“…The hedonic thresholds methodology (HTM), a sensory analysis technique, proposed and validated by Lima Filho, Minim, da Silva, Della Lucia, and Minim (2015); Lima Filho et al (2017, 2019); Lima Filho, Della Lucia, Minim, da Silva, and Minim (2018); Lima Filho, de Souza, Della Lucia, Minim, and Minim (2020) has been increasingly used to help reduce ingredients in foods that may be harmful to health, such as sugar (Gamba, Lima Filho, Torres, Della Lucia, & Minim, 2021; Lima Filho et al, 2015, 2017) and sodium (Lima Filho et al, 2019; Sant'anna et al, 2020), to replace ingredients, such as sodium chloride for potassium chloride (Araújo et al, 2021, 2022), or to help in the addition of beneficial ingredients in food, such as iron sulfate (FeSO 4 ) (Simiqueli et al, 2019). The HTM may assist in the development of a beet‐flavored smoothie yogurt, by allowing the understanding of consumer acceptance concerning such a product, since it has beet as an ingredient, which is not always accepted well because of its earthy aroma and taste.…”