Significance of Organoleptic test
Organoleptic tests are sensory evaluation methods used to assess the sensory attributes of a product, focusing on characteristics such as taste, smell, color, and texture. These tests are vital for determining the quality of various substances, including herbal products and pharmaceuticals. They are considered the gold standard in evaluating conditions like halitosis and are used to confirm the physical characteristics of substances like jaggery and different formulations. Ultimately, organoleptic tests guide the quality assessment of diverse materials through human sensory perception.
Synonyms: Sensory evaluation, Sensory analysis, Taste evaluation
The below excerpts are indicatory and do represent direct quotations or translations. It is your responsibility to fact check each reference.
The concept of Organoleptic test in scientific sources
The keyphrase "Organoleptic test" refers to evaluations assessing the sensory properties—such as taste, smell, color, and texture—of substances like Shoola Gajakesari Rasa and Rasanjan, focusing on their physical characteristics.
From: World Journal of Pharmaceutical Research
(1) Sensory evaluation of the odour and taste of Saraca indica, characterized by a non-specific odour and a bitter taste.[1] (2) Organoleptic tests are assessments conducted using the sense organs to evaluate the sensory characteristics of drugs, such as color, odor, and texture.[2] (3) Tests evaluating the sensory properties of the samples, such as color, odor, and taste, which were performed during the analysis.[3] (4) An assessment of the sensory properties (taste, color, and odor) of orally fast disintegrating films to ensure they are palatable.[4] (5) A test conducted to evaluate the sensory properties of the kwatha samples.[5]
From: International Ayurvedic Medical Journal
(1) Sensory evaluations to assess the characteristics of a substance, including taste, smell, color, and texture.[6] (2) Tests that evaluate the sensory qualities of Rasanjan, including appearance, color, odor, and taste.[7] (3) A test that assesses the physical and sensory properties such as color, taste, smell, and texture of Shoola Gajakesari Rasa.[8] (4) Sensory evaluations focusing on the characteristics of a substance such as color, odor, taste, and texture.[9] (5) Tests that evaluate the sensory characteristics of a substance, such as taste, smell, and color.[10]
From: Ancient Science of Life
(1) A sensory evaluation method used to assess the physical properties and quality of a substance.[11]
From: Journal of Ayurveda and Integrative Medicine
(1) Sensory evaluation methods used to ascertain the properties of Yashada bhasma, such as smell, taste, and appearance.[12]
From: Ayushdhara journal
(1) Tests that evaluate the sensory characteristics of Anilari Ras including touch, color, taste, and odor.[13]