Organoleptic properties are properties of food, water, or other substances that people perceive through the senses. Sensory evaluation is a scientific study used to evoke, measure, analyze and interpret responses to products perceived by the senses of sight, smell, touch, taste and hearing. Today, the terms organoleptic and sensory are used interchangeably.
The organoleptic properties perceived by the senses of sight, hearing, smell, taste and touch in supplements are the first benefits felt by users. Just like the taste of a dietary supplement, its characteristic color, or a medicine in tablet form. In supplement manufacturing, qualified, trained or expert panels conduct qualitative or quantitative sensory assessments according to a predefined protocol. For example, sensory evaluations are made to see the effectiveness of a film coating on tablets to mask the bitter taste of an active ingredient in a food supplement. Herbal supplements often have a colorful or mottled appearance that is difficult to cover. Companies cover the surface and edges of these tablets with a homogeneous white film that neatly covers them and are evaluated by a panel of experts.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. These studies are based on the latest technological equipment, trained and experienced staff and modern methods. Among the numerous tests carried out in this context, there are also supplements - organoleptic sensory analysis services.
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