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The aim of this chapter is to describe the central role of the sensory evaluations and aromatics profile analysis for edible oleogels and to determine the research needs to improve the quality of the products for their successful commercialization. The chapter includes a discussion of the important technological and functional properties of solid fats and oleogels along with a brief explanation of the oleogeleation technology. This information is followed by an explanation of the vocabulary, definitions, and techniques used in the sensory evaluations of edible fats/oils. Additionally, we discuss in detail the currently available literature for edible oleogels and food products containing oleogels in the context of sensory evaluations, aromatics profile analyses, and consumer tests. Finally, the importance of sensory studies in successful product developments and probable commercialization were discussed to establish the relevance of future research in this area. Clearly, for the efficient commercialization of this type of new products, more integrated studies including sensory evaluations, consumer tests, aromatic compound analyses, and technological properties for edible oleogels must be done, in addition to clinical, legislative, and scale-up studies.

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