Significance of Organoleptic characteristics
Organoleptic characteristics refer to the sensory attributes of food and substances that influence consumer acceptance and preference. These characteristics include taste, texture, appearance, color, and odor, which are essential for evaluating quality. In various studies, including those on Kushmanda Kshara and Asparagus racemosus, sensory properties were assessed to determine the quality of different herbal products. The evaluation of these attributes is critical for ensuring authenticity and enhancing consumer preference for food and medicinal formulations.
Synonyms: Sensory attributes, Sensory characteristics, Sensory properties, Organoleptic properties, Sensory qualities
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 characteristics in scientific sources
Organoleptic characteristics encompass sensory attributes like color, taste, odor, and texture, utilized to assess the quality of drugs and herbal products such as Ashwagandhadi Syrup and Shirishavaleha, ensuring accurate evaluation of raw materials.
From: World Journal of Pharmaceutical Research
(1) Sensory properties of a formulation, including appearance, color, odor, and texture.[1] (2) Physical properties of a drug that can be observed through sensory evaluation, including characteristics such as color, odor, taste, and state.[2] (3) Features of a substance that are perceived by the senses, such as taste, smell, and appearance.[3] (4) The sensory attributes of a drug or formulation, such as color, odor, and taste, which can affect consumer acceptance.[4] (5) Features relating to the sensory properties (condition, color, odor) of the stem bark exudates.[5]
From: International Ayurvedic Medical Journal
(1) Qualitative characteristics of a substance based on sensory properties such as taste, smell, appearance, and texture.[6] (2) The sensory properties of a product, such as appearance, color, and odor, evaluated during the study of the Gunja - Ashwagandha dental gel.[7] (3) The sensory attributes of a substance, including appearance, color, odour, touch, clarity, and taste, important for assessing quality.[8] (4) The sensory attributes of the Dashmool tail preparation, such as color, appearance, and odor that comply with established standards.[9] (5) Sensory attributes such as color, appearance, odor, and touch of the Karanjadi Taila samples.[10]
From: AYU (Journal of Research in Ayurveda)
(1) The attributes of a substance as experienced by the senses, including color, odor, taste, and texture, used to evaluate the quality of Bakuchi.[11] (2) The sensory attributes of a substance, such as color, odor, taste, and touch, used to evaluate the quality and type of the prepared Kshara.[12] (3) Sensory properties such as color, taste, and smell analyzed in both samples of KTB.[13] (4) The sensory properties of a substance, including taste, smell, texture, and color, evaluated through observation and sensory perception.[14] (5) Organoleptic characteristics refer to observable properties of the herbal formulation, such as color, odor, and taste which are assessed during quality evaluation.[15]
From: Ancient Science of Life
(1) Qualitative attributes related to the senses, examined in the study of Kutajarista to evaluate taste, odor, color, and consistency.[16] (2) Properties of a product perceived by the senses, such as appearance, color, and taste.[17] (3) The sensory attributes of Ashwagandha churnam, including color, smell, touch, and taste, which are key in assessing its quality.[18] (4) Sensory attributes of the leaves such as color, odor, and taste, which help in identifying the plant material.[19] (5) The sensory attributes of a product, including taste, color, and smell, evaluated for consumer acceptability.[20]
From: Journal of Ayurveda and Holistic Medicine
(1) Characteristics related to the senses, including color, odor, and taste, used to evaluate the Ashwagandhadi Syrup.[21] (2) Attributes such as color, taste, odor, and touch used to evaluate the quality of the drug.[22] (3) The sensory attributes of a product, including its appearance, color, and consistency.[23]
From: Journal of Ayurveda and Integrative Medicine
(1) Sensory attributes of the plant powder, such as appearance, color, odor, and taste, important for its identification.[24]
From: Ayushdhara journal
(1) The sensory properties of a substance, including appearance, taste, and smell, crucial for assessing the quality of herbal medicines.[25]