Organoleptics
Organoleptic (influenced by French organoleptique and Greek lēptós "tangible, understandable" and lambánein "grasp, understand") means "stimulating a sense organ ", "touching senses and organs" or "stimulating a sensory receptor ". An organoleptic test is the tool-free assessment of an object in terms of properties such as smell , taste , appearance and color by a person who is able to do this by virtue of their scientific and technological knowledge combined with regular practice. Colloquially, it usually also means testing food, animal feed or, for example, drinking water according to a certain evaluation scheme. Since the result cannot be measured, the experience of the examiner is particularly important.
In an economic sense, it is important that manufacturers and consultants on the one hand and critics and consumers on the other hand have a largely similar feeling. This is the only way that organoleptics can be used sustainably and positively for the marketing of products.
Organoleptic parameters are those properties of water that can be judged from the senses: color , smell , taste or turbidity . A distinction must be made between the physico-chemical parameters, such as temperature, pH value and conductivity.