Organoleptic quality

In order to use any of the results obtained by objective methods as the basis for the acceptance or rejection of a product, there must be available reliable information as to the relationship between the values obtained and organoleptic quality in terms of consumer acceptance and utility. Where standards are based upon measurement of such labile constituents as ascorbic acid or sugar, a knowledge of the normal values for good commercial practice is necessary. Such values have not yet been adequately established. This should constitute a useful field for research of inestimable value to the industry. 

Chaib, J. et al., Stability over genetic backgrounds, generations and years of quantitative trait locus (QTLs) for organoleptic quality in tomato, Theoret. Appl. Genet. 112, 934, 2006. 

Law 480 blends corn-soy and corn-soy-milk, with respect to protein quality by animal assay, organoleptic quality and storage... 

Naves YR, The relationship between the stereochemistry and odorous properties of organic substances, in Molecular Structure and Organoleptic Quality, S.C.I. Monograph No. 1, 1957. 

Chemical modification of simple sugars during drying, baking, or roasting operations can either have a desirable or undesirable effect upon the organoleptic quality of the final product. We have become accustomed to the characteristic roasted or baked flavors of coffee, peanuts, popcorn, and freshly-baked bread. The color and flavor and aroma of caramel make it a useful additive for the food industry. On the other hand, the burnt flavor of overheated dry beans or soy milk reduces marketability of these products. 

Organoleptic Quality of Illinois Soy Beverages" Ph.D. Thesis University of Illinois Urbana, IL, 1977. 

On the positive side, thermization and minimum pasteurization should not cause the formation of undesirable flavours and aromas and should, in fact, result in improved flavour by reducing bacterial growth and enzymatic activity, e.g. lipolysis. If accompanied by vacuum treatment (vacreation), pasteurization removes indigenous off-flavours, i.e. those arising from the cow s metabolism or from feed, thereby improving the organoleptic qualities of milk. 

Tablet coating is done for a variety of reasons. The tablet core may contain an active substance that imparts undesirable organoleptic qualities to the tablet. The active moiety of the tablet may be unstable to specific environmental conditions and may need protection. The core may need to be coated to meet marketing requirements. The coating may be needed to impart enteric properties or sustained-release characteristics to the active release profile. Typical coating processes require a solvent, organic or aqueous. Utilities required include compressed air, steam, and electrical service. Provisions should be made for air handling. The exhaust system used must be capable of handling the solvent used in this process.

Beets, M.G.J. Strucmre and Odor. Molecular Structure and Organoleptic Quality, Society of Chemical Industry. London. 1961 Chang. S.S. Food Flavors, Food cihnolnyy. 99 (December 1989). 

Johnsion, J.W. and A. Sandoval "Organoleptic Qualities and the Stereochemical Theory nl Ulfaclton," Proc, Sci. Sect. Toilet Goods Association, 34 (1960). 

The quality of vanilla extract is defined by Winton s analytical values (Merory, 1960) (Table 15.7). The concentration of vanillin is a major criterion, although organoleptic quality does not depend on it entirely. The various characteristic flavour notes that define vanilla are woody, pruney, resinous, leathery, floral and fruity aromatics (Gillette and Hoffman, 1992). Bourbon vanilla serves as the standard by which the chemical and sensory qualities... 

Achieve the maximum sensitivity possible, preferably to part-per-billion (ppb) levels, since many compounds have important organoleptic qualities at low levels. 

Cellulose, hemicellulose, and lignin are insoluble substances, but some of their monomers can be partially extracted in hydroalcoholic solutions like wine. Some of the compounds thus extracted have interesting organoleptic qualities (Boidron etal. 1988). 

An industrial application of this result was the elaboration of the first Nature-Identical Black Truffle aromatizer (13). This product was tested with success during one year by well known french cooks in their restaurant. Culinary tests confirm the good organoleptic quality of the flavored products obtained, both for cold or hot dishes. 

However, not all wines suffer from the loss of organoleptic quality as severely as those shown above as a result of membrane filtration. Given in Table 6.9 are the organoleptic properties for other white and red wines which only exhibit slight or essentially no changes. 

Fouling permeation rate organoleptic quality of alcoholic beverages Fouling... 

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