How does one plan, execute, complete, analyze, interpret, and report sensory tests? Hopefully, the practices and recommendations in this book cover all of those phases of sensory evaluation. The text is meant as a personal reference volume for food scientists, research and development scientists, cereal chemists, perfumers, and other professionals working in industry, academia, or government who need to conduct good sensory evaluation. The book should also supply useful background to marketing research, advertising, and legal professionals who need to understand the results of sensory evaluation. It could also give a sophisticated general reader the same understanding.