What are the organoleptic properties?

A rigorous classification of the individual organoleptic properties can not be managed without difficulty to catalog briefly, as some, because of their complexity, are actually composed of a set of characteristics perceived globally. For example, the appearance of the food is determined by a set of characteristics perceived mainly by sight, but secondly also with the sense of touch and hearing. The literature shows so different classification schemes based on the degree of generality of a particular property. Among the properties usually mentioned include the following: color, with the perceived view size, primarily with the perceived view form, seen mainly with a view condition, seen primarily with the view taste, perceived by the taste and smell odor, perceived by smell. consistency and texture, perceived by sight, touch and hearing Overall, these characteristics can be summarized in three general properties that are valued more or less consciously, in the following chronological order [1]: Physical Appearance: This property will summarize the shape, size, color and, to a first examination, the texture and condition. In the perception of appearance takes on a role the view. Chemical properties: This property will summarize the odor and flavor. The perception of the chemical is a prerogative of chemiorecettori spread in the language and in the nose. Mechanical: This property will summarize the mechanical strength, texture, uniformity, the crunchiness, etc.. These are characteristics that are perceived in a complex way by touch and in some cases with the intervention of hearing. Evaluation [Review] In value, more or less consciously, we attach to a food come into play various components of assessment: In addition to the organoleptic characteristics are taken into consideration the health, nutritional properties, functionality, cost, fashion. The assessment is expressed in a more or less explicitly that the limit, you can configure in sensations such as the desire, need, indifference, contentment, satisfaction or dissatisfaction, and so on. In determining these feelings, the elements mentioned are different weights for the different contexts. For example, the cost is often a determining factor, however, may pass into the background in the alternative to organoleptic, fashion, functionality. Among the intrinsic properties of a food, the organoleptic generally occupy a dominant role in determining the interest and the satisfaction of the consumer [2] [3]: for example, you may be inclined to spend more, in monetary terms, for buy a food more appealing, or spend time and effort to cook a food less tasty but more functional, acceptance of health risks in exchange for certain characteristics. These choices are made every day: for example, you buy more frequently meat cuts 1st quality than those in 3rd because most welcome even if more expensive, we prefer to spend hours each day to cook meals because you get more pleasing than those already ready, we prefer raw oysters to cook even if less healthy, and so on.