Sensory evaluation has played an integral role in quality control (QC) for decades. In its earliest stages, QC/sensory functions were performed by experts-perfumers, brewmasters, or winemakers. A product’s quality was judged on a subjective basis by these individuals (Dove, 1947; Hinreiner, 1956; also see Section 1.2). Gradually, responsibility for quality evaluations transitioned to a larger pool of experts or to small panels of judges. Early evaluation methods focused directly on quality (poor to excellent) and to some extent on the product’s characteristics (Platt, 1934; Dawson and Harris, 1951; Peryam and Shapiro, 1955; Amerine et al., 1959; Ough and Baker, 1961).