Organoleptic

Organoleptic properties are the aspects of food, water or other substances that create an individual experience via the senses—including taste, sight, smell, and touch.[1][2]

USDA uses

In traditional U.S. Department of Agriculture meat and poultry inspections, inspectors perform various organoleptic procedures to detect disease or contamination. Such techniques are part of the effort to detect invisible foodborne pathogens that cause food poisoning.

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.

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 serves 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.

Other examples

Measurements of pepper 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. Indicators identified organoleptically as part of European Union wine regulations are assessed when qualifying for a Quality Wine indicator.

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gollark: Actually, that particular one has a pH of 7.

References
  1. 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.
  2. 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.
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