organoleptic

1. Relating to perception by a sensory organ.
2. Involving the use of sense organs: organoleptic tests.

[French organoleptique : Greek organo-, organo- + Greek lēptikos, receptive (from lēptos, taken, seized , from lambanein, to take).]

Sensory properties, i.e. those that can be detected by the sense organs. For foods, it is used particularly of the combination of taste, texture, and astringency (perceived in the mouth) and aroma (perceived in the nose).

[or-guh-nl-EHP-tihk; or-ga-nl-EHP-tihk] In the wine world, this term-which fundamentally means "perceived by a sense organ"-is used in relation to evaluating wine with the senses of sight, smell, and taste, rather than by a scientific or chemical examination. Although winemakers rely on precise technical evaluations of their wines, the final outcome usually depends on an expert's organoleptic determination.

1. Relating to perception by a sensory organ.
2. Involving the use of sense organs.