This document discusses sensory evaluation of food products and its importance for consumer acceptability and the food industry. It defines sensory evaluation as a scientific method used to measure, analyze, and interpret human responses to food through the five senses. Key factors that affect consumer acceptability are identified as safety, nutrition, appearance, flavor, texture, and other attributes like cost and packaging. Sensory evaluation is applied in the food industry for tasks like raw material inspection, new product development, quality assurance, packaging selection, and shelf-life studies. Relationships between sensory and analytical measurements are also established through sensory evaluation.