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Related to organoleptic: Organoleptic Testing


 (ôr′gə-nō-lĕp′tĭk, ôr-găn′ə-)
1. Relating to perception by a sensory organ.
2. Involving the use of sense organs: organoleptic tests.

[French organoleptique : Greek organo-, organo- + Greek lēptikos, receptive (from lēptos, taken, seized, from lambanein, to take).]

or′gan·o·lep′ti·cal·ly adv.


1. (Physiology) able to stimulate an organ, esp a special sense organ
2. (Physiology) able to perceive a sensory stimulus


(ˌɔr gə nlˈɛp tɪk, ɔrˌgæn lˈɛp-)

1. perceived by a sense organ.
2. capable of detecting a sensory stimulus.
[1850–55; < French < Greek lēptikós disposed to accept]
References in periodicals archive ?
In response to the high market demand for better packaging materials that protect the freshness, quality and safety of food and beverages, the company is said to have developed new formulations that now provide low extractables, organoleptic neutrality, excellent sealing properties and superior clarity.
Botanical, macroscopic and organoleptic analysis of herbs, in as whole form as possible, are the oldest tools used by a trained professional to verify identity of herbs.
Competitors were judged by panel of professional cuppers who assessed each submission through blind organoleptic analysis of the following characteristics: dry leaf, brewed color, brewed aroma, brewed flavor, brewed mouth-feel and brewed harmony.
Processing products using high pressure can significantly extend their shelf life as well as improve their organoleptic quality.
Thermal processing is widely used for the preservation of food and beverages but can affect the organoleptic and nutritional properties of foods.
The basic elements that are looked for when purchasing olive oil, like Italian olive oil , are taste and organoleptic characteristics.
As a nutrient rich food, the implication is that delayed processing of fresh fish has a major impact on nutritional quality and organoleptic qualities of fish [3, 4] amongst other problems such as accelerating spoilage [1].
An affiliate of Diana Group, DianaPlantSciences is an innovative and environmentally-friendly company based in Portland, OR, DianaPlantSciences develops potent phyto-actives and tailored organoleptic and functional solutions for the cosmetic, nutraceutical and nutrition sectors.
Functionality and stability of the cream is not compromised by using the solution and can even extend the whipped cream's organoleptic shelf life.
And due to good organoleptic properties, the taste and odor of the packed product will not be altered.
Gerrit-Jan Bekink, Technical Marketing Engineer, HDPE, at Sabic said: "Sabic HDPE B526OULS - ULS stands for Ultra Long Shelf-life - is a high-purity grade that features good organoleptic properties that are especially important when using in-bottle sterilisation, where the packaging as well as the product are subjected to tough thermal and mechanical conditions.
It is also approved by the Escola Superior de Biotecnologia of the Univeridade Catolica Portuguesa, which carries out organoleptic tests on drinking water and by the IVDP (Institute do Vinho do Douro e do Porto), which carries out organoleptic tests on wines and fortified wines such as port.