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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Organoleptic ： ウィキペディア英語版 Organoleptic Organoleptic properties are the aspects of food or other substances that an individual experiences via the senses—including taste, sight, smell, and touch. ==USDA uses== In traditional U.S. Department of Agriculture meat and poultry inspections, inspectors perform various organoleptic procedures to detect disease or contamination. Such techniques are part of the effort to detect invisible foodborne pathogens that cause food poisoning. 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. Shelf life studies often use taste, sight, and smell (in addition to food chemistry and toxicology tests) to determine whether a food product is safe to consume. Organoleptic analyses are, occasionally, still used when the protocol for a certain sample does not have a high enough sample throughput to meet the demand. In this case, organoleptic analyses serves as a primary screen to determine which samples must be analyzed according to the original method protocol, and which samples need no further sensory analysis. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Organoleptic」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.