Sensory Analysis uses Tasting Panels to evaluate products according to the way they are perceived by human senses, thus the main task of a professional taster is to assess the sensorial characteristics of products (appearance, odor, touch, taste and noise). This type of panels are widely used in the food industry (e.g., wine, olive oil, chocolate), as well as in other types of industry, for example cosmetics and perfumes. The tasting process typically generates a large amount of data that is used in decisions about the products and can also be used to evaluate the tasters. The use of Information and Communication Technologies (ICT) as a way to collect and store the data, incorporate different methods and provide results is believed to contribute to a consistent tasting process. The purpose of this work is to present an ICT-based solution that includes statistical methods and techniques used to support decisions regarding the results of the Tasting Process and also, if required, to assess tasters’ performance. This solution, that incorporates two main subsystems (Tasting Process and Taster Performance), combines the Sensory Analysis and the ICT knowledge areas with benefits both for researchers and for the tasting process’ stakeholders.