Perceptible characteristic.

(a) Describes the complex sensation produced in the mouth by a dilute aqueous solution of products such as some tannins (for example, kaki tannins and sloe tannins).(b) Describes the attribute of pure substances or mixtures which produces this taste. The corresponding noun is astringency.

All the planned and systematic activities implemented within the quality system, and demonstrated as needed, to provide adequate confidence that an entity will fulfil requirements for quality and comply with standards.

Combination of organoleptic attributes perceived visually: size, shape, colour, conformation, turbidness, cleanness, fluidness, foam and effervescence. This term is to be preferred to the term appearance.

Olfactory sensation of artichokes.

Combination of sensations perceived after the stimulus has disappeared from the mouth and which differs from the sensations perceived beforehand.

(a) Pleasant sensations perceived indirectly by the olfactory organ when tasting a food.(b) In perfumery and non-specialist language, this term is also applied to the same sensations perceived directly through the nose.

(a) Describes the attribute of pure substances or mixtures which when tasted produce the sensations known as aroma.(b) Describes the products which when examined directly via the nose produce sensations of fragrance and freshness.