The sensory profile allows us to place each product into a ‘‘product space.’’ For an SID, the product space is defined by the Euclidean distance measure. Consider the space constructed by calculating the Euclidean distance between two of the twelve white bread’s attributes: color intensity of crust (whole loaf) and color intensity of crumb (Fig. 1). The pair of products with the largest Euclidean distance are considered the most dissimilar, whereas the pair of products with the smallest Euclidean distance are considered the most similar. In Fig. 1, products J and K are the most dissimilar, and products F and I are the most similar.