Sensory analysis is carried out with the methods which can be used to evaluate the organoleptic properties of a product by using the sensory receptors such as taste, smell, sight as well as touch.

It helps with the orientation of new products’ development or in comparison between several products, providing objective assessments reflecting the subjective impressions of consumers.

For the optimal result, external factor which influence the evalution will be minimized as possible. Every proband will not be communicating with each other so that the purity of the evalution is saved.