Organoleptic

Organoleptic ( organoleptique under the influence of French and Greek LEPTOS " tangible, understandable " and lambánein " take, grasp ') means " arousing a sense organ "," organs of senses and touching "or" arousing to a sensory receptor ". As an organoleptic test is called the tool free valuation of an object with respect to properties such as smell, taste, appearance and color by a person who, by virtue of their scientific and technological knowledge coupled with regular exercise, is placed to do so. Colloquially is usually also the testing of food, animal feed or drinking water meant for example for a specific rating system. Since the result is not measurable, it is particularly on the experience of the examiner.

In the economic sense is important that manufacturers and consultants on the one hand and critics and consumers have on the other side of a broadly similar feeling. Only in this way can the organoleptic ( sensory next, what has the same meaning ) can be used long-term positive for the marketing of products.

Organoleptic parameters are those properties of water called that are sensorially assessed Dyeing, smell, taste, or turbidity. This is distinct from the physical and chemical parameters, such as temperature, pH and conductivity.