This standard presents a set of methods that allow the olfactory-gustatory properties of foods to be described and evaluated by trained and qualified tasters. These methods are used a) for the development, modification and improvement of food products; b) to identify differences between products; c) for quality control; d) to provide sensory data that allows interpretation of instrumental data; e) to provide a permanent record of the attributes of a product; f) to be able to follow the evolution of a product during its storage; g) to judge the typicality of a product.