Organoleptic Testing

the analysis of the properties of products and materials—mainly foodstuffs—by means of the sense organs. Organoleptic testing is usually done by tasters. It is widely used to evaluate the quality of wines, cognacs, tea, tobacco, cheeses, butter, and canned goods. Organoleptic testing is to a certain extent subjective, since perceptions among different persons as well as in a single person vary, depending on the state of the body. It is used in cases where more objective, scientific methods of testing are not available.