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.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
References in periodicals archive ?
Organoleptic evaluation was conducted on all the yogurt samples to rate them on their taste colour odor and texture.
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.
The detailed taxonomic and morphological studies of eleven medicinal plants along with their local names, family, distribution, part used, organoleptic characters, macro- and microscopical description of plant material of interest, and pollen grain morphology were carried out.
Additional spoilage measurement procedures are given for detecting water loss, off colors and other changes in organoleptic quality.
Key words: Halitosis, Periodontitis, Organoleptic score, Volatile sulphur compounds, Malodor
The VSC monitors detect from 18% to 67% of the odors represented by the organoleptic score.
The investigators estimated the rates of microbiological and organoleptic deterioration.
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.
The study revealed hundreds of "organoleptic" chemicals - those which affect the senses by taste, odour, colour or feel.
Being very low-glycemic, organoleptic and non-cariogenic makes the excipient highly suitable for oral applications and formulations for all patient target groups.