Podcasts about organoleptic

In this episode, we cover the Organoleptic Experience = Using as many of the customer's senses to deep the engagement and build your brand.For information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

Organoleptic is an adjective that means involving the sense organs. Our word of the day comes from the Greek word for ‘organ' and combines it with the Greek ‘leptikos' (LEP tea cose) which means ‘to take.' Here's an example of the word in use. I had no scientific knowledge that Maria's food had any medicinal value, but based on my organoleptic research of her linguini and clam sauce, all I can say is that it smelled and tasted great!

Merriam-Webster's Word of the Day for March 2, 2021 is: organoleptic • or-guh-noh-LEP-tik • adjective 1 : being, affecting, or relating to qualities (such as taste, color, odor, and feel) of a substance (such as a food or drug) that stimulate the sense organs 2 : involving use of the sense organs Examples: "The goal of beverage distillers is generally a beverage, often very traditional in nature, with very specific organoleptic properties…." — Paul Schwarz and Yin Li, in Barley: Production, Improvement, and Uses, 2011 "After these deep inhales we sipped the oil and worked it around our mouths…. Finally, we slurped. Not a delicate or elegant sound, but an indispensable one for probing the subtler, organoleptic qualities of the oil." — Ari LeVaux, The Austin (Texas) American-Statesman, 25 Sep. 2018 Did you know? English speakers got an early taste of organoleptic in an 1852 translation of a French chemistry textbook. Its spelling is an Anglicization of the French word organoleptique, which derives from organ (same meaning as in English) and Greek lēptikos, meaning "disposed to take or accept." Lēptikos is also an ingredient in neuroleptic (a type of powerful tranquilizer). The parent of lēptikos—the verb lambanein, meaning "to take or seize"—contributed to the formation of several English words, including epilepsy and syllable.

Nick Mader is on a mission to eliminate "black box syndrome" in regards to mixed culture fermentations. Learn how inoculation rate impacts esters and phenols.

Steve Christensen, The Ice Cream Bloke and Headmaster of Scoop School discusses the Organoleptic experience and how to use the sense to engage your customers more

A sensorial perception found in every style, acidity plays a fundamental and specific role in every type of wine. It is right the intensity and nature of this element to contribute to quality and balance of wine: from white to red, from sparkling to sweet, in each of them it strongly contributes to the agreeableness of taste.

Let's introduce the evaluation of the taste of wine, by understanding the parts making it and how they develop, from basic tastes to tactile sensations. Important role is also played by the contribution of aromas, an important factor making the taste of wine - and of any food - more complex and interesting.

One of the quality of a good taster is memory. The skill of being capable of recognizing the quality of a grape or wine is an excellent help for any future tasting. Taking note of the sensations perceived during the tasting of a wine is therefore a fundamental practice and very useful in order to improve your tasting skills.

Knowing how to recognize each variety and wine is an art taking time and commitment. A method to start how to understand the differences among the many varieties is to compare by contrast two or more wines. It will be those differences to make evident the specific characteristics of each variety.

The taster does his or her job through senses and the use of a glass, a fundamental tool allowing the correct perception of the sensorial qualities of a wine and, in particular, of its faults. Not only a simple glass from which drinking a wine, indeed a technical tool capable of favoring the complex task of sensorial analysis.

Recognizing wine aromas is something taking practice, memory and experience, qualities which cannot be learned in a short time. In the beginning it is good to concentrate on the aromas you can easily recognize, such as fruits and flowers.

The first episode dedicated to wine appearance analysis, an evaluation which goes beyond the simple determination of color and the definition of style. From appearance we can understand the quality of grape, the meteorological condition of the year, wine making and viticultural aspects.

Antonello Biancalana introduces wine sensorial tasting, a fundamental subject every wine lover should know and use in order to better appreciate the beverage of Bacchus. In this episode are being introduced the fundamental phases of tasting: appearance, smell and taste.