Significance of Organoleptic evaluation
Organoleptic evaluation involves the assessment of sensory characteristics including color, taste, odor, and texture to determine the quality and properties of various products, especially herbal formulations. This evaluation method is crucial for understanding the sensory attributes of materials like Lashunadi Taila, Maharasnadi Kwatha, and many herbal powders. Through methods such as taste tests and visual inspections, organoleptic evaluation helps establish authenticity and consumer acceptability, thereby playing a vital role in quality evaluation in the herbal industry.
Synonyms: Sensory evaluation, Sensory analysis
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The concept of Organoleptic evaluation in scientific sources
Organoleptic evaluation is a sensory assessment method that involves evaluating the color, odor, taste, texture, and consistency of plant materials and herbal formulations, utilizing human senses to characterize their properties effectively.
From: World Journal of Pharmaceutical Research
(1) Assessment of the physical characteristics of the rhizomes including color, odor, and taste.[1] (2) A simple and quick method for identifying crude drugs based on sensory attributes such as odor, taste, and appearance.[2] (3) A method of assessing the sensory qualities of a product, such as taste and smell, through controlled human panels.[3] (4) The assessment of the sensory characteristics of banana wine, such as taste and aroma, by a panel of individuals.[4] (5) An assessment that focuses on the sensory properties of a formulation, such as taste and flavor, important for oral products.[5]
From: Ancient Science of Life
(1) Assessment based on the physical characteristics of the bark, such as color, texture, and odor.[6] (2) An assessment that evaluates the sensory characteristics of a product, including color, odor, taste, and texture.[7] (3) The assessment of the characteristics of plant materials based on sensory properties such as colour, odour, taste, texture, and special features.[8] (4) An assessment of the sensory characteristics of plant materials, such as color, odor, taste, and texture.[9] (5) Assessment based on sensory characteristics such as color, odor, taste, and size of the curna.[10]
From: AYU (Journal of Research in Ayurveda)
(1) Organoleptic evaluation refers to the assessment of the characteristics of a drug such as color, odor, taste, and touch through sensory observations.[11] (2) Assessment of various sensory attributes (such as color, taste, and odor) of the powdered form of Cassia mimosoides leaves.[12] (3) Assessment of the sensory characteristics (color, odor, taste) of the plant materials.[13] (4) The assessment of the sensory characteristics (texture, color, odor, taste) of the root of Launaea sarmentosa.[14] (5) An assessment method to appreciate the color, odor, and taste of a plant material.[15]
From: International Ayurvedic Medical Journal
(1) An assessment based on the sensory attributes of the products, including color, odor, and texture, used to judge the quality of face serum and masks.[16] (2) A process of assessing the physical characteristics of a drug, including taste, smell, and appearance to confirm authenticity.[17] (3) An assessment of a substance using sensory characteristics such as color, odor, and taste.[18] (4) A sensory assessment of the sample's characteristics, including color, taste, and texture, to establish its quality.[19] (5) An assessment of the sensory qualities of a substance, including its color, odor, taste, and texture, as shown in the evaluation of Shankhpushpi Churna.[20]
From: Journal of Ayurveda and Integrative Medicine
(1) Assessment of the kashayam based on sensory perceptions such as colour, odor, taste, and consistency.[21] (2) Assessment of the sensory properties of the ghee formulations including color, odor, taste, appearance, and touch.[22] (3) The assessment of sensory properties such as color, taste, odor, texture, and touch, crucial for determining the quality of ghee or ghrita formulations.[23] (4) Sensory analysis assessing the color, odor, and taste of A. coynei stem to gather qualitative data.[24] (5) Assessment of the sensory properties of a substance, such as appearance, taste, and smell, used for evaluating the tamarind stem.[25]
From: Ayushdhara journal
(1) A method of assessing the physical characteristics of a substance, including taste, smell, color, and texture, used to determine the quality of Strobilanthes barbatus Nees.[26] (2) Assessment of a substance based on sensory characteristics such as color, taste, odor, and texture.[27] (3) Assessment of the physical and sensory characteristics of Guduchi Vati like taste, smell, color, and texture.[28] (4) Organoleptic evaluation involves sensory assessment of a substance's properties, such as color, odor, taste, and texture, to determine quality and acceptability.[29] (5) Assessment of the physical properties of the ointment such as color, odour, and texture, to determine its quality.[30]
From: Journal of Ayurveda and Holistic Medicine
(1) Assessment of the herb's characteristics through sensory methods like sight, smell, and touch.[31] (2) Qualitative assessment based on sensory perceptions such as color, odor, taste, and touch, used to characterize the properties of Panchashirisha Agada.[32] (3) A qualitative evaluation based on the sensory profile of the herbal formulations, encompassing attributes observed through sight, smell, taste, and touch.[33] (4) A sensory evaluation method used to assess attributes such as color, odor, and consistency of Punnaga Taila Malahara.[34]