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Results: The organoleptic test revealed that 55% of the subjects had either no mouth odor or slight mouth odor.
The actual degree of halitosis was determined by using an organoleptic test in 61 subjects aged 28 ± 10 years (mean ± SD).
Study Design: The actual degree of halitosis was determined through use of an organoleptic test in 155 patients aged 46 ± 17 years (mean ± SD).
We conducted two methods, the Organoleptic test (OT) and Gas chromatography (GC) for the oral malodor measurement.
The subjects who had score 2 or higher by the organoleptic test were diagnosed as genuine halitosis patients.
Further, the organoleptic test (OLT) is the gold standard to detect oral malodor [ 6], despite the introduction of techniques such as sulfide monitoring and gas chromatography.
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The first step, organoleptic testing, required the expertise of trained chemosensory testers.
Organoleptic testing identified, through scent, any residual petroleum taint in seafood that may render it unsafe for human consumption.
Complete nasal, oral, and periodontal examinations with organoleptic tests (OLTs) and N-benzoyl-DL-arginine-2-naphthylamide (BANA) tests were conducted.
Organoleptic tests (taste, smell and outer appearance) by independent inspectors showed that in this ratio the test formula, FAC (Friesland Nutrition, Leeuwarden, The Netherlands) was indistinguishable from the reference product NUT (Mead Johnson, USA) which is been widely used for CMA treatment.
Reopening of these areas was conducted on a rolling basis, using a two-phase testing regime consisting of organoleptic testing, in which experts sniff pieces of seafood for oil taint, and chemical analysis for polycyclic aromatic hydrocarbons (PAHs) (FDA 2010a).
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