This International Standard describes a method for identifying and selecting descriptors which can then be used for drawing up the sensory profile of a product. It describes the different stages in the process for setting up tests through which a complete description of the sensory attributes of a product can be obtained: — from a qualitative point of view, by defining by means of descriptors all the perceptions for distinguishing one product from others of the same type; — from a quantitative point of view, by evaluating the intensity of each descriptor (stronger or weaker impression analysed by an assessor on one element of the overall perception). The so-called "sensory profile" method can be used: — to define a production standard; identification of the nature of the differences makes it easier to grasp the issue; — to improve or develop products; — to study the influence of the ageing of products and also of the conditions of storage and preservation; it is thus possible to determine those characteristics which vary and to what extent; — to compare a product with those of the same type already on the market; it is therefore possible to tell the nature of the differences in terms of sen-sory perception