Organoleptic evaluation means the study of drugs using organs of senses. It refers to the methods of analysis like colour, odour, taste, size, shape, and special features, such as: touch, texture, etc. Obviously, the initial sight of the plant or extract is so specific that it tends to identify itself.
ORGANOLEPTIC EVALUATION
Organoleptic evaluation means the study of drugs using
organs of senses. It refers to the methods of analysis like colour, odour, taste,
size, shape, and special features, such as: touch, texture, etc. Obviously, the
initial sight of the plant or extract is so specific that it tends to identify
itself. If this is not enough, perhaps the plant or extract has a
characteristic odour or taste. Organoleptic analysis represents the simplest,
yet the most human form of analysis.
Talka gum, which is used as a substitute for acacia gum
could be identified by its colour and form. Talka gum is usually broken and
also some tears are brown in colour and other colourless, whereas acacia is
white to yellow in colour. Mangosteen fruits are a substitute for bael fruits
and can be identified by darker rind and the wedge-shaped radiate stigmas.
Cuprea Bark (Remijia pedupiculata)
differs in its morphological character with cinchona. Blood Root used as an
adulterant for hydrastis is dark reddish-brown in colour, whereas hydrastis is
yellow in colour. Rheum rhaponticum are much smaller than those
of the Chinese rhubarb and are easily
distinguished.
Ginger and capsicum have pungent taste, whereas gentian and
chirata have bitter taste. Morphological differentiation of leaves and pods of
Indian senna and Alexandrian senna, sweet taste of liquorice, odours of
umbelliferous fruits, disc-shaped structure of nux vomica, conical shape of
aconite, quills of cinnamon, etc. are few examples of this organoleptic
evaluation.
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