Organoleptic: Difference between revisions
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Ozzie10aaaa (talk | contribs) →USDA uses: use inline |
Mucketymuck (talk | contribs) m →Other examples: The “peppers” here are chiles. It’s not the properties but the wine that qualify for the Quality Wine indicator, and it’s awkward to say that “indicators” qualify something for an “indicator.” |
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{{short description|Aspects of food experienced through the senses}} |
{{short description|Aspects of food experienced through the senses}} |
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{{wiktionary}} |
{{wiktionary}} |
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[[File:Sensory Analysis at FDA (15749912566).jpg|thumb|A US [[Food and Drug Administration]] sensory analyst sniffs [[Mackerel as food|canned mackerel]] to check for spoilage.]] |
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==USDA uses== |
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'''Organoleptic properties''' are the aspects of food, water or other substances as apprehended via the [[sense]]s<ref> |
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| ⚫ | In traditional [[United States Department of Agriculture|U.S. Department of Agriculture]] [[Food Safety and Inspection Service|meat and poultry inspections]], inspectors perform various organoleptic procedures to detect disease or contamination. Such techniques |
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{{oed | organoleptic}} - "Of, relating to, or involving the use of sense organs or senses, esp. of smell and taste." |
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| ⚫ | </ref>—including [[taste]], [[Visual perception|sight]], [[Sense of smell | smell]], and [[touch]].<ref>{{cite journal |last1 =Chevreul |first1 =Michel Eugène |title =Considérations générales sur les méthodes scientifiques et applications à la méthode a posteriori de Newton et à la methode a priori de Leibnitz |journal =Mémoires de l'Académie des Sciences de l'Institut de France |date =1883 |volume =42 | url = https://books.google.com/books?id=roZBVbTnPTcC | pages = 291ff }}</ref>{{qn|date=August 2024}}<ref>{{cite journal| title=Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips | pmid=27162392 | doi=10.1007/s13197-015-2127-2 | volume=53 | issue=2 | pmc=4837745 | journal=J Food Sci Technol | pages=1120–29 | last1 = Yi | first1 = J | last2 = Zhou | first2 = L | last3 = Bi | first3 = J | last4 = Chen | first4 = Q | last5 = Liu | first5 = X | last6 = Wu | first6 = X| year=2016 | quote = 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.}}</ref><ref>{{cite journal |last1=Chauhan |first1=Valentina Singh |last2=Sharma |first2=Alka |title=Studies on organoleptic properties of food products from fresh egg and egg powder through principal component analysis |journal=Nahrung/Food |date=1 April 2003 |volume=47 |issue=2 |pages=102–05 |doi=10.1002/food.200390018|pmid=12744287 | quote = [...] organoleptic variables, ''viz''., color, appearance, aroma, texture and taste [...] |
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}}</ref> |
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| ⚫ | In traditional [[United States Department of Agriculture|U.S. Department of Agriculture]] [[Food Safety and Inspection Service|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 [[pathogen]]s that cause [[food poisoning]].{{cn|date=August 2023}} |
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| ⚫ | 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 |
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| ⚫ | 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.{{cn|date=August 2023}} |
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| ⚫ | 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]]. |
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| ⚫ | 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]].{{cn|date=August 2023}} |
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==Other examples== |
==Other examples== |
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Measurements of |
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 Wines Produced in Specified Regions|Quality Wine indicator]]. |
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[[Evian]] water claims that it should be consumed by the expiration date marked on the bottle "to take advantage of the best organoleptic quality".<ref>[https://www.evian.com/en_int/faq Evian bottle quality and sustainability FAQs]</ref> |
[[Evian]] water claims that it should be consumed by the expiration date marked on the bottle "to take advantage of the best organoleptic quality".<ref>[https://www.evian.com/en_int/faq Evian bottle quality and sustainability FAQs]</ref> |
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Latest revision as of 04:32, 6 October 2024
 | This article needs additional citations for verification. (April 2022) |
Look up organoleptic in Wiktionary, the free dictionary.
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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.