The textbook presents the psychophysiological foundations of sensory perception, the peculiarities of the formation of tasting commissions, the methodology of expert sensory analysis, methods of tasting analysis, requirements for tasting scales. Meets the requirements of the federal state educational standards of higher education of the latest generation. It is intended for undergraduate students studying in the areas of training 38.03.07 "Commodity science", 19.03.04 "Product technology and catering organization", 38.03.06 "Trade business", 19.03.01 "Food biotechnology" and other profiles of the food industry. It is of practical interest to specialists engaged in the field of quality control and food safety.