critical parameter in the aging process.

The testing process described below operates, of course, on the assumption that the chemical reactions in the aging process are subject to the same mechanisms, whether they occur at temperatures typical for beverage storage or at somewhat elevated temperatures, and that they follow a linear relationship dependent on temperature. The same applies to forced photochemical reactions and to reactions brought about by an increase in the partial pressure of oxygen on the beverage. To verify results from forced testing, they can be compared and correlated to results from real-time tests on the same product.

 

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