organoleptic
- adjective
- /ˌɔrɡəˈnəˌlɛptɪk/
- Specialized
:
organoléptico
- Despite the extraordinary botanical and organoleptic variations between the thousands of species of mushrooms, there are really very few ways of cooking most of them, and most of the time there isn't much point in straining to do more than stir-fry or sauté.
- organoleptic qualities
Examples
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To what extent does the appearance of food affect its flavor (or to use the jargon term, its organoleptic qualities)?
Academic text (1993) -
The results showed that the organoleptic and nutritional quality was very similar between the plants exposed to greater solar radiation and those with less.
Blog text (2) -
Chai is tea, but in the case of qymaq chai, it starts as green (unfermented) tea, turns into a dark red beverage with the organoleptic qualities of black (fermented) tea, and is served with qymaq floating on it.
Academic text (1993) -
The chef focused on the organoleptic qualities of the dish, ensuring that the flavors and aromas combined perfectly.
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Many consumers prefer organic products for their superior organoleptic characteristics, such as taste and smell.
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During the tasting session, the organoleptic properties of each wine were carefully evaluated for their richness and bouquet.
Synonyms
54
3.8
Relating to what you notice with sight, hearing, taste, touch, or smell
1
7.4
Describes things that relate to the senses, like sight or touch
Surface Forms
Morphology
organoleptic = organo + lept + ic
This is a learned classical formation built from organo- + lept- + -ic, but the sensory-qualities meaning is not recoverable for most learners from these parts.
Etymology
Organoleptic comes from Greek parts organon ('organ', a body part like the nose or tongue) and -leptic from a word meaning 'to take' or 'receive', so it literally means qualities 'taken' by the sense organs. That's why organoleptic describes how something tastes, smells, feels, or looks.