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Organoleptic Testing |
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Organoleptic Testing
the analysis of the properties of products and materials—mainly foodstuffs—by means of the sense organs. Organoleptic testing is usually done by tasters. It is widely used to evaluate the quality of wines, cognacs, tea, tobacco, cheeses, butter, and canned goods. Organoleptic testing is to a certain extent subjective, since perceptions among different persons as well as in a single person vary, depending on the state of the body. It is used in cases where more objective, scientific methods of testing are not available. Want to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit the webmaster's page for free fun content. |
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