Sensory properties of product are the most vital attributes, as they are most apparent to consumers. New era required new methods and tools to understand both the product and consumers. Objective measurements are more rapid, reliable and repeatable, but subjective also cannot be ignored. Subjective sensory analysis can be correlated with objective analysis. Different statistical tools and mathematical modelling is useful to correlate the instrument measurement with panel measurements. Subjective measurement can also be modulated by use of different psychophysical model and understanding of fundamental physical behaviour of food in mouth. Objective measurement is standardized by the subjective measurements, as only consumer perceive which is acceptable or not, and the acceptable value can be given as standard for objective measurements in routine testing. Further research to develop more inter relationship between these two is needed.
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