The search for ready-to-eat convenience products increased, in view of the changes in the population's eating habits, favoring consumption of low-cost, industrialized products such as hamburgers. The objective of this work was to evaluate smoked bovine liver hamburger products with and without oat flour through the sensory test of Quantitative Descriptive Analysis (QDA). Products A and B were evaluated (A: 80% bovine liver, without oat flour and 0.2% smoked; B: 75% bovine liver, 5% oat meal and 0.4% smoked ), selected in a previous study. The judges were randomly selected, 55 people participated in the basic tastes and odors tests, and those with at least 90% correctness followed to the next stage. After performance analysis, the team consisted of 10 adult tasters, both genders, employees and students at UFPE. During training, samples were offered to the judges, and the attributes of aroma, flavor, appearance, texture and overall quality were raised from an open discussion, moderated by a leader. They tasted foods with minimum and maximum intensities of the evaluated parameters, in order to know and identify them. After training, each judge received one sample at a time, coded with three digits, served on white plates, with three biscuits and a glass of water. The evaluation form presented a structured scale with a line (10 cm), where through a vertical line the panel reflected its evaluation for each descriptive term (aroma, flavor, appearance, texture and overall quality), totaling 19 items analyzed. Data were evaluated by ANOVA and Tukey (5% significance). Product A showed greater intensity of beef liver flavor and odor, aftertaste, roasted hamburger flavor, and higher overall quality. Product B highlighted greater sandiness, better shape, and reduction of intense attributes observed in product A. It is concluded that oat flour reduces the perception of some sensory attributes.