This chapter explores the organization of vocabulary in sensory and consumer sciences. It begins by establishing the basis of communication and language as codes for conveying intentions, emphasizing the relationship between information and knowledge. The chapter then introduces automated information management systems and the challenges associated with their interoperability, particularly regarding shared category structures. It presents a typology of semantic resources ranging from glossaries and lexicons to taxonomies, thesauri and ontologies, categorized by their level of formalization. Examples of sensory taxonomies (notably for taste, aroma, and texture), hedonic lexicons or emotional wheels demonstrate how these resources are used in sensory and consumer science. Next, the pivotal role of ontologies in knowledge representation is emphasized. The PO2/TransformON ontology is described in detail. Designed to model food-related processes and observations, it integrates sensory, environmental, and nutritional descriptors. It enables data to be FAIR—that is, to be properly contextualized and thus made reusable. Building on this, the ConsomON module structures the biological, cognitive and behavioural processes involved in food choices. The chapter concludes with a discussion of the advantages of combining ontologies and AI, particularly with regard to semantic analysis, information extraction and modelling consumer behaviour.