This SOP describes an objective methodology to assess the sensory quality of boiled plantain by a trained panel. After selection at the mature green stage, contrasting varieties of bananas (Musa spp.), consisting of 13 varieties of plantain, 2 cooking hybrids and 1 dessert banana (mainly from Côte d'Ivoire), served as a matrix for study. The controlled ripening of these bananas led to three stages of ripening (green, half ripe and fully ripe), which were then boiled. Subsequently, the sensory analysis of the boiled plantain was carried out at the optimum tasting temperature on the standardized samples. Based on objective acceptability criteria, a descriptive and specific vocabulary for boiled plantain has been defined. Finally, six descriptors were selected: four for texture in the mouth (firmness, chewiness, mealiness and stickiness), one for taste (sweetness) and one for impression in the mouth (moistness). The intensity of these sensory attributes was measured on a scale ranging from 0 (very weak) to 10 (very strong), except for chewiness, which was the subject of a specific measurement protocol. Moreover, given the strong influence of temperature on the sensory perception, the optimal tasting temperature of the samples was strictly monitored during the sensory evaluation using a probe connected to a thermocouple.