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 ?
These are the methods where identity, quality (based on organoleptic characteristics), and the presence of adulterants (foreign organic matters, for example) can be discerned in a single analysis.
The investigators estimated the rates of microbiological and organoleptic deterioration.
This study was, therefore, carried out to assess the effect of delayed processing on nutrient composition, pH level and organoleptic quality of pond raised tilapia Oreochromis shiranus.
In fruits, mold growth is generally associated with organoleptic concerns, such as breakdown in fruit texture and the generation of off flavors.
Peptan has excellent organoleptic properties, is easy to handle and incorporate into functional foods and drinks, dietary supplements, nutrition bars.
Results show that the use of the natural oxidants occurring in spices used in the Mediterranean diet, or their extracts, is a viable option for the food industry as long as the organoleptic characteristics of the food product are not affected.
The study evaluated the different indicators for organoleptic (taste and texture) quality and nutritional quality, such as acidity, soluble solids, phenolic compounds, pH and vitamin C content.
Researchers in the fields of food technology, processing, science, biotechnology, and other areas from Europe, Asia, Australia, and Canada explore the properties of different enzymes and their connections to the physical and biochemical events they influence in various food materials and products (from alcohol production to dairy manufacturing), as well as their relationship to organoleptic, sensory, and shelf-life qualities of foods.
Being very low-glycemic, organoleptic and non-cariogenic makes the excipient highly suitable for oral applications and formulations for all patient target groups.
The judges were selected based on their international experience in wine competitions and their recognised organoleptic sampling abilities.
However, existing literature clearly indicates that significant organoleptic differences always occur when comparing wild and cultured counterparts of the same species.
Oleifera extract used for organoleptic evaluation Extracti Different Components of the Extract on Code A 0.