All descriptive analysis methods involve the detection (discrimination) and the descrip-
tion of both the qualitative and quantitative sensory aspects of a product by trained panels
of 5-100 judges (subjects). Smaller panels of ﬁve to ten subjects are used for the typical
product on the grocery shelf, whereas, the larger panels are used for products of mass
production where small differences can be very important, i.e., beers and soft drinks.