Significance of Organoleptic study
Organoleptic study refers to a scientific examination method focused on evaluating the sensory characteristics of substances, particularly Ayurvedic drugs. It involves assessing attributes like taste, color, odor, and texture to determine the quality and genuineness of herbal formulations. This method plays a crucial role in pharmacognostical studies, ensuring that herbal drugs meet established standards through comprehensive sensory evaluations. The organoleptic assessment assists in confirming the authenticity and effectiveness of these traditional remedies.
Synonyms: Sensory analysis, Sensory 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 study in scientific sources
Organoleptic study involves assessing sensory attributes such as taste and odor of plants, specifically evaluating Alysicarpus longifolius by examining its physical characteristics to understand its overall sensory profile.
From: World Journal of Pharmaceutical Research
(1) An evaluation method involving sensory perceptions such as taste, smell, and appearance of a product.[1] (2) Organoleptic study is the examination of the physical and chemical properties of a drug, including taste, odor, and appearance.[2] (3) A study that evaluates the sensory properties of Kantakaryadi Kashaya, including taste, color, odor, and texture.[3] (4) Study that evaluates the sensory characteristics of a product, including taste, smell, sight, and touch.[4] (5) Observational assessment of the properties of a substance, such as taste, color, and smell, critical for evaluating Nimbadi Taila.[5]
From: International Ayurvedic Medical Journal
(1) A sensory evaluation of a product based on its appearance, color, taste, odor, and other physical characteristics to determine its quality.[6] (2) A study of sensory characteristics of Shatahwadi Ghrita including its colour, taste, smell, and appearance.[7] (3) A study that evaluates the sensory characteristics such as color, taste, and odor of the drug.[8] (4) A sensory evaluation method to assess the properties of raw drugs based on appearance, size, shape, color, and odor.[9] (5) Evaluation of the properties of the Vacha rhizome using the senses (sight, smell, taste).[10]
From: AYU (Journal of Research in Ayurveda)
(1) An evaluation of the physical characteristics of Alysicarpus longifolius, including taste, odor, and appearance.[11] (2) A study that involves the assessment of the sensory characteristics like taste and odor of the plant species.[12]
From: Ayushdhara journal
(1) A method of analyzing the characteristics of substances through senses—color, taste, odor, and texture—particularly in the context of pharmacognostical identification.[13] (2) An evaluation method using sensory characteristics such as appearance, color, odor, and taste to assess the quality of herbal samples.[14]
From: Journal of Ayurveda and Integrative Medicine
(1) Evaluation of sensory properties of the leaves, including taste, color, and odor.[15]