Organoleptic Properties

Organoleptic properties are properties of environmental objects that are directly perceived by human senses. They include color, smell, taste, texture, temperature, humidity and other characteristics that can be assessed by humans without the use of instruments.

Organoleptic properties are of great importance for assessing the quality of food, drinks, cosmetics, medicines and other products. They allow consumers to quickly and easily determine whether a product meets their expectations or not and make a decision to buy or not to buy.

Color is one of the most important organoleptic properties. It can be used to determine the quality of food and beverages, as well as to create an aesthetic effect. For example, bright colors can attract customers' attention and encourage them to buy.

Odor is another important organoleptic property. It can indicate the quality of the product and its freshness. For example, an unpleasant odor may indicate that the product is spoiled or does not meet quality standards.

Taste is another organoleptic property that can be used to evaluate the quality of a product. The taste can be spicy, sweet, sour, salty, etc. It can also help determine the freshness of the product.

Texture is a property that describes the physical characteristics of a product, such as its density, viscosity, elasticity, etc. Texture can affect how a product feels in the mouth and how it is perceived by consumers.

Temperature is another property that can influence the perception of a product. Too high or too low a temperature can change the properties of the product and affect its quality.

Humidity is a property related to the moisture content of the air. High humidity can make the product softer and more flavorful, while low humidity can make it dry and tasteless.

In general, sensory properties play an important role in assessing the quality of foods and other products, as well as in creating an aesthetic impression among consumers. They can help consumers make purchasing decisions and select products that meet their needs and expectations

Organoleptic-specific - features of perception that are manifested through the senses. All these properties are not subject to scientific measurement. These include: taste - effects on the tongue or taste buds. Recognition of foods and drinks occurs based on sensations. Smell - smell. Consistency is a change in density and fluidity.