ABSTRACT
Enhanced competition and new technologies are responsible for emerging new food variants throughout the world. The modern current drivers accustomed to buying low-cost, wholesome food products along with a long shelf life led to the development of new packaging technologies, such as active packaging. The companies striving for improved versions are modifying the techniques and controlling organoleptic characteristics by establishing the relationship between food structure and packaging properties. The perception of organoleptic acceptability in food is dynamic in nature, thus it stimulates a variety of sensory systems producing complex variations. This chapter highlights the organoleptic aspects, viz. color, appearance, texture, flavor, aftertaste, and mouthfeel, characteristics of active packaged (AP) food products distinguish one food from each other. Sensory panelists evaluate the AP food product for organoleptic acceptability by adopting various standard methods to abide by the legal requirements. Also, this chapter elucidates the criteria of evaluation of AP food products as the behavior of active packaging is different for various food products and their properties depending on the nature and compositional characteristics of food samples. Furthermore, the challenges related to applying the organoleptic evaluation models in AP food commodities and the anticipated directions for future developments have been discussed. This chapter will acquaint the researchers, academicians, and industrialists with a thorough understanding of the active packaging, sensory profiles of actively packaged foods, and the relationship between them when applied to specific foods.
