When working with untrained sensory panelists to study off-flavors, researchers must select the “right” verbal descriptor for the compound of interest. This is an important consideration when investigating recognition thresholds and limits for off-flavor compounds in aquacultural products. Aromatic descriptors attributed to the semi-volatile alcohol geosmin are many, and the compound is often associated with fresh rain, drinking water quality, and off-flavors in aquacultural food products. Though the human olfactory system is known to be quite sensitive to geosmin (reported aroma detection thresholds as low as 5 ng/L in water), the ability to distinguish geosmin from related compounds and an incomplete understanding of sensitivity distributions and acceptable tolerances in food products remain challenges for sensory researchers. This study investigated the most appropriate descriptors for geosmin in water and conducted a qualitative assessment of aroma and flavor sensitivity among 488 untrained assessors. Participants were recruited from university campuses in three different US regions (188 in Louisiana, 114 in New Jersey, and 186 in Ohio). Each assessor evaluated four solutions of (+/–)-geosmin in reverse-osmosis water, at control (no geosmin), low (20 ng/L), medium (200 ng/L), and high (1,000 ng/L) levels, in ascending order. Each panelists selected the best term to describe the aroma [by smelling only] and flavor [by tasting] of solutions, followed by intensity ratings using a 4-point categorical scale (not detected/weak/moderate/strong). Descriptors were presented in a randomly ordered multiple choice list which included beets, dirt, earthy, moldy, muddy, and musty. Concentration of geosmin significantly affected distribution of responses (chi-square test; α=0.05). Earthy was the most selected term for aroma and flavor– being selected by 21% and 23% of assessors for high geosmin solutions, with the other five terms selected proportionately across the remaining assessors (chi-square test). Overall, location and native language significantly influenced descriptions of geosmin (multinomial logistic regression). Assessors in New Jersey were more likely to use the terms beets and musty than their counterparts in Louisiana, while those in Ohio were less likely to select muddy. Non-native English speakers were more likely to use the term moldy and less likely to use dirt. The proportion of assessors reporting no detection of geosmin aroma dropped from 39% (low geosmin) to 12% (medium geosmin) to 9% (high geosmin). Perceived intensities significantly increased upon tasting (Stuart Maxwell test). While earthy stood out among other geosmin descriptors, results suggest that sociographic characteristics of potential sensory panelists should be considered when selecting language for metrics. Sensory acuity of subjects and intensity of the stimulus may also affect linguistic expression of perceptions. This understanding is important to assessment of off-flavors such as geosmin, which can impact the acceptance or rejection of foods and beverages.