In this deliverable the main results of sensory profile of reengineered products from group I are presented. Group I included Akpan and Gowé (Benin), Kenkey (Ghana) and Kishk Sa'eedi (Egypt). In this stage all products were submitted to reengineering process to overcome food safety and product quality issues (identified in the first stage of the project in traditional food) to facilitate their promotion and introduction to EU markets. Although all products were tested in Europe for consumer acceptance, in the case of SENSORY, for Kenkey and Akpan in Europe, the results although not obtained by a trained panel, were generated by Consumers through CATA test. The use of check-all-that-apply (CATA) questions for sensory product characterizations with consumers has been gaining acceptance by several authors (G. Ares and S.R. Jaeger, 2015) and for that we considered an equivalent test to replace the classical descriptive analysis by the trained panel that would take longer time. Due to the restrictions of delayed reengineering processes, we did not have an enough frame time to train adequately the panel. However, the characterisation of product attributes was also achieved. In the case of Gowe, due to restrictions in the productions of reengineered product due to contaminations of raw material, these results for sensory profile could not be obtained, but this was the only case in group I. However, the differences in main attributes were not so far from the traditional ones. In sensory studies of reengineered products, we´ve tried to integrate quantitative characterization of the perceivable product attributes and in consumer studies hedonic profiles (Worch, Lê, and Punter, 2010). So, in the sensory profiling of a specific group of reengineered products, once performed by a trained panel for a specific group of attributes by a specific African or European country panel, it must be considered unique and reproducible for all other panels that can test the product, afterwards