An experimental procedure used in the sensory evaluation of foods. The assessor evaluates components of the texture of a product using descriptors from a prepared list of terms. The assessor also rates the perceived intensity of each texture attribute identified. Most scales for rating texture attributes are bipolar, that is, the end-points of the scale are described by antonyms, for example, tough/tender, firm/soft. The results are combined over members of a panel of assessors, and the resulting assemblage of terms and intensities forms the texture profile.