Introduction: Organoleptic evaluation of crude drugs is a fundamental sensory analysis in pharmacognosy where color, odor, taste, touch (texture) and appearance are used to identify and grade herbal materials. For B. Pharm students, mastering organoleptic methods helps in rapid quality control, preliminary identification, detection of adulteration and understanding links between sensory characters and phytochemical constituents. Key terms include organoleptic parameters, crude drugs, sensory evaluation, pharmacognostic identification, monograph description, and quality assurance. Practical skills include using color charts, odor descriptors and taste tests while noting limitations compared to chemical assays. Now let’s test your knowledge with 30 MCQs on this topic.
Q1. What is organoleptic evaluation of crude drugs?
- Assessment of crude drugs using sensory organs (sight, smell, taste, touch)
- Chromatographic separation of constituents
- Quantitative assay of active principles using instruments
- Determination of pH and conductivity
Correct Answer: Assessment of crude drugs using sensory organs (sight, smell, taste, touch)
Q2. Which of the following is NOT an organoleptic parameter?
- Color
- Odor
- Taste
- pH
Correct Answer: pH
Q3. Which organoleptic parameter describes the shape, size and surface features of a crude drug?
- Odor
- Morphology (macroscopic appearance)
- Taste
- Solubility
Correct Answer: Morphology (macroscopic appearance)
Q4. Which odour descriptor is commonly used for resin-like smells?
- Pungent
- Balsamic
- Mentholaceous
- Fruity
Correct Answer: Balsamic
Q5. Which class of phytoconstituents is most often responsible for astringent taste?
- Tannins
- Sugars
- Essential oils
- Alkaloids
Correct Answer: Tannins
Q6. Which tool is widely used to standardize color descriptions in organoleptic evaluation?
- Munsell color chart
- pH meter
- Mass spectrometer
- Refractometer
Correct Answer: Munsell color chart
Q7. A major limitation of organoleptic evaluation is:
- It requires expensive instruments
- It cannot detect chemical impurities at molecular level
- It provides precise quantitative data
- It replaces all chemical tests
Correct Answer: It cannot detect chemical impurities at molecular level
Q8. Before organoleptic testing, samples should ideally be:
- Representative and of adequate size
- Heavily powdered and mixed with dyes
- Completely dissolved in solvent
- Stored in direct sunlight
Correct Answer: Representative and of adequate size
Q9. Which taste is most commonly associated with alkaloids?
- Sweet
- Bitter
- Sour
- Saline
Correct Answer: Bitter
Q10. Bright yellow to orange color in a crude drug often indicates the presence of:
- Carotenoids
- Alkaloids
- Saponins
- Proteins
Correct Answer: Carotenoids
Q11. The characteristic aromatic spicy odour of clove is mainly due to:
- Eugenol
- Cineole
- Menthol
- Camphor
Correct Answer: Eugenol
Q12. Which organoleptic test assesses texture by touch?
- Olfaction
- Tactile (surface feel)
- Taste mapping
- Chromatography
Correct Answer: Tactile (surface feel)
Q13. Which factors affect organoleptic characters of crude drugs?
- Genotype of plant
- Environmental conditions and post-harvest handling
- Storage and processing methods
- All of the above
Correct Answer: All of the above
Q14. Organoleptic evaluation of crude drugs is primarily taught in which subject for B. Pharm students?
- Pharmacognosy
- Pharmacology
- Pharmaceutics
- Biochemistry
Correct Answer: Pharmacognosy
Q15. Official organoleptic descriptions of crude drugs are commonly found in:
- Pharmacopoeias and monographs
- Clinical trial reports
- Patent documents only
- Marketing brochures
Correct Answer: Pharmacopoeias and monographs
Q16. Which term describes a strong, sharp smell often perceived immediately?
- Faint
- Pungent
- Sweet
- Dull
Correct Answer: Pungent
Q17. Sour taste in a crude drug usually indicates the presence of:
- Organic acids
- Alkaloids
- Starches
- Proteins
Correct Answer: Organic acids
Q18. A cooling sensation in the mouth on tasting a drug likely indicates presence of:
- Menthol or related terpenes
- Alkaloids
- Tannins only
- Proteins
Correct Answer: Menthol or related terpenes
Q19. Which botanical part of Cinnamomum is evaluated organoleptically as cinnamon?
- Bark
- Leaf
- Root
- Seed
Correct Answer: Bark
Q20. Which of the following is NOT an advantage of organoleptic evaluation?
- Rapid and inexpensive screening
- Useful for field identification
- Provides objective quantitative concentration data
- Helps detect gross adulteration
Correct Answer: Provides objective quantitative concentration data
Q21. Which term best describes the puckering mouth sensation caused by tannins?
- Umami
- Puckering (astringency)
- Metallic
- Oily
Correct Answer: Puckering (astringency)
Q22. The sensory panel for organoleptic evaluation should ideally be:
- Trained and calibrated
- Composed of untrained random individuals
- Only automated instruments
- Single uncalibrated assessor
Correct Answer: Trained and calibrated
Q23. The characteristic strong, unpleasant odour of asafoetida is best described as:
- Floral
- Fetid (garlicky)
- Sweet
- Fruity
Correct Answer: Fetid (garlicky)
Q24. A camphor-like odour (camphoraceous) is typically associated with which substance?
- Camphor
- Sucrose
- Tannin
- Starch
Correct Answer: Camphor
Q25. Which region of the tongue is most sensitive to bitter tastes, important in organoleptic testing?
- Tip of the tongue
- Sides near the tip
- Back of the tongue
- Palate only
Correct Answer: Back of the tongue
Q26. Loss of aroma in stored crude drugs is most commonly due to:
- Oxidation from exposure to air and light
- Increase in humidity creating stronger smell
- Addition of volatile oils
- Cooling to low temperatures
Correct Answer: Oxidation from exposure to air and light
Q27. Organoleptic evaluation is particularly useful as an initial identification method because it is:
- Rapid and cost-effective
- Highly quantitative
- Independent of the observer
- Always conclusive without further tests
Correct Answer: Rapid and cost-effective
Q28. Which word best describes an oily, slippery mouth or surface feel?
- Dry
- Greasy
- Grainy
- Rough
Correct Answer: Greasy
Q29. Turmeric powder is readily recognized organoleptically by its:
- Bright yellow color and warm, slightly bitter taste
- White color and sweet taste
- Transparent appearance and odorless nature
- Black color and saline taste
Correct Answer: Bright yellow color and warm, slightly bitter taste
Q30. The usual sequence followed during organoleptic examination is:
- Visual → Olfactory (smell) → Taste → Tactile (touch)
- Taste → Visual → Chromatography → Smell
- Instrumental analysis first, then taste
- Smell only, without visual inspection
Correct Answer: Visual → Olfactory (smell) → Taste → Tactile (touch)
I am a Registered Pharmacist under the Pharmacy Act, 1948, and the founder of PharmacyFreak.com. I hold a Bachelor of Pharmacy degree from Rungta College of Pharmaceutical Science and Research. With a strong academic foundation and practical knowledge, I am committed to providing accurate, easy-to-understand content to support pharmacy students and professionals. My aim is to make complex pharmaceutical concepts accessible and useful for real-world application.
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