When assessing the quality of consumer properties and indicators characterizing them, it becomes relevant to develop methods and approaches, taking into account the desires and tastes of the final appraiser -the consumer. The most common methods for assessing the quality of flavoring goods are tasting, which are based on the analysis of the perception of indicators through the senses. In the process of assessment, it becomes necessary to create a descriptive base of commodity characteristics

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... t are understandable for the consumer. The aim of this work is to substantiate the need to develop criteria for consumer properties to assess the quality of flavoring goods using the example of grain coffee. In order to understand the principles and characteristics of the problem under study, the authors used empirical methods, namely, methods of comparative analysis, methods of quantitative and qualitative assessment, which include the scoring system and the descriptor-profile method. The selected methods made it possible to conduct a tasting assessment of the quality of coffee with the involvement of both professional experts and consumers. As a result of the analysis of the data obtained, the complexity of the perception by consumers of the descriptive characteristics proposed for assessing the quality of coffee, with the sensations caused by testing the product, was established. The authors formulated a working hypothesis of the study, according to which, when using the descriptor-profile method for assessing the quality of flavoring goods with the development of criteria that are understandable to the consumer, it will be possible to change the assortment line taking into account the expectations and needs of buyers.