What does the term "organoleptic properties" refer to in food science?

The term "organoleptic properties" refers to the sensory experience of food, which encompasses how food is perceived through the senses—taste, smell, texture, appearance, and sound. These properties are critical in food science because they influence consumer preferences and the overall acceptability of food products. The way a food looks, smells, feels in the mouth, and its flavor profile all contribute to its organoleptic characteristics. These aspects are essential for food evaluation, product development, and quality control in the food industry, as they directly affect the enjoyment and satisfaction of the consumer.

The other options mention concepts like chemical additives, environmental impact, and nutritional value, which are important in food science but do not specifically encapsulate the sensory-related attributes that define organoleptic properties.