Examination of the organoleptic attributes of a product by the sense organs.

Process of collecting and evaluating information on hazards and conditions leading to their presence to decide which are significant for food safety and therefore should be addressed in the HACCP plan.

(a) Describes the primary taste produced by dilute aqueous solutions of various substances such as quinine, caffeine and given alkaloids. (b) Describes the attribute of pure substances or mixtures which produces this taste.The corresponding noun is bitterness.

Positive attribute of virgin olive oil determined according to the intensity of perception. Characteristic primary taste of oil obtained from green olives or olives turning colour. It is perceived in the circumvallate papillae on the “V” region of the tongue.

Olfactory sensation reminiscent of fresh almonds.