Technical Abstract: This chapter discusses the development of flavor terminology, and evaluating flavor intensity using descriptive analysis methodology. The Flavor Profile, Quantitative Descriptive Analysis, Spectrum Method, and Free-Choice Profiling are presented. It discusses the use of reference standards, and how the various methods utilize flavor references and intensity references. Combining sensory methods and gas chromatographic separation is discussed (gas chromatographic-olfactometry). Extraction of flavor compounds can affect the outcome, so the various extraction methods are compared. Challenges of combining sensory evaluation and sniffing gas chromatographic effluent are discussed, as well as methods of monitoring intensity.