organoleptic analysis (Taste, Smell, Color, Appearance)

Organoleptic Analysis (Taste, Odor, Color, Appearance)
Organoleptic Analysis (Taste, Odor, Color, Appearance)

Organoleptic properties are the properties of food products that stimulate human sensory organs. In other words, the taste, smell, color and appearance of foods are their oganoleptic properties.

The quality of food is characteristic of food that plays an important role in people's choice. These properties can be measured and controlled separately and serve to distinguish similar foods from others. In the food sector, it is important to measure and evaluate whether the products are of the desired quality and to check every stage until these products reach the consumers.

Quality control measurement techniques are used in the establishment of standards and criteria in food establishments, preparation of production, production activities and planning for determination and development of appropriate production. Among these techniques, chemical, physical and microbiological techniques, as well as sensory assessment methods have an important place.

Sensory characteristics of foods are the quality characteristics that consumers evaluate with their sense of sight, touch, taste and smell. These are called organoleptic properties.

Appearance of foods is the most important sensory quality feature that makes the first effect for the consumer and makes decisions. The color of the food is first checked for quality control. If the color does not leave a positive effect, the food is considered negative even if the aroma and nutritional values ​​of the food are good. Color change in foods directly affects the texture and taste of foods. The activity of microorganisms occurs with color change.

The main physical shape properties in foods are size and shape, surface texture and visual consistency.

Within the scope of organoleptic analyzes in various foods, analyzes to determine the taste, odor, color and appearance characteristics are carried out within the scope of physical analyzes in authorized laboratories.

The lack of any of the features that make food reliable and of high quality deteriorates the integrity of the food and often leads to various diseases. Food safety and human health laboratories provide services with advanced tools and equipment and experienced employees.