Systematic sensory evaluation

Maryanne Drake of the North Carolina State University Department of Food Science Sensory Service Center has devised a lexicon of sensory analysis that can be used to describe the flavors present in cheese, particular Cheddar. Some of the more, shall we say, interesting terms she defines are:

Rosy/Floral: aroma associated with flowers
Bell pepper: aroma associated with freshly cut green vegetables
Waxy/Crayon: aromatics associated with medium chain fatty acids
Catty: aroma associated with tom-cat urine