On the basis of the texture profile developed by Szczensniak(1963), therating criteria for sensory analysis was preliminarily set up to quantitatively evaluatemechanical characteristics of foods produced in this country. The characteristics containhardness, brittleness, chewiness, viscosity, springiness and gumminess, and some of them were verified by the instrumental methods. The experimental results showed the closecorrelation between the sensory evaluation and objective measurements.