Benders'dictionary of nutrition and food technology

346organic (1) Chemically, the term means substances containingcarbon in the molecule (with the exception of carbonates andcyanide). Substances of animal and vegetable origin are organic;minerals are inorganic.(2) The term organic foods refers to ‘organically grown foods’,meaning plants grown without the use of (synthetic) pesticides,fungicides or inorganic fertilisers, prepared without the use ofpreservatives. Foodstuffs grown on land that has not been treatedwith chemical fertilisers, herbicides or pesticides for at least threeyears. Organic meat is from animals fed on organically growncrops without the use of growth promoters, with only a limitednumber of medicines to treat disease and commonly maintainedunder traditional, non-intensive, conditions.organ meat See offal (1).organoleptic Sensory properties, i.e. those that can be detected bythe sense organs. For foods used particularly of the combinationof taste, texture and astringency (perceived in the mouth) andaroma (perceived in the nose).orlistat Drug used in the treatment of obesity; it inhibits gastricand pancreatic lipases (EC 3.1.1.3) and prevents absorption ofmuch of the dietary fat. Trade name Xenical.ormer See abalone.ornithine An amino acid that occurs as a metabolic intermediate(e.g. in the synthesis of urea), but not involved in protein synthesis,and not of nutritional importance, M r 132.2, pK a 1.71, 8.69,10.76.orotic acid An intermediate in the biosynthesis of pyrimidines;agrowth factor for some micro-organisms and at one time calledvitamin B 13 .There is no evidence that it is a human dietaryrequirement.orris root Peeled rhizomes of Iris germanica used as a flavouringin ice cream, confectionery and baked goods.ortanique A Jamaican citrus fruit; cross between orange andtangerine.orthophenylphenol (OPP) A compound used for the treatmentof citrus fruit and nuts after harvesting to prevent the growthof moulds (E-231). diphenyl (E-230) is also used.ortolan Small wild song bird, Emberisa hortulana, sometimescaught in the wild and eaten in parts of Europe, where it is prizedfor its delicate flavour.orubisi Tanzanian; traditional effervescent, opaque, slightly sourbeer produced by fermentation of bananas and sorghum. Alsoknown as amarwa; Kenyan urwaga and Ugandan mwenge aresimilar.oryzenin The major protein of rice.