Organoleptic evaluations- are subjective, sensory judgments based on the experience of the evaluator. They can involve eyeing, feeling, chewing and tasting of the products to judge product appearance, colour, integrity, texture and flavours.
Sensory judgments can be scaled for 'acceptance' or 'likeability' or specifically described with special terminology. A scale can be used to rate the overall quality or specific quality attributes such as colour, appearance, texture (mouth feel), and taste.
By applying statistical techniques to the results it is possible to make inferences and insights about the products under test.
Most large consumer goods companies have departments dedicated to this sensory analysis. These judgments are very frequently applied for testing various food categories like dairy products, seafoods (fresh, frozen, thawed or cooked), etc.