Organoleptic Analysis of Herbal Ingredients

Organoleptic Analysis of Herbal Ingredients

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Published: Monday, March 18, 2013

This document will assist with botanical ingredient identification by organoleptic analysis, a process of developing familiarity with herbal articles of commerce by creating and using descriptions of sensory experience that can be employed for identification of new lots of the same materials. The topics covered in this document are conducting organoleptic analyses, and characteristics subject to organolepsis, which include appearance, fracture, texture, aroma, taste and mouth feel. The appendices include Considerations in Sensory Evaluation and Organoleptic Analyses, a working group report on conducting actual analyses and the results of eight such tests.

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