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Organoleptic. A term applied to sensations perceived by the organs of taste and smell that act as chemoreceptors for soluble and volatile substances. The sense of smell, or olfaction (q.v.), detects the volatile aromatic substances and contributes importantly to the overall flavor experience, whereas the taste buds, or gustatory chemoreceptors, distributed on the tongue and on certain parts of the mouth cavity, detect only the true tastes (q.v.): sweet, sour, bitter, and salty.