sensory characteristics of food vs sensory properties of food

Both phrases are correct and commonly used in English. They are interchangeable and refer to the attributes related to the senses when describing food.

Last updated: March 27, 2024 • 772 views

sensory characteristics of food

This phrase is correct and commonly used in English.

This phrase refers to the qualities of food that can be perceived through the senses, such as taste, smell, texture, and appearance.

Show examples from the web [+]

The membranes must not excessively modify the physicochemical composition and sensory characteristics of the wine.
Studies on the effect on the sensory characteristics of hams of producing them with V cuts demonstrate a reduction of pastiness and adhesiveness in these hams.
Whereas to facilitate trade there should be provision for appeal to an approved tasting panel when disputes concerning the sensory characteristics of virgin olive oil occur;
Stockfarmers and makers of Pecorino di Filiano use these special structures to confer on the product its distinctive freshness and sensory characteristics.
Varieties of beer and the sensory characteristics thereof:
The production method preserves the qualities of the raw material, bringing out all its sensory characteristics.
3. Active materials and articles shall not bring about changes in the composition or organoleptic characteristics of food, for instance by masking the spoilage of food, which could mislead consumers.
Active materials and articles shall not bring about changes in the composition or organoleptic characteristics of food, for instance by masking the spoilage of food, which could mislead consumers.
Moreover, the specific characteristics of food product are important to many consumers - e.g. organic production and GMO raw materials affect the selling price of products.
sensory characteristics (appearance, texture, taste and smell).
The Aegean Exporters' Association also claimed that the Union industry used different production processes resulting in different optic and sensory characteristics and a difference in shelf life.
Article 4 then sets some extra conditions, namely that changes in the composition of organoleptic characteristics of food must comply with EC or national provisions and shall not mislead the consumer.
The recommended daily dose of Tarceva is 100 mg taken at least one hour before or two hours after the ingestion of food, in combination with gemcitabine (see the summary of product characteristics of gemcitabine for the pancreatic cancer indication).
Active materials and articles shall not bring about changes in the composition or the organoleptic characteristics of the food, for instance by masking the spoilage of food, which could mislead the consumers.
Description of the main characteristics of the distribution of food or basic material assistance to be provided and the corresponding accompanying measures.
sensory additives: any substance, the addition of which to feed improves or changes the organoleptic properties of the feed, or the visual characteristics of the food derived from animals;
(b) sensory additives: any substance, the addition of which to feed improves or changes the organoleptic properties of the feed, or the visual characteristics of the food derived from animals;
Values describing the characteristics of the aquifer medium.
Geometrical characteristics of the elevation grid coverage aggregation.
Major characteristics of these internationally accepted technical provisions are given below.

Alternatives:

sensory properties of food
sensory attributes of food
sensory qualities of food
sensory features of food
sensory aspects of food

sensory properties of food

This phrase is correct and commonly used in English.

This phrase also refers to the attributes related to the senses when describing food, such as taste, smell, texture, and appearance.

Show examples from the web [+]

Sensory properties of samples of Pane di Matera
The diseases also cause deterioration of sensory properties of poppy, i.e. taste and colour, and this mouldy seed, different in colour, cannot be completely separated by the cleaning line.
The characteristic sensory properties are imparted by chopped nuts, apricot kernels and vanilla sugar and by the method of baking.
Also the seed from immature capsules, which is of rusty colour, degrades the quality of poppy, its appearance and sensory properties in particular.
Since time immemorial, consumers have associated České Budějovice with the brewing of good-quality beer which differs in its sensory properties from beers produced in other areas.
Its characteristic sensory properties originate from the natural microflora present in the lump sheep's cheese, which is produced from raw sheep's milk using a specific production technique.
The specific characteristics of kołocz śląski or kołacz śląski are not based purely on an ancient tradition or sensory properties but also on its symbolic value as a festive cake, which is still felt in Silesia.
Under these circumstances, however, any delay gives rise to a risk which can have an adverse effect on seed quality, both in terms of its sensory properties and physical, chemical and microbiological parameters of seed as foodstuff for human consumption.
Research will focus on: overall relationship between diet and health; health promoting and disease prevention properties of foods;
Furthermore, generic trademarks which have traditionally been used to indicate a property of a class of foods or beverages which could imply an effect on our healt h, like digestive or cough drops, shall be exempted from the application of this Regulation.
I would like to remind you that we resolved to provide consumers with information about all the characteristics and nutritional properties of food products, such as composition, nutritional value and intended use, which distinguish genetically modified food from conventional food.
Active and intelligent food contact materials and articles should not change the composition or the organoleptic properties of food or give information about the condition of the food that could mislead consumers.
The labelling, presentation or advertising of food covered by this Regulation should not attribute to such food the property of preventing, treating or curing a human disease nor should they imply such properties.
The real aim of the regulation on the provision of information on nutritional values and health properties of foods is to provide truthful health information, and for this, we do not need any additional assessment of individual foods or their classification into good and bad foods.
Nanomaterials - the Council recognized the need for systematic safety evaluation and authorisation of foods containing or consisting of engineered nanomaterials irrespective of any changes that the nanomaterials might cause in the properties of such foods.
sensory additives: any substance, the addition of which to feed improves or changes the organoleptic properties of the feed, or the visual characteristics of the food derived from animals;
(b) sensory additives: any substance, the addition of which to feed improves or changes the organoleptic properties of the feed, or the visual characteristics of the food derived from animals;
Chattel property of the Guthrie estate.
Age did not influence the pharmacokinetic properties of nateglinide.
Represents the collection of geometric properties of the elevation TIN spatial object.

Alternatives:

sensory characteristics of food
sensory attributes of food
sensory qualities of food
sensory features of food
sensory aspects of food

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sensory characteristics of food vs sensory properties of food