Significance of Organoleptic parameters
Organoleptic parameters refer to the sensory characteristics, including color, taste, odor, touch, and texture, that are used to evaluate the quality of various substances such as herbal formulations and pharmaceutical products. These parameters play a crucial role in assessing the quality, authenticity, and overall appeal of items like Rasa Bhasma, Rajnidaaru eye drops, and many Ayurvedic preparations. Sensory evaluation helps in monitoring changes in quality and is vital for raw drug selection and quality control processes.
Synonyms: Sensory attributes, Sensory characteristics, Sensory properties, Flavor characteristics, Organoleptic qualities, Sensory parameters, Sensory qualities, 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 parameters in scientific sources
Organoleptic parameters relate to the sensory evaluation of substances like Tamra Bhasma, Rasa Bhasma, Gandhaka Rasayana, and Masura Ghrita, focusing on characteristics such as color, taste, smell, and texture, essential for quality assessment.
From: World Journal of Pharmaceutical Research
(1) Parameters related to the sensory characteristics such as color, odour, and taste of the ingredients used in analysis.[1] (2) Sensory characteristics of the samples, such as color, odor, and taste, used in evaluating the quality of herbal preparations.[2] (3) Characteristics of a substance that are perceived by the senses, such as taste, color, and odor, used to assess quality.[3] (4) Qualitative tests to assess the sensory attributes of the toothpaste, including color, taste, and odor.[4] (5) Organoleptic parameters include characteristics such as appearance, color, odor, and taste of the plant materials, essential for initial identification.[5]
From: International Ayurvedic Medical Journal
(1) Sensory attributes of Kushmanda Ghrita and Murchita Ghrita including color, taste, and odor that were evaluated during the study.[6] (2) The sensory properties of a substance, including colour, odour, taste, touch, and appearance, used to describe Rohitakadi vati.[7] (3) Sensory properties used to evaluate the quality of Rudra Taila, including appearance, color, odor, and touch.[8] (4) Sensory evaluation aspects such as color, odor, and consistency of the Chincha Patra Malahara.[9] (5) Attributes of a substance that can be perceived by the senses, such as taste, color, touch, and odor, used here to assess different samples of Kasisa Bhasma.[10]
From: AYU (Journal of Research in Ayurveda)
(1) Qualitative attributes such as color, taste, smell, and touch used to assess the quality of Rasamanikya.[11] (2) Characteristics related to the sensory properties of Chitraka Haritaki Avaleha, such as taste, odor, and appearance, that were analyzed in research studies.[12] (3) Qualitative characteristics of materials including color, taste, odor, and texture, assessed during quality control.[13] (4) The characteristics of a substance as perceived by the senses, including color, taste, odor, and touch, which are important for raw drug selection.[14] (5) Sensory characteristics of Tamra Bhasma such as color (varna), taste (rasa), and other physical properties assessed during quality control.[15]
From: Journal of Ayurveda and Holistic Medicine
(1) Parameters related to the sensory characteristics of Masura Ghrita, such as odor, color, taste, and texture.[16] (2) Characteristics of a substance that are assessed by the senses, including taste, smell, and appearance, integral in evaluating herbal preparations.[17] (3) Characteristics such as color, touch, odor, and taste that are used to evaluate the quality of the Rasa Bhasma.[18] (4) Qualitative properties used to evaluate the sensory characteristics of a product, including color, taste, and odor.[19]
From: Ayushdhara journal
(1) Sensory characteristics such as taste, smell, and texture used to assess the quality of Abhrak Bhasma.[20]