Sensory analysis is a useful methodology to characterize physical and chemical attributes of a produce. The objective of this research was to evaluate a representative group of peach cultivars grown in the southeastern U.S. to assess their quality attributes instrumentally and through sensory evaluation. The appearance, aroma, taste, and texture were evaluated using laboratory procedures standardized for fruit quality determination. A trained sensory descriptive panel was used to establish a lexicon for fresh peach fruit organoleptic attributes. Both the lexicon and the instrumental analyses could be used to evaluate a group of cultivars allowing more in-depth characterization of peach fruit. Instrumental analyses demonstrated the presence of large variation for physical and chemical attributes of the peach cultivars being evaluated. Cultivars with extreme levels for each physical and chemical characteristic could be used to identify intensity differences perceived by the trained panelist when using the lexicon created. The results from this study will be used in the future to characterize the physical and chemical attributes of peach fruit quality associated with consumer preference.