Sensory Descriptors of Geosmin and Variable Sensitivity: A Multilocation Evaluation of <scp>US</scp> Consumers

ABSTRACT In consumer food/beverage research, selecting appropriate sensory descriptors is necessary to isolate attributes of interest and validly attribute them to associated causes. The odorous compound geosmin was used to investigate effects of native language, modality (aroma vs. taste), and concentration on consumers' preferred sensory descriptors. Consumers recruited at three US regional testing centers—Midwest ( n = 186), Northeast ( n = 114), South ( n = 188)—selected the most appropriate terms for smell and taste of (+/−)‐geosmin solutions (control = 0 ng/L; low = 20 ng/L; medium = 200 ng/L; high = 1000 ng/L). Perceived intensity was rated on a 4‐point categorical scale. Consumer sample, language, and concentration had significant ( α = 0.05) effects on word choice. Earthy was most selected overall, but beets was favored in the Northeast. Non‐native English speakers were more likely to select moldy and less likely to select dirt. At the high concentration, 8.6% of consumers appeared anosmic to GSM. These results highlight the importance of considering linguistic features and sensitivity of the target population when designing sensory tests.