Summary: The sensory analysis of cupcake without filling, that were made by domestic producers, was conducted using the profile method. There were reviewed organoleptic properties of cupcakes according to designed for scale of marks. The expediency of the method of profiling to assess the organoleptic characteristics of the components of flour confectionery products.

Keywords: sensory analysis, cupcake, scale of marks, organoleptic assessment, descriptors.