organolépticas

Organolépticas refers to the characteristics of a substance that are perceived by the human senses, primarily sight, smell, taste, touch, and hearing. These qualities are evaluated and described using sensory perception, rather than objective measurements. For instance, the organoleptic properties of wine include its color, aroma, flavor, and mouthfeel. In food science, organoleptic evaluation is crucial for determining the quality, freshness, and acceptability of products. It involves trained sensory panels or consumer testing to assess attributes like sweetness, bitterness, texture, and overall appearance. Beyond food and beverages, organoleptic properties are also considered in fields such as perfumery, where the scent is the primary sensory characteristic, and in the evaluation of materials for their feel and visual appeal. Understanding and describing organoleptic qualities allows for consistent product development, quality control, and consumer satisfaction.