The organoleptic attributes represent the first step in the consumers’ choice of products. The products that induce pleasant feelings are retained for consumption because even their recollection cause appetite. This attitude can be explained by the fact that the consumer’s first contact with the aliment is organoleptic in nature. One evaluates the product according to size, color, shape, health aspect, freshness aspect, texture, juiciness, flavor, and taste. When appreciating the quality of a product, the visual appraisal and the tasting attributes often take priority to other qualities like the nutritional value (the alimentary value) and the energetic value (the caloric value).