Sensory qualities of foods are based on the sensory link between food and human body, formed by a system of informational connection which is being made by means of senses the people are endowed with, depending on their personality as well. Sensory sensitivity is a parameter which characterizes one’s capacity of reacting to different analyzers; it is inversely proportioned to the sensory threshold (absolute or differential); the more a person perceives weaker concentrations of some substances (their gustative, olfactory threshold is lower), the higher their gustative sensitivity is. The simple comprehension of this notion, namely the analysis of food by means of senses, but with no control of real appreciating capacity of sense organs and no analyst’s accuracy reasoning, always leads to uncertain results, increase in subjectivity degree of sensory examination, consequently to results that often might be contested. Consumers have become more and more concerned with nutrition, reason for which dietetically biscuits are a real challenge for the consuming market.