organoleptic
英 [ˌɔ:gənəʊ'leptɪk] 美 [ˌɔgənoʊ'leptɪk]

adj.

影响器官（尤指味觉、嗅觉或视觉器官）的，器官感觉的；

英英释义

Organoleptic

• Organoleptic properties are the aspects of food or other substances as experienced by the senses, including taste, sight, smell, and touch, in cases where dryness, moisture, and stale-fresh factors are to be considered.

以上来源于:Wikipedia

权威例句

Organoleptic and nutritional effects of phenolic compounds on oilseed protein products: A review
Organoleptic and nutritional evaluation of wheat breads supplemented with soybean and barley flour
Identification and organoleptic evaluation of compounds in Delicious apple essence
Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour.
Genetic analysis of organoleptic quality in fresh market tomato. 2. Mapping QTLs for sensory attributes.
Genetic analysis of organoleptic quality in fresh market tomato. 1. Mapping QTLs for physical and chemical traits
Osmotic concentration of fruit slices prior to freeze dehydration [Organoleptic quality].
Compositional and organoleptic quality of farmed and wild gilthead sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) and...
Effect of Olive Ripening Degree on the Oxidative Stability and Organoleptic Properties of Cv.Nostrana di Brisighella Extra Virgin Ol...
Effects of dietary vegetable and marine lipid on growth, muscle fatty acid composition and organoleptic quality of flesh of brook ch...