Taste research makes it possible to match a sensory profile to consumption products in line with a defined product concept and target audience requirements in respect of the range of a product's sensory characteristics such as taste, texture, appearance, saltiness, sourness, sweetness, bitterness, aftertaste, strength of flavor, hardness, viscosity, crispness, stickiness, color, shape, size, thickness and more. Taste research can test a product itself against other possible options or potential competitors.