Organoleptic
Organoleptic
Organoleptic (pronunciation: /ˌɔːrɡənəˈlɛptɪk/) is a term used in various fields of science and industry to refer to the aspects of a substance that an individual experiences via the senses, including taste, sight, smell, and touch. The term is derived from the Greek words "organon" (meaning tool or instrument) and "lepsis" (meaning to take), and it was first used in the English language in the 19th century.
Etymology
The term "organoleptic" is derived from the Greek words "organon" (meaning tool or instrument) and "lepsis" (meaning to take). It was first used in the English language in the 19th century. The term is used to describe the sensory properties of a substance, such as its taste, smell, and texture.
Related Terms
- Sensory Analysis: This is a scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses for the purposes of evaluating consumer products.
- Food Science: This is a study concerned with all technical aspects of food, beginning with harvesting or slaughtering, and ending with its cooking and consumption, an ideology commonly referred to as "from field to fork".
- Pharmaceutical Industry: This is the commercial industry that discovers, develops, produces, and markets drugs or pharmaceutical drugs for use as medications to be administered (or self-administered) to patients, with the aim to cure them, vaccinate them, or alleviate the symptoms.
See Also
External links
- Medical encyclopedia article on Organoleptic
- Wikipedia's article - Organoleptic
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