The sensory method named Flash Profile (FP) is a technique that provides a fast and efficient sensory characterization of products, and it has been shown to be as satisfactory as the conventional profile. This chapter presents detailed information about the method, practical applications in food products, its pros and cons, in addition to presenting a case study with FP for sensory characterization of beef burgers. The FP allowed discriminating the beef burger samples with different levels of replacement of animal fat by cooked mushrooms.