Organoleptic
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Organoleptic properties are the aspects of food, water or other substances as apprehended via the senses[1]—including taste, sight, smell, and touch.[2][need quotation to verify][3][4]
In traditional U.S. Department of Agriculture meat and poultry inspections, inspectors perform various organoleptic procedures to detect disease or contamination. Such techniques contribute to the effort to detect invisible food-borne pathogens that cause food poisoning.[citation needed]
Organoleptic tests are sometimes conducted to determine if food or pharmaceutical products can transfer tastes or odors to the materials and components they are packaged in. Shelf-life studies often use taste, sight, and smell (in addition to food chemistry and toxicology tests) to determine whether a food product is safe to consume.[citation needed]
Organoleptic analyses are, occasionally, still used when the protocol for a certain sample does not have a high enough sample throughput to meet the demand. In this case, organoleptic analyses serve as a primary screen to determine which samples must be analyzed according to the original method protocol, and which samples need no further sensory analysis.[citation needed]
Other examples
[edit]Measurements of chile spiciness on the Scoville scale depend upon an organoleptic test. The quality of extracts used in phytotherapy is assessed in part using organoleptic tests. Organoleptic qualities are considered part of hurdle technology. Attributes identified organoleptically as part of European Union wine regulations are assessed of wines when they are qualified for a Quality Wine indicator.
Evian water claims that it should be consumed by the expiration date marked on the bottle "to take advantage of the best organoleptic quality".[5]
References
[edit]- ^ "organoleptic". Oxford English Dictionary (Online ed.). Oxford University Press. (Subscription or participating institution membership required.) - "Of, relating to, or involving the use of sense organs or senses, esp. of smell and taste."
- ^ Chevreul, Michel Eugène (1883). "Considérations générales sur les méthodes scientifiques et applications à la méthode a posteriori de Newton et à la methode a priori de Leibnitz". Mémoires de l'Académie des Sciences de l'Institut de France. 42: 291ff.
- ^ Yi, J; Zhou, L; Bi, J; Chen, Q; Liu, X; Wu, X (2016). "Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips". J Food Sci Technol. 53 (2): 1120–29. doi:10.1007/s13197-015-2127-2. PMC 4837745. PMID 27162392.
Sensory evaluation was conducted with a 15-member consumer panel (staff and students) at Chinese Academy of Agricultural Science according to the protocols described by Zou et al. (2013). The quality attributes tested were color, odor, texture, flavor and overall quality.
- ^ Chauhan, Valentina Singh; Sharma, Alka (1 April 2003). "Studies on organoleptic properties of food products from fresh egg and egg powder through principal component analysis". Nahrung/Food. 47 (2): 102–05. doi:10.1002/food.200390018. PMID 12744287.
[...] organoleptic variables, viz., color, appearance, aroma, texture and taste [...]
- ^ Evian bottle quality and sustainability FAQs
This article incorporates public domain material from Jasper Womach. Report for Congress: Agriculture: A Glossary of Terms, Programs, and Laws, 2005 Edition (PDF). Congressional Research Service.
