organoleptic


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Related to organoleptic: Organoleptic Testing

organoleptic

[ȯr¦gan·ə¦lep·tik]
(physiology)
Having an effect or making an impression on sense organs; usually used in connection with subjective testing of food and drug products.
References in periodicals archive ?
At the end of marination process of test samples, organoleptic (view, texture, colour, odor, total assessment (TA) and colour analysis (L , a and b values) were conducted.
At present, Rhodia has developed three grades, all preserving unparalleled organoleptic and functional qualities:
However, there were no differences in organoleptic quality of fried fish for Catla catla and Labeo rohita in polyculture system.
The purpose of this study was to evaluate some organoleptic characteristics of the African catfish (C.
In support of its line of reasoning, the Court considers that although the organoleptic characteristics are not identical for light- and dark-tobacco cigarettes, the fact remains that they are similar.
These events not only facilitate the winemaking process but also ultimately affect the organoleptic characteristics of the finished wine.
Amish Naturals has filed an application for a high-fiber pasta which retains a natural taste and mouth feel and avoids unwanted organoleptic shortcomings normally associated with conventional high-fiber pasta products.
The herbal products industry employs a host of methods and technology to identify botanical ingredients accurately and efficiently, from traditional methods like macroscopic and organoleptic analysis to cutting-edge techniques like nuclear magnetic resonance (NMR) and DNA analysis.
Diana Naturals is the global specialist of natural ingredients providing its customers nutritional (health & nutritional, food protection) and organoleptic (taste, colour, texture & visual impact) solutions.
The organoleptic and nutritional properties of the marine/vegetable oils used are thus protected (www.
Superior food compatibility: ultra low extractables, best in class organoleptic properties gives Lumicene[R] range the status of universal grade for food packaging, recommended for cooking applications.
High hydrostatic pressure (HHP) processing can significantly extend the shelf life of foods as well as improve their organoleptic quality.