A perfect set of descriptors are 5,5,5,3,3,5 with a TFR of 3. The difference is usually not more than three points out of 100. It also allows for a concise, organized, logical listing of wines. Specific aroma and flavor descriptions such as cedar, chocolate, mint, tobacco, cigar box, coffee, prune, fig, green bean, green olive, etc. are avoided since it's very difficult to get an aroma and flavor consensus for the variety of palates represented by wine consumers.
Different people have different perceptions of aromas and tastes.
One person might describe a flavor in a wine as strawberry while another will call it raspberry. Both descriptions are valid for each taster. Each knows what THEY taste. For white wines this is usually a sign of oxidation and spoilage. For younger vintages, thin and watery.