Eosinophilic Esophagitis (EoE) is a chronic autoimmune disease that causes inflammation of the esophagus due to food allergy. In pediatric EoE, remission can be reduced by 95% through the use of hypoallergenic amino acid formulas (AAF), however its bitter taste gives it poor palatability, making nutrition difficult. This thesis highlights the problem of poor palatability of AAF's and explores the idea of prototyping a new flavor enhanced recipe to minimize bitterness for EoE patients and how to evaluate it through sensory evaluation practices. Along the way, I also discovered that quail egg homogenate has novel therapeutic potential to reduce EoE symptoms.