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Journal articles on the topic 'Organoleptic evaluation'

Author: Grafiati

Published: 10 September 2021

Last updated: 25 July 2025

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1

Revyakin, Artem O. "Egg organoleptic evaluation peculiarities." Poultry and Chicken Products 25, no. 2 (2023): 63–65. http://dx.doi.org/10.30975/2073-4999-2023-25-2-63-65.

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The main tests have been described in the article for egg complex organoleptic evaluation and the most appropriate ways for tasting. Some comparative experimental material received in different organoleptic profiles for- mation. Some peculiarities of egg organoleptic evaluation have been shown and reasoned order of traits evaluation has been suggested.

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R.Indra, R. Indra, and S. Kowsalya S.Kowsalya. "Organoleptic Evaluation of Papaya Incorporated Extruded Products." Indian Journal of Applied Research 4, no. 8 (2011): 292–94. http://dx.doi.org/10.15373/2249555x/august2014/74.

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3

Kumalasari, Ika Dyah, and Indri Yensi. "Physicochemical and Sensory Evaluation of Purple Sweet Potato and Jackfruit Seed Flour-Based Food Bars." Industria: Jurnal Teknologi dan Manajemen Agroindustri 13, no. 2 (2024): 166–80. https://doi.org/10.21776/ub.industria.2024.013.02.5.

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Abstract This study aimed to determine food bars' physical, chemical, and organoleptic characteristics based on purple sweet potato flour and jackfruit seed flour. This study used a completely randomized design (CRD). The ratio of purple sweet potato flour and jackfruit seed flour used was F1 (20%: 80%), F2 (40%: 60%), F3 (50%: 50%), F4 (60%: 40%), and F5 (80%: 20%). The parameters tested were physical parameters (texture (hardness) and color), chemical parameters (water content, ash content, carbohydrates content, protein content, fat content, fiber content, total sugar content, and antioxida

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4

Collins, J. K., B. D. Bruton, and P. Perkins-Veazie. "Organoleptic Evaluation of Shrink-wrapped Muskmelon." HortScience 25, no. 11 (1990): 1409–12. http://dx.doi.org/10.21273/hortsci.25.11.1409.

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Organoleptic evaluations of shrink film-wrapped and nonwrapped musk-melon (Cucumis melo L. var. reticulates cv.. TAM Uvalde) fruit were conducted to determine changes in flavor and taste during refrigerated storage. Ripe green and yellow `TAM Uvalde' muskmelons, shrink film-wrapped in 12.7-μm high-density polyethylene film, were compared to nonwrapped melons during 21 days of storage at 4C and 90% to 95% RH. After 21 days of storage, both yellow and green shrink-wrapped melons had better appearance, less surface mold, and less vein tract browning than nonwrapped melons. However, the flavor and

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Копытко, Маргарита Сергеевна, Александр Юрьевич Золотин, Сергей Владимирович Симоненко, and Ольга Владимировна Кудряшова. "Method of organoleptic evaluation of food products." Food processing industry, no. 11 (October 27, 2022): 93–95. http://dx.doi.org/10.52653/ppi.2022.11.11.021.

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Любой пищевой продукт будет востребован, если он представляет ценность для потребителя. Разработка пищевых продуктов потенциально высокой потребительской ценности в качестве обязательной операции включает органолептическую оценку объектов разработки. На стадии разработки продукта проводятся промежуточная органолептическая оценка опытных образцов продукта и окончательная органолептическая оценка продукта. Окончательная оценка должна проводиться испытателями, в основном набранными из числа потенциальных потребителей. В статье излагается метод органолептической оценки пищевого продукта, адаптиров

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6

Rina Yenrina, Cesar Welya Refdi, Dian Hafsari, and Jihan Rahma. "Organoleptic evaluation of tomato (Lycopersicum esculentum, Mill.) sauce with the addition of kandis (Garcinia cowa, Roxb.) acid extract as an acidifier." World Journal of Advanced Engineering Technology and Sciences 11, no. 2 (2024): 212–19. http://dx.doi.org/10.30574/wjaets.2024.11.2.0094.

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The research aimed to determine the effect of adding kandis extract as an acidifier to tomato puree and the best formulation based on organoleptic characteristics of tomato sauce. The research design used was a Completely Randomized Design (CRD) with 5 treatments and 3 replicates. In this research, kandis extract was added with treatments A (0%), B (3%), C (3.5%) D (4%), and E (4.5%) base on tomato puree weight. The results of each research parameter were analyzed statistically using Analysis of Variance (ANOVA) and if the effect was significantly different, it was continued with Duncan's New

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7

Kuzmyk, Uliana, Galina Polischuk, and Artur Mykhalevych. "QUALIMETRIC EVALUATION OF SENSORY PROPERTIES OF ACIDOPHILIC-WHEY ICE CREAM WITH OAT BETA-GLUCAN." Sworld-Us Conference proceedings, usc11-01 (July 30, 2019): 4–7. http://dx.doi.org/10.30888/2709-2267.2022-11-01-023.

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In this study, it was carried a qualimetric assessment of the organoleptic properties of the developed composition of ice cream. The authors used special method for studying the organoleptic properties of ice cream. Organoleptic evaluation was conducted b

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8

Tkachenko, Alina. "DEVELOPMENT OF THE NEW POINT SCALE OF ORGANOLEPTIC EVALUATION AT MANUFACTURING ORGANIC CAKES." EUREKA: Life Sciences 4 (July 31, 2018): 49–55. http://dx.doi.org/10.21303/2504-5695.2018.00666.

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The article presents the ground of developing the 50-point scale for evaluating cakes by organoleptic parameters. The aim of the article is to create the new point scale of organoleptic evaluation for using at producing organic cakes. It was established, that for today such important parameters as “flavor”, “post-flavor”, “porosity structure” are not always used at the organoleptic evaluation of cakes’ quality. The article describes the recipes of four developed cakes, produced of the organic raw materials – “Grechanyk”, based on buckwheat flour, “Zhytnytsa’, based on rye flour, “Golden amaran

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9

Mohamad Salin, Nur Shafinaz, Mohamad Azim Aziz, Najwa Shafiqa Sayadi @ Saidi, Hairil Rashmizal Abdul Razak, and Wan Mazlina Md Saad. "Organoleptic Evaluation and Determination of Watermelon (Citrullus lanatus) Quality Based on Flesh Samples Between Post-Harvest Day 4 and Post-Harvest Day 8." ASM Science Journal 17 (May 27, 2022): 1–5. http://dx.doi.org/10.32802/asmscj.2022.863.

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Consumer demands for fresh fruit with enhanced health-promoting properties. Fruit qualities are usually evaluated by organoleptic properties; colour, odour, taste, touch, and texture. The initial sight of fruit is the first fruit evaluation made by consumers. However, this physical appearance does not represent fruit taste. Fruit organoleptic evaluation differs daily due to chemical changes happen during the ripening process which alters fruits’ physiology. Thus, this study aims to evaluate and determine the organoleptic properties of watermelon (Citrullus lanatus) between post-harvest day 4 a

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10

Khan, Amir Ali, Zeeshan Ayub, Syed Tehmina Rehman, Syed Aoun Abbas Mehdi, Usman Afzal Malik, and Muhammad Ahmed Khan. "Evaluation of Common Interventions to Manage Halitosis Based On Organoleptic Scoring." Pakistan Armed Forces Medical Journal 73, no. 5 (2023): 1372–74. http://dx.doi.org/10.51253/pafmj.v73i5.9324.

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Objective: To determine the efficacy of interventions undertaken to manage common causes of halitosis based on organoleptic scoring. Study Design: Quasi-experimental study. Place and Duration of Study: Combined Military Hospital, Pano Aqil Pakistan, from Sep 2021 to Aug 2022. Methodology: Three hundred patients with halitosis fulfilling the inclusion criteria were treated as per their root cause of halitosis and evaluated by organoleptic scoring method on a fortnightly basis for one month. Pre-treatment organoleptic scoring was compared with post-treatment organoleptic scores. Results: Among 3

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11

Vondrácek, J., and S. Hojek. "METHODOLOGY OF PUBLIC ORGANOLEPTIC EVALUATION OF APPLE CULTIVARS." Acta Horticulturae, no. 224 (July 1988): 449–52. http://dx.doi.org/10.17660/actahortic.1988.224.60.

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12

Yadav, Suman K., D. K. Sarolia, S. Pilania, J. S. Gora, and D. K. Singh. "Organoleptic Evaluation of Preserved Guava Pulp during Storage." International Journal of Current Microbiology and Applied Sciences 6, no. 6 (2017): 950–55. http://dx.doi.org/10.20546/ijcmas.2017.606.111.

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13

Farinelli, D., M. Boco, and A. Tombesi. "PRODUCTIVE AND ORGANOLEPTIC EVALUATION OF NEW HAZELNUT CROSSES." Acta Horticulturae, no. 845 (October 2009): 651–56. http://dx.doi.org/10.17660/actahortic.2009.845.102.

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14

Marimuthu, M., S. Easwaran, V. Guhan, and R. Vinoth. "Preparation and Organoleptic Evaluation of Banana Pseudostem Candy." International Journal of Plant & Soil Science 35, no. 8 (2023): 196–99. http://dx.doi.org/10.9734/ijpss/2023/v35i83076.

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Along with the growth and processing of banana fruit, a considerable amount of biomass (pseudostem, bloom, leaves, and suckers) is also produced. The extra biomass is left in the field after bunches are harvested and is either burned, dumped into lakes and rivers or just left on the bunds. This harms the ecology and the wellbeing of living things by contaminating nearby water supplies and the air. The findings of this study suggest that blanching banana pseudostem candy and flavouring it with pine apple may significantly improve the organoleptic ratings for its colour and look, texture, taste

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15

Uwaegbute, A. C., C. U. Iroegbu, and D. O. Ezeikpe. "Organoleptic and nutritional evaluation of soybean‐fortified pap." Ecology of Food and Nutrition 38, no. 5 (1999): 415–26. http://dx.doi.org/10.1080/03670244.1999.9991587.

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16

Golub, Olga, Natalia Motovilova, Oleg Motovilov, Elena Boroday, and Vyacheslav Shcherbinin. "Scoring system for organoleptic evaluation of honey-cedar syrup development." Food Industry 10, no. 1 (2025): 39–52. https://doi.org/10.29141/2500-1922-2025-10-1-5.

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Organoleptic analysis provides an understanding and assessment of human perception of food product characteristics, while there is a limited number of studies aimed at creating organoleptic methods for assessing the quality of processed natural honey and Siberian pine seeds. The objectives of the work are to create a dictionary of organoleptic indicators of honey-cedar syrups and to develop a scoring system for organoleptic assessment of honey-cedar syrups. Objects of research: Siberian pine seed kernels and semi-finished products from them, natural flower honey, and experimental samples of ho

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17

Erwin, Erwin. "Physical Evaluation of Manalagi Apple Extract Mouthwash." SANITAS: Jurnal Teknologi dan Seni Kesehatan 13, no. 2 (2022): 245–55. http://dx.doi.org/10.36525/sanitas.2022.21.

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Manalagi apple (Malus Domestica) is one of the local varieties of apples. Apple rind has benefits such as antibacterial, antioxidant, antifungal, and anti-colliferative. The use of apples needs to be developed in the form of mouthwash products. The aim of the research was to determine the organoleptic evaluation of the manalagi apple peel extract mouthwash formulation. The type of this research was experimental research. The sample in this study was the skin of an apple. The stages in this study were making extracts using the maceration method and making mouthwash formulations of apple peel ex

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18

Guseva, T., S. Soldatova, and O. Karanyan. "Organoleptic Evaluation of Butter. Features of Conducting and Interpreting Results." Bulletin of Science and Practice 6, no. 9 (2020): 222–28. http://dx.doi.org/10.33619/2414-2948/58/22.

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The article describes the features of the organoleptic assessment and interpretation of the results of butter. The organoleptic and physico-chemical characteristics of food products change over time. The analysis of the qualitative properties of the product is given for all the main parameters. In conclusion, the authors concluded that in addition to the input, there should be a periodic control during storage.

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19

Silahoy, Frisca, Alwi Smith, and Sintje Liline. "EVALUATION OF ORGANOLEPTIC PUDDING MORINGA LEAF (Moringa oleifera) BASED ON VARIATIONS ADD SUGAR." RUMPHIUS Pattimura Biological Journal 3, no. 1 (2021): 007–10. http://dx.doi.org/10.30598/rumphiusv3i1p007-010.

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Moringa plant is a multipurpose plant that contains many important nutrients needed by the body such as calcium, vitamin B, vitamin A, vitamin C, protein and potassium. Based on this nutritional content, Moringa plants can be processed into vegetable products, namely buding products that are useful and nutritious. To gain acceptance regarding the preferences of consumers or the public in liking a food or beverage product, it is necessary to carry out an organoleptic test. The aim of this research was to determine the organoleptic quality of pudding products made from Moringa oleifera leaves ba

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20

Fu, Hwai-Hui, Yan-Yu Chen, and Guan-Jie Wang. "Using a Fuzzy Analytic Hierarchy Process to Formulate an Effectual Tea Assessment System." Sustainability 12, no. 15 (2020): 6131. http://dx.doi.org/10.3390/su12156131.

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Taiwan tea is very famous around the world. This study aims to establish a quantized tea assessment system to increase the credibility of the current tea evaluation mechanism. In this study, a new procedure using a fuzzy analytic hierarchy process integrated with linguistic variables is proposed to set up measurable indicators and determine their weights for a tea evaluation mechanism. An affinity diagram was used to deduce three dimensions (i.e., tea farm management, the tea-making process, and organoleptic evaluation) and 11 evaluation criteria for the construction of the tea assessment syst

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21

Tanjung, Yenni Puspita, Tubagus Akmal, and Haifa Virginia. "Formulation of Hand Cream Essential Oil of Basil (Ocimum basilicum) Leaves." Indonesian Journal of Pharmaceutical Science and Technology 1, no. 1 (2022): 33. http://dx.doi.org/10.24198/ijpst.v1i1.41529.

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Basil (Ocimum basilicum) leaf essential oil contains terpenoid compounds that have antibacterialactivity. This study aims to obtain hand cream preparations of basil essential oil, as well as to determinethe effect of concentration variation of liquid paraffin on the results of the evaluation of the preparation.In this study, three formulations of hand cream preparations of basil essential oil were made withthree variations in the concentration of liquid paraffin, namely F1 (9%), F2 (10%), and F3 (11%).Furthermore, the preparation was evaluated for 28 days at room temperature (15-300C) and humi

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22

Baharuddin, Maryani, Suriani Laga, et al. "Organoleptic properties evaluation of Ternate Nutmeg (Myristica fragrans Houtt)." IOP Conference Series: Earth and Environmental Science 911, no. 1 (2021): 012087. http://dx.doi.org/10.1088/1755-1315/911/1/012087.

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Abstract Ternate City, North Maluku Province is a producer of nutmeg. The nutmeg that is cultivated comes from smallholder plantations. So far, post-harvest handling is still traditionally with simple equipment and poor hygienic which results in low-quality nutmeg. Efforts to improve post-harvest handling need to be done to improve the quality and farmer’s income. The purpose of this activity is to provide knowledge on good post-harvest handling of nutmeg in Ternate. One of the phases of activity carried out is through a survey to farmers to identify the organoleptic properties of nutmeg, as w

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23

Verma, Ruchi, and BP Bisen. "Standardization of recipes on organoleptic evaluation of guava leather." International Journal of Chemical Studies 8, no. 4 (2020): 261–65. http://dx.doi.org/10.22271/chemi.2020.v8.i4d.9702.

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24

Subhash, Yadav. "Formulation and Organoleptic Evaluation of Lotus Stem Fortified Cookies." Journal of Food Processing & Technology 14, no. 6 (2023): 4. https://doi.org/10.35248/2157-7110.23.14.1026.

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Lotus stem has extraordinary medicinal value. It has high iron, calcium, dietary fibre and effective constituents like starch, protein, asparagines, pyrocatechol, gallic-catechin, neochlorogenic acid, leucocyanidin, peroxidise, vitamins B and C. It is used for curing fever, diarrhoea, haemorrhages, dysentery, high BP, excessive menstruation. Even after such good functional qualities it is found to be under consumed vegetable. Incorporation of this in traditional ingredients is best way to introduce them in daily diet of people. On the line of this, the present attempt was made to form its powd

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25

Hazelyn, P. Hilario, S. Estelloso Emilie, and B. Mamacus Jenny. "Organoleptic Evaluation of Banana Pseudo Stem as Longganisa Extender." Journal of Food Processing & Technology 14, no. 8 (2023): 5. https://doi.org/10.35248/2157-7110.23.14.1041.

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This study aimed to evaluate the Organoleptic Appeal of Banana Pseudo Stem as Longganisa Extender in terms of appearance, taste and texture. The respondents of the study were purposively selected from longganisa vendors or makers of Kidapawan City, students and faculty members of University of Southern Mindanao- Kidapawan City Campus who were expert in food processing. An Analytical Method of sensory evaluation was used to obtain data for the study. The instrument was based on the Quality Test Likert scale which measure the qualities of the sample product in terms of appearance, taste, and tex

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26

Yadav, Subhash. "Formulation and Organoleptic Evaluation of Lotus Stem Fortified Cookies." Journal of Food Processing & Technology 14, no. 6 (2023): 4. https://doi.org/10.5281/zenodo.13166013.

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Lotus stem has extraordinary medicinal value. It has high iron, calcium, dietary fibre and effective constituents like starch, protein, asparagines, pyrocatechol, gallic-catechin, neochlorogenic acid, leucocyanidin, peroxidise, vitamins B and C. It is used for curing fever, diarrhoea, haemorrhages, dysentery, high BP, excessive menstruation. Even after such good functional qualities it is found to be under consumed vegetable. Incorporation of this in traditional ingredients is best way to introduce them in daily diet of people. On the line of this, the present attempt was made to form its powd

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Hazelyn, P. Hilario, S. Estelloso Emilie, and B. Mamacus Jenny. "Organoleptic Evaluation of Banana Pseudo Stem as Longganisa Extender." Journal of Food Processing & Technology 14, no. 8 (2023): 5. https://doi.org/10.5281/zenodo.13167357.

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This study aimed to evaluate the Organoleptic Appeal of Banana Pseudo Stem as Longganisa Extender in terms of appearance, taste and texture. The respondents of the study were purposively selected from longganisa vendors or makers of Kidapawan City, students and faculty members of University of Southern Mindanao- Kidapawan City Campus who were expert in food processing. An Analytical Method of sensory evaluation was used to obtain data for the study. The instrument was based on the Quality Test Likert scale which measure the qualities of the sample product in terms of appearance, taste, and tex

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28

Chukwuma, Agwuna, Linus, Okonkwo, Ifeyinwa Felicia, and Egbuim, Timothy Chukwudiegwu. "Organoleptic Evaluation and Profitability Analysis of “Yoghurt-Like Product” Manufactured using Tiger Nut." International Journal of Trend in Scientific Research and Development Volume-3, Issue-4 (2019): 315–18. http://dx.doi.org/10.31142/ijtsrd23573.

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29

TA, Vidya, Seeja Thomachan, Sharon C L, et al. "Standardisation and quality evaluation of betel leaf based yoghurt." Indian Journal of Dairy Science 77, no. 2 (2024): 185–86. https://doi.org/10.33785/ijds.2024.v77i02.013.

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Yoghurts are those milk products which are fermented and have a good impact on the human health. Incorporation of herbs or medicinal plants into the yoghurt, can improve the variety as well as the nutritional and therapeutic benefit of the yoghurt. The present study aimed at developing yoghurt incorporated with betel leaf extract and was successful. The incorporation of15% betel leaf extract had better organoleptic qualities when compared to the other treatments. The selected yoghurt was stored for 15 days in refrigerated condition and was subjected to organoleptic and nutritional evaluation.

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30

Villacrez Arce, Richard Charlees, NILTON LUIS MURGA VALDERRAMA, WILMER BERNAL, et al. "Efecto de la porquinaza sobre los parámetros productivos y calidad de carcasa de cuyes (Cavia porcellusL.) en la etapa de crecimiento –acabado." Manglar 20, no. 3 (2023): 265–69. http://dx.doi.org/10.57188/manglar.2023.030.

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The objective of the research was to evaluate the effect of swine manure(SM) on productive parameters, carcass quality and organoleptic aspects in guinea pigs (Cavia porcellusL.) in the growth-fattening stage. Thirty weaned male guinea pigs (21 days old) were used and were distributed in five treatments (0%, 5%, 10%, 15% and 20% SM) during an evaluation period of 56 days. Individual live weight and feed consumption were recorded weekly. The evaluation variables were weight gain, feed conversion (FC), carcass yield and sensory evaluation. No significant differences were reported between treatme

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Mardar, Maryna, Tetiana Bordun, Rafaela Znachek, and Svitlana Vikul. "DEVELOPMENT OF NEW CRISPY BREADS WITH THE INCLUSION OF VEGETABLE ADDITIVES AND EVALUATION OF THEIR QUALITY." EUREKA: Life Sciences 6 (November 30, 2018): 18–25. http://dx.doi.org/10.21303/2504-5695.2018.00806.

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Spelt-based crispy breads with the inclusion of herbal supplements (powders of milk thistle, mountain ash, wild rose and green tea extract) and the results of assessing the quality of new products by organoleptic and physico-chemical indicators are presented. For a tasting evaluation, a point scale has been developed for the organoleptic evaluation of sugary-grain crispy breads. On the basis of which the organoleptic analysis of crispy breads, enriched with herbal supplements, has been carried out It is established that the introduction of vegetable additives in the composition of crispy bread

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32

Haycel, C. Vargas, and M. Aggabao Catherine. "Organoleptic Evaluation of Mixed Powdered Cotton Fruit (Sandoricum Koetjape) and Rattan Fruit (Calamus Manillensis) as Souring Agent." INTERNATIONAL JOURNAL OF MULTIDISCIPLINARY RESEARCH AND ANALYSIS 06, no. 05 (2023): 2198–205. https://doi.org/10.5281/zenodo.7973934.

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The study focused on the development, organoleptic evaluation, and marketability of Mixed Powdered Cotton Fruit and Rattan Fruit as Souring Agent. This Product development research included two major phases: (1) Vacuum/Sun Drying and Preparation and (2) Recipes Preparation. To further appreciate the mixed powdered cotton fruit and rattan fruit as souring agent, the study undergoes proximate analysis for its nutritive content and also determining its pH level for the human level consumption. It also determined the organoleptic evaluation of mixed powdered cotton fruit and rattan fruit as sourin

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Lumentut, Natalia, Hosea Jaya Edi, and Erladys Melindah Rumondor. "Formulasi dan Uji Stabilitas Fisik Sediaan Krim Ekstrak Etanol Kulit Buah Pisang Goroho (Musa acuminafe L.) Konsentrasi 12.5% Sebagai Tabir Surya." Jurnal MIPA 9, no. 2 (2020): 42. http://dx.doi.org/10.35799/jmuo.9.2.2020.28248.

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Penelitian ini bertujuan untuk melihat stabilitas fisik dari formulasi sediaan krim ekstrak etanol kulit buah pisang Goroho pada konsentrasi 12.5%. Evaluasi sifat fisik meliputi uji organoleptik, homogenitas, pH, daya sebar dan daya lekat. Uji stabilitas dilakukan menggunakan metode cycling test selama 6 siklus dengan menguji kembali sifat fisiknya. Hasil pengujiann sifat fisik (siklus 0) sediaaan krim yaitu uji organoleptik (bau: khas etanol buah pisang; warna: hijau; tekstur: semi solid), homogenitas (susunan homogen), pH 5.04±0.25, daya sebar 3.43±0.12 cm, daya lekat 30.55±2.09 detik, dan u

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34

Radványi, D., R. Juhász, Cs Németh, A. Suhajda, Cs Balla, and J. Barta. "Evaluation of the stability of whipped egg white." Czech Journal of Food Sciences 30, No. 5 (2012): 412–20. http://dx.doi.org/10.17221/258/2011-cjfs.

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An investigation was made into the effects of various egg white products and sweeteners on the stability and organoleptic properties of egg white foams. 12 foam products were prepared from egg white and sweeteners. The egg white was produced in the following forms: raw liquid egg white, pasteurised liquid egg white, liquid egg white treated at 55&deg;C for 24 h, and spray-dried egg white powder. Three different sweeteners were used: sucrose, fructose-glucose syrup, and fructo-oligosaccharide syrup. The storage stability, firmness, adhesiveness based on the texture profile analysis, and org

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35

Mardar, М. R., H. A. Davidova, and A. N. Lilishentseva. "DESCRIPTION METHODS OF ORGANOLEPTIC ANALYSIS EVALUATING CHEESE QUALITY." Food Industry: Science and Technology 13, no. 4(50) (2020): 6–14. http://dx.doi.org/10.47612/2073-4794-2020-13-4(50)-6-14.

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Improving the quality and competitiveness of domestic food products is impossible without the development and improvement of the methodology and practice of organoleptic analysis. Cheese has a complex taste and aromatic profile which is formed during prolonged ripening of the product under the influence of a number of factors. So should be conducted an organoleptic assessment of its quality using descriptor methods. The basic approaches and methodology of descriptor studies are discussed in the article, the basic sensory vocabulary for organoleptic evaluation of cheese, descriptor panels of ch

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Pal, Rashmi Saxena, Yogendra Pal, A. K. Rai, Pranay Wal, and Ankita Wal. "Synthesis and Evaluation of Herbal Based Hair Dye." Open Dermatology Journal 12, no. 1 (2018): 90–98. http://dx.doi.org/10.2174/1874372201812010090.

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Background:Herbal based hair dyes are being preferred on large scale, due to the vast number of advantages it exerts to overcome the ill-effects of a chemical based hair dye. We have attempted to prepare and standardize this preparation to ensure its quality as well as stability aspects.Objective:The current research was aimed at the preparation of herbal hair dye and the evaluation of its various parameters as organoleptic, physico-chemical, phytoconstituents, rheological aspects, patch test and stability testing for its efficacy and shelf life.Materials and Methods:The herbal dye was prepare

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SvedbergOpen. "Proximate Composition and Sensory Evaluation Between Artificially Ripened and Naturally Ripened Pineapples (Ananas comosus)." International Journal of Agricultural Sciences and Technology 2, no. 2 (2022): 1–10. https://doi.org/10.51483/IJAGST.2.2.2022.1-10.

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The number of artificially ripened pineapples outnumbered the naturally ripened pineapples. However, there is a lack of understanding between artificially ripened and naturally ripened pineapples. Thus the inquiry was anticipated to explore the physicochemical changes and organoleptic acceptability of the naturally ripened and artificially ripened pineapples. Farmers used different chemicals such as calcium carbide, and ethylene, besides growth hormones to reduce production loss. Here we evaluated the content of moisture, ash, protein, fat, crude fiber, reducing sugar, total sugar, titratable

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Nealma, Samuyus, and Nurkholis. "FORMULASI DAN EVALUASI FISIK KRIM KOSMETIK DENGAN VARIASI EKSTRAK KAYU SECANG (Caesalpinia sappan) DAN BEESWAX SUMBAWA." Jurnal TAMBORA 4, no. 2 (2020): 8–15. http://dx.doi.org/10.36761/jt.v4i2.634.

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In this research, secang wood will be used as a cream using Sumbawa beeswax base. The purpose of this study was to obtain the best cream formulation with secang wood extract and beeswax. Cream formula is based on the concentration of secang extract 0.5-2.5 grams and beeswax 0.2-4 grams in 20 grams of the preparation. Determination of physical evaluation will be carried out several tests, namely organoleptic test, pH, adhesion, dispersal power and protective power. The results showed that all three formulas, Formulation 1 (F1) and F3 were homogeneous, while F2 was not homogeneous. In pH testing

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Emini, Emini, Erwin Erwin, Rini Widiyastuti, and Yusmaniar Yusmaniar. "ORGANOLEPTIC EVALUATION OF MAGIFRESH MOUTHWASH MANALAGI APPLE PEEL EXTRACT FOR CHILDREN." JDHT Journal of Dental Hygiene and Therapy 5, no. 2 (2024): 166–69. http://dx.doi.org/10.36082/jdht.v5i2.1892.

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Dental and oral health problems in children can hinder their growth and development. One of the ways to prevent dental diseases is by maintaining oral hygiene, including using mouthwash to remove plaque. Currently, mouthwash containing active ingredients from natural plants is being increasingly developed, one of which uses the manalagi apple. This study aims to evaluate the organoleptic properties of mouthwash made from manalagi apple peel extract. The research is experimental in nature. The sample used in this study is the peel of the manalagi apple. The research process includes extracting

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Seregin, Ivan G., Roman V. Terekhin, and Alexander T. Volkov. "VETERINARY AND SANITARY CHARACTERISTICS OF MEAT OF WILD ELKS." Problems of veterinary sanitation, hygiene and ecology 2, no. 46 (2023): 186–91. http://dx.doi.org/10.36871/vet.san.hyg.ecol.202302009.

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The results of the study of different cuts of carcasses of wild commercial elks of 2–3 years of age are presented. Shooting and butchering of carcasses were carried out in accordance with veterinary and sanitary requirements. Evisceration was carried out 2–2.5 hours after the shooting. Samples of chilled meat from the neck cut, thoracic and hip parts of the carcass were examined separately. Meat was subjected to organoleptic evaluation (appearance, color, consistency, smell, taste) and laboratory analysis after a day of storage. Pronounced differences in elk meat in terms of organoleptic evalu

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Marpaung, Ridawati, and Lutvia Lutvia. "Pengaruh Lama Penyangraian Yang Berbeda Terhadap Karakteristik Dan Mutu Organoleptik Seduhan Bubuk Kopi Liberika Tungkal Komposit”." Jurnal Media Pertanian 5, no. 1 (2020): 15. http://dx.doi.org/10.33087/jagro.v5i1.89.

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Penelitian ini bertujuan untuk mengetahui untuk mengetahui pengaruh lama penyangraian yang berbeda terhadap karateristik dan mutu organoleptik seduhan bubuk kopi liberika tungkal komposit.Penelitian dilaksanakan di Jambi, dimana proses fermentasi, pulping, pengeringan dan hulling dilakukan di Desa Mekar Jaya, Betara Tanjung Jabung Barat. Sedangkan penyangraian biji kopi serta analisis organoleptik seduhan kopi dilaksanakan di Laboratorium Dasar Universitas Batanghari Jambi. Rancangan lingkungan yang digunakan pada penelitian ini adalah rancangan acak lengkap (RAL). Rancangan perlakuan yaitu la

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Al-Kuraieef, Amal Nasser. "Microbiological, chemical and organoleptic evaluation of fresh fish and its products irradiated by gamma rays." Potravinarstvo Slovak Journal of Food Sciences 15 (February 28, 2021): 95–100. http://dx.doi.org/10.5219/1505.

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The present study evaluated the microbiological, chemical, and organoleptic aspects of irradiated fresh fish and its products to extend their shelf life. Fresh fish and its products were irradiated at three doses (1.5, 3.0, and 4.5 kGy) used for preservation to study the effects of irradiation on their microbiological properties, fatty acid composition, and organoleptic properties. Irradiated fresh bolti fish, smoked herring, and smoked mackerel were evaluated microbiologically, chemically, and organoleptically. Radiation treatment not only reduced the counts of aerobic bacteria, fecal strepto

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Tanaka, M., H. Anguri, A. Nonaka, et al. "Clinical Assessment of Oral Malodor by the Electronic Nose System." Journal of Dental Research 83, no. 4 (2004): 317–21. http://dx.doi.org/10.1177/154405910408300409.

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A recently developed electronic nose has not yet been clinically applied to evaluations of oral malodor. This investigation sought to determine whether an electronic nose could clinically assess oral malodor. Twenty-nine healthy adults and 49 patients were assessed by results of an actual organoleptic test, a score representing malodor strength with an electronic nose in “top-note” mode (top-note score), and measurements of volatile sulfur compound (VSC) concentrations. The correlation coefficient between top-note and actual organoleptic scores (r = 0.71) was comparable with the log VSC and ac

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Raimi, C. O., and A. C. Odeyemi. "Organoleptic evaluation of Archachatina marginata fed rumen content dietary inclusion." Nigerian Journal of Animal Production 46, no. 4 (2020): 84–88. http://dx.doi.org/10.51791/njap.v46i4.999.

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There is inadequate information on quality feedstuff for large scale production and all year round availability of snails in Nigeria.The research was conducted to investigate the organoleptic properties of the African giant land snails (Archachatina marginata). Thirtytwo snails were randomly allotted into four dietary treatments of varied levels of 0%, 5%, 10% and 15% rumen content inclusion. Each treatment was replicated with four snails per pen in a completely randomized design. The snails were reared in mini paddock. Feed and water were supplied ad-libitum. At the end of the eight weeks per

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Madukwe, E. U., R. I. Edeh, and I. C. Obizoba. "Nutrient and Organoleptic Evaluation of Cereal and Legume Based Cookies." Pakistan Journal of Nutrition 12, no. 2 (2013): 154–57. http://dx.doi.org/10.3923/pjn.2013.154.157.

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Senthilkumar, R. "Organoleptic Evaluation and Shelf Life Studies of the Developed Products." Indian Journal of Pure & Applied Biosciences 8, no. 3 (2020): 649–57. http://dx.doi.org/10.18782/2582-2845.7935.

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Raghuvanshi, Rita Singh, Shipra Singh, Kavita Bisht, and D. P. Singh. "Processing of mungbean products and its nutritional and organoleptic evaluation." International Journal of Food Science & Technology 46, no. 7 (2011): 1378–87. http://dx.doi.org/10.1111/j.1365-2621.2011.02622.x.

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Uikey, Ashwini, Poonam, Bhavna, P. K. S. Gurjar, and Pranali Gawade. "Organoleptic Evaluation of Aonla (Emblica officinalis G.) Nectar during Storage." Journal of Scientific Research and Reports 30, no. 10 (2024): 664–70. http://dx.doi.org/10.9734/jsrr/2024/v30i102491.

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A research experiment was conducted during the year 2019-20 and 2020-21 in the Fruit and Vegetable Processing Unit Laboratory, Department of Horticulture, College of Agriculture, Gwalior with seven different varieties of aonla viz., NA-4, NA-5, NA-6,NA-7, NA-10, Laxmi and Chakaiya. This study was carried out in a completely randomized design with three replications. It was studied about the preparation of various value added products such as aonla nectar. From the finding it was observed that, the increase in the percentage of acidity, moisture, phenols and fiber content of aonla nectar while

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Sandhyarani, M., Dr R. Rajya Lakshmi, Dr M. Madhavi, Dr B. Kanaka Mahalakshmi, Dr M. Paratpara Rao, and V. Sekhar. "Studies on organoleptic evaluation in mango (Mangifera indica L.) germplasm." International Journal of Advanced Biochemistry Research 8, no. 6 (2024): 635–37. http://dx.doi.org/10.33545/26174693.2024.v8.i6h.1391.

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Inarejos-García, A. M., M. Santacatterina, M. D. Salvador, G. Fregapane, and S. Gómez-Alonso. "PDO virgin olive oil quality—Minor components and organoleptic evaluation." Food Research International 43, no. 8 (2010): 2138–46. http://dx.doi.org/10.1016/j.foodres.2010.07.027.

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