Sensory analysis is a science that involves different determinations relating to the senses, from the visual assessment of the product to its tasting for acceptance analysis. Being the essential way for measuring consumer perceptions it naturally becomes a key vehicle for Quality. The evaluation of sensory quality presents itself as complement to the physico-chemical and microbiological analysis of agri-food products and allows the analysis of attributes that would otherwise be impossible to determine. Moreover, in markets with innovative new products and new proposals requires a high efficiency to minimize the costs and increase the probability of success. This often leads to innovation needs in the processes, organizations, markets, and working methods.