The term (Greek lēptós "tangible, comprehensible", meaning "exciting a sensory organ" or "touching senses and organs") refers to the totality of sensory impressions without technical or other aids that are generated by sensory perception (taste, smell, sight, hearing and touch). In food and product evaluation, "organoleptic" is often used to describe the perception of properties such as taste, smell, texture and colour. It is a specific term typically used in quality assurance, food science and pharmaceuticals to evaluate a product.
The terms "organoleptic" and "sensory" are often used interchangeably, but "sensory" is more comprehensive. While "organoleptic" refers specifically to the perception of smell, taste, Texturtexture and colour characteristics, sensory encompasses the analysis and evaluation of all sensory impressions.
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Thomas Götz
Weinberater, Weinblogger und Journalist; Schwendi