organoleptic

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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 ?
Although judges preferred "ogi" and Nutrend, porridges made from the composites were also acceptable organoleptically.
This causes minimal heat damage and impairment of the product quality, both nutritionally and organoleptically.
Koumiss prepared with these starters organoleptically complies with the standard.
There are a number of condition demanded by chili processing industry--physically concerning the form, ripeness, cleanliness, and color; second organoleptically concerning taste and aroma; third chemically and fourth concerning water and microbe contents.
If the coffee is of poor quality either visually or organoleptically then imploring consumers to buy the product to help poor Third World coffee farmers is the last refuge of rogues and vagabonds and in the long run doing such poor communities more harm than good.
The question of how the political agency of art is embodied in the artwork, how its meaning (sens) is organoleptically present in the sensory in the materiality of its 'flesh' and not just in the rhetoric outside of it, is central to the specificity of the aesthetic revolution, which is no doubt why Ranciere entitled his book on the 'politics of writing' The Flesh of Words (Ranciere, 2004b: 13).
These products not only need to be consumer-friendly and organoleptically pleasing, but they should also be nutritionally sound and help to reduce total caloric and fat calorie intake, promoting increased intake of dietary fibre and other complex carbohydrates.
They are akin to a wine sommelier, We have olive oil masters who work at filippo Berio over in Italy to make sure that organoleptically the sensory properties of the oil are wonderful--the aroma, taste, color, in addition to making sure that we comply with International Olive Oil Council (IOOC) standards," he says.
In order to produce organoleptically acceptable reduced-fat and fat-free products, microbial controls, such as moisture, salt, and pH, are often adjusted to more permissive conditions.