Organoleptic quality refers to the sensory characteristics of a substance or product that can be perceived by the human senses, such as taste, smell, texture, and appearance. It is the overall impression that a substance or product leaves on our senses, and it is often used to assess the quality and freshness of food and beverages. The term also encompasses the subjective experience of the consumer, as individual preferences and cultural influences can play a role in how we perceive and evaluate organoleptic qualities. In short, organoleptic quality is the unique and complex combination of sensory attributes that make a substance or product appealing to our senses.