Making an impression upon an organ; plastic; -- said of the effect or impression produced by any substance on the organs of touch, taste, or smell, and also on the organism as a whole.
(or-gan-o-lep'-tic) Examination with the senses as opposed to a chemical or physical exam. This is the highest form of wine tasting. An expert must be able to taste the wine and have a good idea of what it is, and more importantly, what it should be. A laboratory analysis can aid the winemaker in determining if the wine has finished a particularly stage, or needs to be adjusted, but only a taster can determine quality and marketability.
capable of receiving a sense impression. Organoleptic inspections are based on sensory perceptions (e.g., fish smells fresh or spoiled).
properties of wine that are discernible during tasting Top of the page Pale with little colour and totally transluscent
an analytical testing of food and wine, employing the human senses.
Relating to perception by a sensory organ. Involving the use of sense organs.
Compound able to stimulate the sensation of taste or smell.
Using various sense organs to determine flavour, texture, or other quality.
Relating to the senses (taste, color, odor, feel). Traditional USDA meat and poultry inspection techniques are considered organoleptic because inspectors perform a variety of such procedures—involving visually examining, feeling, and smelling animal parts—to detect signs of disease or contamination. These inspection techniques are not adequate to detect food borne pathogens that are of growing concern.
Capable of affecting the taste receptors
The process used by most tea tasters to evaluate the quality of a tea using all the senses.
the taste and aroma properties of a food or chemical.
Affecting or involving a sense organ such as that of taste, smell, or sight.
Affecting perceptions that are stimulated by senses in the eye, ear, skin, nose, or mouth.
