Sensory science, a multidisciplinary science with several applications, includes a range of tests designed to elucidate human reactions to various stimuli. These applications go well beyond the scope of food science and are broadly classified into two types: analytical testing, which concentrate on product qualities, and emotional tests, which focus on customer preferences. The precise selection of a suitable sensory test is critical for producing meaningful and usable findings. This chapter includes a complete review of sensory tests as well as recommendations for their selection depending on particular research goals. By addressing both intellectual and emotive testing, it adds to a more comprehensive understanding of human reactions to stimuli, which benefits fields such as consumer preference studies. Traditional sensory procedures, such as discriminating, description, and affective assessments, are well-known yet subject to inherent biases. Novel approaches are developing that include biometrics (e.g., facial expressions, heart rate, skin conductance, body temperature, and eye-tracking), virtual environments (virtual and augmented reality), and artificial intelligent sensory systems. These revolutionary instruments seek to record entire sensory responses, overcoming the limits of previous approaches and furthering our knowledge of human perception in the field of food and beverage analysis.