Abstract: With the widespread use of sensory profiling methods in the food industry and the increasing demands of researchers on analytical techniques, rapid sensory analysis methods have emerged, one of which is projective mapping. projective mapping can quickly collect sensory attributes of products and analyze the similarity or difference of sensory characteristics among products, it can also be combined with preference questionnaires to distinguish people categories and explore the factors affecting consumer preferences. This paper examines the literature related to the projective mapping method in recent years, introduces the experimental procedure, influencing factors and data processing of the method, advantages and limitations, derivative methods and their research in different types of food products, and looks forward to the development of this method, in order to provide reference for researchers and enterprises infields related to food sensory evaluation.