Through the application of time-intensity analysis, it is possible to define the sensorial profile of the most important attributes in a product (flavors, textures, flavors, etc.) according to the consumers' point of view, and to record the intensity of each of them. From the beginning until their complete extinction in time, studying them individually or together, in order to adjust the formulas when choosing or replacing ingredients or developing products, which allows to increase or preserve the sensorial quality.