The book provides a current, clear, and practically applicable overview in the field of descriptive food sensory analysis. The authors have created a reference work that is indispensable for the evaluation and development of food products. It offers a consistent terminology for food, organized into product groups, presented in clear tables and practical descriptions, making it a valuable lexicon for both researchers and industry professionals involved in food exploration. The creation of such a database for the German-speaking region is an important contribution to improved communication in the field of sensory analysis.