Significance of Organoleptic analysis
Organoleptic analysis is a sensory evaluation method that assesses various physical properties of substances, including color, taste, odor, and texture. This analysis is essential for determining the quality of pharmaceutical products like Mustakadi Leha, Pathadi choorna, and Kumariasav. It involves observing characteristics associated with the five senses to ensure the products meet established standards. Through this evaluation, the sensory attributes of different formulations can be accurately analyzed, contributing to the overall quality assessment of herbal preparations.
Synonyms: Sensory evaluation, Sensory analysis, Taste assessment, Sensory testing, Quality assessment.
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Hindu concept of 'Organoleptic analysis'
In Hinduism, organoleptic analysis evaluates the sensory characteristics—color, odor, taste, and texture—of products like Chandrashakaladi Vataka to determine their authenticity and establish a scientific profile through sensory assessment.
(1) This is a type of analysis done on the final product to determine its texture, smell, taste, and color using sense organs.[1] (2) This is the assessment of the physical characteristics of Chandrashakaladi Vataka, such as taste, color, odor, and touch, and these are scientifically studied to establish a profile of the formulation, and its results are depicted in a table.[2] (3) Organoleptic analysis, a part of the study, involves evaluating characteristics like color, odor, and taste to assess the authenticity of the three Rasna samples.[3]
The concept of Organoleptic analysis in scientific sources
Organoleptic analysis involves evaluating the sensory attributes of ghee, including taste, smell, appearance, and texture, to assess its quality effectively. This method is vital for determining the overall sensory properties of the product.