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A standardized descriptive language for Cheddar cheese flavor was developed and validated. Representative Cheddar cheeses (240) were collected. Fifteen individuals from industry, academia, and government participated in a 3-d roundtable discussion to generate descriptive flavor terms. A highly trained descriptive panel (n = 11) refined the terms and identified references. Cheddar cheeses (24) were presented to the panel for validation with the identified lexicon. The panel differentiated the 24 Cheddar cheeses as determined by univariate and multivariate analysis of variance (P < 0.05). Twenty-seven terms were identified to describe Cheddar flavor. Seventeen descriptive terms were present in most Cheddar cheeses. A standard sensory language for Cheddar cheese will facilitate training and communication between different research groups.

Abstract. A texture profile panel is a valuable tool for describing and quantifying textural characteristics of food products when the panel is carefully selected, trained and maintained. Guidelines to accomplishing this goal are presented.

Flavor lexicons are a widely used tool for documenting and describing sensory perception of a selected food. Development of a representative flavor lexicon requires several steps, including appropriate product frame of reference collection, language generation, and designation of definitions and references before a final descriptor list can be determined. Once developed, flavor lexicons can be used to record and define product flavor, compare products, and determine storage stability, as well as interface with consumer liking and acceptability and chemical flavor data.

Coffee is one of the most common beverages in the world. However, a sensory lexicon for determining descriptive differences resulting from breeding, agronomic, processing, storage, and brewing modifications is needed. This study developed a sensory lexicon for brewed coffee. More than 100 different coffee samples from 14 countries around the world were used to create this lexicon in four Phases. A highly trained panel assessed all coffee samples using descriptive analysis.The sensory panel identified 110 attributes (many used both for aroma and flavor) and references.Principal component analysis was used to map the scores obtained during the validation phase.For this phase the coffee lexicon allowed the panelists to describe specific characteristics that were present in the coffee samples such as sweet, nutty and fruity notes, as well as the differentiation of notes such as burnt, smoky, astringent, acrid and bitter. The developed attributes and references were successfully used by the trained panel to describe a wide range of coffee samples.The lexicon is considered "living" because additional terms should be added as needed to expand the lexicon to include attributes that are not included here. Practical applicationsThe terminology developed during this study is clear, easy to reproduce in future research, and accompanied by reference standards that provide a guide for future studies. This lexicon will provide an important tool for the coffee industry to conduct sensory evaluation to improve the understanding of coffee quality. It is a "living" lexicon that can be added to when samples exhibit notes that were not present in the samples used for this lexicon development.

Lexicons are standardized vocabularies that facilitate communication across diverse audiences. Lexicons undergo two stages (preparation and development). Lexicon preparation includes selecting suitable panelists who are highly trained and capable of describing the product category, selecting samples that represent the entire product space, and developing protocols that panelists systematically follow when creating the lexicon. The development stage includes reviewing protocols before evaluation ensues, generating terms and definitions that describe the products, selecting references that clarify the terms, reviewing examples to further train the panel on important attributes, and finalizing the lexicon. Examples of published lexicons exist for foods, beverages, home care products, personal care products and fragrances. Publishing lexicons is beneficial because it promotes standardization of sensory vocabulary across multiple panels, companies and countries. Ideally, a published lexicon has the complete list of products from which it was developed, all attribute terms, definitions for every attribute and references for every attribute. Practical Applications Sensory analysts working with trained descriptive panels need well defined and documented words to consistently and correctly describe products of interest. These lexicons provide a tool for communication within the panel and allow sensory analysts to communicate with product developers, marketing professionals and suppliers. Ultimately the terminology provides a basis for understanding the differences among products in a category and is the basis for designing consumer research questionnaires. Lexicons are prominent in the sensory literature. Synthesizing these publications and establishing best practices for lexicon development promotes consistency and reproducibility across the field of sensory science. Review of existing lexicons reveals criteria for successful and useful versions. As globalization spreads modern‐day businesses to new locations, consistency in sensory evaluation becomes increasingly important to establish the success of product development.