[[Gambar:Smelling in wine tasting.jpg|thumb|250px|evaluasi sensory kualitas ombenombèn-ombenombèn anggur]]
'''Evaluasi sensori''' ya iku sawijining [[metode ilmiah]] kang digunakake kanggominangka ngukur, nganalisis, lan nginterpretasekake [[respon]] tumrap sawijining [[produk]] adhedhasar tumrap kang dicekel déning [[indra]] manungsa, kaya ta [[pendelengan]], [[pangambon]], perasa, [[peraba]], lan pangrungon.<ref name="a"/>
Ing evaluasi sensori, kabèh macem [[faktor]] kang bisa ngganggu prosesprosès mbiji digawe paling sithik.<ref name="h">[http://docs.google.com/viewer?a=v&q=cache:iygLnldrgT8J:www.gizidaya.ac.id/wp-content/uploads/2009/12/organoleptik.pdf+evaluasi+sensori&hl=id&gl=id&pid=bl&srcid=ADGEESi1pA69QFDHN1YnRHMXcI3N2BUzbYnKagCnS1c8spLIwuogd92FWtrXZYcNzrGBY6duMg47iB3wCKfPnnhEWv5UABX9AxGGnn82p5stXI5fkw4NOWJ8Rhioz9U3WeODyo40Y6&sig=AHIEtbQBFZOcfRQCU0AKn9lz5_HdahfVUA. Ebookpangan. 2006. Pengujian Organoleptik dalam Industri Pangan]<small>Diundhuh tanggal 20 April 2010</ref>. Iki bisa ditindakake kanthi misahake saben peserta evaluasi sensori supaya ora padha komunikasi saenggasaéngga mbiji kang diasilake bener-bener murni saka panyaruwe pribadi saben-saben [[individu]].<ref name="a">Lawless HT, Heymann H. 1998. ''Sensory Evaluation of Food: Principles and Practices''. New York: Chapman & Hall. Page.15.</ref>
