Organoleptic evaluation involves using your senses to assess the product’s physical characteristics such as its appearance, aroma, taste, and texture. Here are the steps to follow when evaluating the organoleptic features of a product:
Appearance: Begin by observing the product’s appearance. We look at its color, shape, size, and any other visual features that might be relevant to the product. Note any irregularities or inconsistencies.
Aroma: We evaluate the smell of the product and take note of any scents or aromas. We try to identify any distinct odors or subtle hints of aroma.
Taste: We taste the product and note any flavors, sweetness, sourness, saltiness, bitterness, or umami notes. It is also important to note any aftertaste and how long it persists.
Texture: We note the product’s texture, such as its firmness, crunchiness, softness, stickiness, or grittiness.
Overall assessment: We consider the balance of flavors, aroma, texture, and appearance noting if there anything that stands out, such as an overpowering flavor or a lack of texture
