Sensory properties of food are assessed through human senses. For this task, trained assessors (panel) are most reliable choice. Usually, consumers are not precise (may be biased) and present high variance on responses. Generalized Procrustes analysis (GP A) is good way of removing bias and getting the consensus among consumers. Preference Mapping (PM) is a technique for assessing consumer preference and it is recommended to be performed with panelist data. However, consumer assays are cheaper. This projec t is aimed to find a way of associating GPA and PM in order to allow preference maps to be constructed using consumer data.