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Noodles are a popular, traditional staple food in China. The use of sensory evaluation in noodle quality assessment is important for flour mill quality control, noodle research and the evaluation of new noodle wheat varieties. Sensory evaluation is about feelings and the words used by different people may not convey that they experience the same feeling. This research will discuss the relationship between word descriptors, scores and expanded definitions based on cross-cultural collaboration.  . The training of panelists by sensory experts in the different degrees of positive attributes is important. In the Chinese Academy of Agriculture Science method for dried white salted noodles, maximum scores for key traits are: 15 for a bright white uniform color; 10 for visual surface smoothness, 20 for medium firmness, 20 for good elasticity, 20 for no stickiness, 10 for smoothness in the mouth and 5 for a fragrant wheat smell. The use of a total score implies that a shortcoming in one characteristic may be offset by strength in another characteristic. However, in practice, a significant shortcoming in a single characteristic may result in non-acceptance by industry. In the Chinese noodle industry, commercial noodles evaluation rates color and flavor highly, and a good texture score cannot compensate for poor color or flavor. However, if color and flavor are good, the reasons for selecting one noodle over another are related to hardness, softness, smoothness and elasticity. Cross-cultural sensory research provides a unique insight into the quality aspects of foods.