This articleneeds additional citations forverification.(April 2022) |
Organoleptic propertiesare the aspects of food, water or other substances as apprehended via thesenses[1]—includingtaste,sight,smell,andtouch.[2][need quotation to verify][3][4]
In traditionalU.S. Department of Agriculturemeat and poultry inspections,inspectors perform various organoleptic procedures to detect disease or contamination. Such techniques contribute to the effort to detect invisible food-bornepathogensthat causefood 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-lifestudies 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 furthersensory analysis.[citation needed]
Other examples
editMeasurements of chile spiciness on theScoville scaledepend upon an organoleptic test. The quality of extracts used inphytotherapyis assessed in part using organoleptic tests. Organoleptic qualities are considered part ofhurdle technology.Attributes identified organoleptically as part ofEuropean Union wine regulationsare assessed of wines when they are qualified for aQuality Wine indicator.
Evianwater 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 orparticipating institution membershiprequired.)- "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.PMC4837745.PMID27162392.
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.PMID12744287.
[...] organoleptic variables,viz., color, appearance, aroma, texture and taste [...]
- ^Evian bottle quality and sustainability FAQs
This article incorporatespublic domain materialfromJasper Womach.Report for Congress: Agriculture: A Glossary of Terms, Programs, and Laws, 2005 Edition(PDF).Congressional Research Service.