Sensory analysis is a useful discipline to know the organoleptic properties of foods, as well as pharmaceutical products, cosmetics, etc.., Through the senses, what is innate in man and that from the moment a product is tested, it is a trial about it, if you like or dislike, and describes and recognizes its characteristic flavor, odor, texture, etc. It is important that the senses are well developed to give an objective and subjective outcome. The purpose of this study is to determine the brand of commercial gelatine with better attributes such as texture, color and flavor, which came to employing non-parametric multiple comparisons. Jellies brands chosen for this work are the most Trujillano commercial market, which are Koky, Bold and Royal, they were evaluated for 30 sensory potential consumers using hedonic scale of 5 points. Test was applied Friedman's multiple comparison test and Wi...