The term (Greek lēptós "perceptible, comprehensible", meaning "affecting a sense organ" or "touching senses and organs") refers to the totality of sensory impressions without technical or other aids, generated through sensory perception (tasting, smelling, seeing, hearing, and feeling). In food and product evaluation, "organoleptic" is often used to describe the perception of characteristics such as taste, smell, texture, and color. It is a specific term typically used in quality assurance, food science, and pharmacy to evaluate a product.
The terms "organoleptic" and "sensory" are often used synonymously, but "sensory" is broader. While "organoleptic" specifically refers to the perception of smell, taste, texture, and color properties, sensory analysis includes the analysis and evaluation of all sensory impressions.
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