Sensory properties, i.e. those that can be detected by the sense organs. For foods, it is used particularly of the combination of taste, texture, and astringency (perceived in the mouth) and aroma (perceived in the nose).
Affecting or making an impression upon an organ. Sometimes used as a synonym for sensory when referring to examination of products by taste or smell.
Describes the use of the senses to perceive the qualities of matter.
Features of a food perceived by the senses of taste, smell, sound, vision, and tactile, or feel.
Affecting an organ, especially the organs of special sense.