Significance of Organoleptic properties
Organoleptic properties refer to the sensory characteristics of substances that can be evaluated through the senses, including color, odor, taste, texture, and appearance. These properties are crucial for assessing the quality of various formulations, including pharmaceuticals, herbal preparations, and cosmetic products. Assessments of organoleptic properties provide insights into the overall quality, stability, and consumer appeal of a substance, highlighting their significance in product formulation and evaluation across multiple domains.
Synonyms: Sensory characteristics, Sensory qualities, Taste properties, Sensory attributes, Sensory properties
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 properties in scientific sources
Organoleptic properties are essential sensory attributes, including color, smell, and taste, that assess the quality of substances like Ghrita and significantly influence patient compliance through their impact on taste and aroma.
From: World Journal of Pharmaceutical Research
(1) Physical characteristics of a substance evaluated through the senses, including color and taste, observed in Vitamin A palmitate.[1] (2) Characteristics that are perceived by the human senses, such as taste, odor, and texture, used to evaluate the mucilage.[2] (3) The characteristics of a substance as perceived by the senses, including factors such as color, taste, and order.[3] (4) The attributes of the gel formulations such as color, appearance, odor, and feel, which are assessed for quality evaluation.[4] (5) Attributes related to the sensory aspects of the formulations, such as taste and appearance, evaluated in the study.[5]
From: Ancient Science of Life
(1) Sensory characteristics (like color, odor, taste, and touch) used to assess the physical properties of Thaleesapatradi Choornam.[6] (2) Characteristics such as taste, color, and odor of Eladhi Choornam, assessed during the standardisation process.[7] (3) The aspects of a substance that create an sensory experience, such as taste, color, and smell, important for identifying quality in the studied plants.[8] (4) Attributes related to the sensory characteristics of the samples, including color, taste, and odor.[9] (5) The characteristics of a substance that can be perceived by the senses (taste, smell, appearance, etc.).[10]
From: International Ayurvedic Medical Journal
(1) Characteristics of a substance that are perceived by the senses, such as color, taste, and odor.[11] (2) Properties of a drug that can be perceived by the senses, including color, taste, and odor, used to assess the quality of herbal preparations.[12] (3) Features assessed through sensory evaluation such as color, taste, and texture, used to evaluate the quality of Mukta Bhasma.[13] (4) The physical characteristics of substances, such as appearance, taste, odor, and texture, used to assess the quality of Guduchi Satva.[14]
From: Journal of Ayurveda and Integrative Medicine
(1) Characteristics of a substance as perceived by the senses, which are critical for differentiating taste profiles in the context of e-tongue assessments.[15] (2) Characteristics of a formulation that can be observed by the senses, such as color, odor, and taste.[16] (3) Characteristics of a substance analyzed through the senses, including taste, sight, smell, and touch, which provide initial quality indications.[17]
From: AYU (Journal of Research in Ayurveda)
(1) The characteristics of a product that affect the senses, such as taste and aroma, which are crucial for patient compliance.[18] (2) Organoleptic properties are sensory attributes of a substance, including its color, smell, and taste, which are used to assess the quality of Ghrita.[19]
From: Ayushdhara journal
(1) Sensory characteristics of the Butea monosperma flower powder, including its taste, smell, and appearance.[20]