The survival statistics methodology, based on consumers’ acceptance or rejection of stored samples, has been described in detail in Chapters 4 and 5. As stated in Section 4.9, there are two main advantages to survival analysis methodology. One is that experimental sensory work is relatively simple. A group of consumers is asked to evaluate the stored samples by accepting or rejecting them; there is no need for sophisticated trained sensory panels or complicated consumer instructions. The second advantage is that the information obtained from consumers by this method is directly related to their everyday eating experience. When consumers are confronted with a food product, they either accept or reject it, just as is asked of them using this methodology.