Quantitative description analysis was applied to evaluate the sensory characteristics of fifteen kinds of steamed cakes. Lexicon for sensory evaluation including seven aroma descriptors, eight flavor descriptors and eight feeling or texture descriptors were developed and their definitions, references and standards were determined. Based on the statistic deviation and main component analysis, the results showed that 6 aroma attributes including the overall cake aroma, cream, cereal, baking, greasy and cooked, 5 flavor attributes including the overall cake flavor, steamed egg, cereal, cream, milk, and 6 taste and texture indicators including roughness, water absorption, adhesion, hardness, cohesiveness of mass, particle size are all major characteristics in the evaluation of steamed cake samples.