Apart from label regulations, flavors are announced on food packages to attract consumers’ attention. If the flavor announced is not recognized, this information might be considered inappropriate. Therefore, this study’s objective was to check if flavors announced on food packages are recognized by consumers. Different sensory evaluation techniques were applied to patato chips: free listing, CATA (Check-all-that-apply) and acceptance testing (9-point structured hedonic scales for overall impression and flavor, from “dislike extremely” to “like extremely”), samples coded with three-digit random numbers, monadically presented in a complete balanced block design. Potato chips’ flavors evaluated were “original”, “barbacue”, “calabresa sausage”, “lime” and “onion & parsley”. Free listing method (n=103) showed higher (p<0.05, according to chi-square test, followed by Marascuillo procedure) number of mentions of attributes original, barbacue, lime, onion and parsley to their respective samples. However, no differences were found (p>0.05) among samples for the attribute calabresa sausage, and the sample “calabresa sausage” had intermediate number of mentions for attributes barbacue, onion and parsley as well. The most mentioned flavors were included in CATA test (n=192, using “to assessors” allocation) and all specific flavors announced presented the highest (p<0.05, according to Cochran’s Q test, followed by McNemar test) numbers of indications for their respective samples. Sample “calabresa sausage” presented other characteristic flavors, such as pepper, seasoning, cheese and bittersweet. Correspondence analysis (p<0.05 for test of independence between rows and columns; 72.8% of variance retained in the first two dimensions) suggests stronger associations of samples “barbacue” and “original” with their announced flavors. Samples “lime” and “calabresa sausage” had the lowest (p<0.05, according to ANOVA, followed by Tukey’s HSD test) acceptance means, likely due to attributes bittersweet and lime. Flavor and overal impression acceptance means showed a high correlation (r=0.98, p<0.05). Future studies will show if the information about the flavor influences samples’ acceptances.