A practical guide to using sensory analysis for quality control (QC) of food and beverages, this book covers the key aspects to consider when designing a sensory QC program. It focuses on methods for sensory QC and statistical data analysis. It also explores how to establish product sensory specifications and combine instrumental and sensory methods. The book reviews the use of sensory QC programs in the food and beverage industry. It covers sensory QC for taint prevention and the application of sensory techniques for shelf-life assessment and examines sensory QC programs for different products, including ready meals, wine, and fish. Sensory QC for products such as textiles, cosmetics, and cars rounds out the coverage.