Surf Wiki
Save to docs
general/sensory-systems

From Surf Wiki (app.surf) — the open knowledge base

Organoleptic

Aspects of food experienced through the senses

Aspects of food experienced through the senses

Organoleptic properties are the aspects of food, water or other substances as apprehended via the senses

  • "Of, relating to, or involving the use of sense organs or senses, esp. of smell and taste." —including taste, sight, smell, and touch.{{cite journal |last1=Chauhan |first1=Valentina Singh |last2=Sharma |first2=Alka |title=Studies on organoleptic properties of food products from fresh egg and egg powder through principal component analysis |journal=Nahrung/Food |date=1 April 2003 |volume=47 |issue=2 |pages=102–05 |doi=10.1002/food.200390018|pmid=12744287 | quote = [...] organoleptic variables, viz., color, appearance, aroma, texture and taste [...]

In traditional U.S. Department of Agriculture meat and poultry inspections, inspectors perform various organoleptic procedures to detect disease or contamination. Such techniques contribute to the effort to detect invisible food-borne pathogens that cause food poisoning.

Organoleptic tests are sometimes conducted to determine if food or pharmaceutical products can transfer tastes or odors to the materials and components they are packaged in. Shelf-life studies often use taste, sight, and smell (in addition to food chemistry and toxicology tests) to determine whether a food product is safe to consume.

Organoleptic analyses are, occasionally, still used when the protocol for a certain sample does not have a high enough sample throughput to meet the demand. In this case, organoleptic analyses serve as a primary screen to determine which samples must be analyzed according to the original method protocol, and which samples need no further sensory analysis.

Other examples

Measurements of chilli spiciness on the Scoville scale depend upon an organoleptic test. The quality of extracts used in phytotherapy is assessed in part using organoleptic tests. Organoleptic qualities are considered part of hurdle technology. Attributes identified organoleptically as part of European Union wine regulations are assessed of wines when they are qualified for a Quality Wine indicator.

Evian water claims that it should be consumed by the expiration date marked on the bottle "to take advantage of the best organoleptic quality".

References

References

  1. (1883). "Considérations générales sur les méthodes scientifiques et applications à la méthode a posteriori de Newton et à la methode a priori de Leibnitz". Mémoires de l'Académie des Sciences de l'Institut de France.
  2. (2016). "Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips". J Food Sci Technol.
  3. [https://www.evian.com/en_int/faq Evian bottle quality and sustainability FAQs]
Info: Wikipedia Source

This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.

sensory-systems food-safety
Want to explore this topic further?

Ask Mako anything about Organoleptic — get instant answers, deeper analysis, and related topics.

Research with Mako

Free with your Surf account

Content sourced from Wikipedia, available under CC BY-SA 4.0.

This content may have been generated or modified by AI. CloudSurf Software LLC is not responsible for the accuracy, completeness, or reliability of AI-generated content. Always verify important information from primary sources.

Report