Organoleptic

Organoleptic properties are the aspects of food, water or other substances as apprehended via the senses[1]—including taste, sight, smell, and touch.

[2][need quotation to verify][3][4] In traditional U.S. Department of Agriculture meat and poultry inspections, inspectors perform various organoleptic procedures to detect disease or contamination.

[citation needed] Organoleptic tests are sometimes conducted to determine if food or pharmaceutical products can transfer tastes or odors to the materials and components they are packaged in.

[citation needed] Measurements of chile spiciness on the Scoville scale depend upon an organoleptic test.

Evian water claims that it should be consumed by the expiration date marked on the bottle "to take advantage of the best organoleptic quality".