Sensory Quality Changes of Packaged Foods

Sensory quality deterioration results from complex interactions between food composition, environmental factors, and the properties of the packaging system. Chemical reactions such as lipid oxidation, Maillard browning, and pigment degradation alter visual and flavor cues, while moisture migration, mechanical deformation, and gas exchange impact texture and mouthfeel. Moreover, food–packaging interactions, including volatile absorption and additive migration, can produce off-odors and taints. Modern packaging technologies such as modified atmosphere packaging (MAP), active and intelligent systems, and biobased materials offer new ways to control these changes but may also introduce new sensory challenges. This chapter reviews the mechanisms leading to sensory degradation in packaged foods, and describes the influence of packaging materials and environmental conditions. Examples from meat, fish, pasta, dairy, fruit and bakery sectors are reported to illustrate how packaging design can either preserve or compromise sensory quality. The discussion emphasizes the integration of chemical, physical, and sensory approaches to predict the end of sensory shelf life, highlighting future trends in digital and sustainable packaging solutions.