organoleptic

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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, which are produced by sensory perception (taste, smell, sight, hearing and touch). In food and product evaluation, "organoleptic" is often used to describe the perception of characteristics 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.

organoleptic & sensory

The terms "organoleptic" and "sensory" are often used interchangeably, but "sensory" is more comprehensive. While "organoleptic" refers specifically to the perception of taste, smell and colour characteristics, sensory encompasses the analysis and evaluation of all sensory impressions. This also includes psychophysical aspects, such as the relationship between stimulus and perception as well as their intensity and frequency.

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organoleptic

organoleptic & sensory

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