Sensory evaluation is the scientific method used to measure, analyze, and interpret the characteristics of food and other products as perceived by the human senses—sight, smell, taste, touch, and hearing. It plays a vital role in food quality control, product development, and consumer research. Sensory evaluation helps determine a product’s flavor, texture, appearance, and overall acceptability. Trained panels or consumer groups are often used to provide feedback on specific attributes. There are different types of sensory tests, including descriptive analysis, preference testing, and difference testing. These evaluations help manufacturers improve product formulation and ensure consistency in quality. Sensory data are also used to understand consumer preferences and market trends. Overall, sensory evaluation bridges the gap between product development and consumer satisfaction in the food industry.