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Sensory
Relating to the use of the sense organs. (Note the distinction from 'organoleptic' — 'relating to an attribute of a product perceptible by the sense organs'). BS 5098 (identical with ISO 5492: 1992) entitled 'Sensory Analysis — Vocabulary' provides an extensive and authoritative set of definitions of terms relating to sensory analysis.
Spoilage
Any perceivable change undergone by a food, through any cause, that renders it unwholesome or unacceptable for use. Spoilage is usually the result of enzyme or microbial action resulting, for example, in lipolytic rancidity, putrefaction, fermentation, or mould growth; but food can also spoil by other means, for example overlong storage, non-enzymic browning, or exposure to air or light. In practice the term is most frequently applied to categorising such deteriorative changes (other than food infection or intoxication) when caused by microorganisms.
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