When describing qualitative properties, the senses of sight, smell, taste, touch, and hearing are all useful, depending on the property you're trying to describe. Here's a breakdown:

Sight:

* Color: Red, blue, green, etc.

* Shape: Round, square, triangular, etc.

* Texture: Smooth, rough, bumpy, etc. (though touch provides more detail)

* Light: Bright, dim, shiny, dull, etc.

Smell:

* Aroma: Floral, fruity, earthy, musty, etc.

* Intensity: Strong, weak, pungent, subtle, etc.

Taste:

* Flavor: Sweet, sour, salty, bitter, umami, etc.

* Texture: Smooth, rough, creamy, etc.

Touch:

* Texture: Smooth, rough, soft, hard, sticky, etc.

* Temperature: Hot, cold, warm, etc.

* Shape: Rounded, angular, etc. (more precise than sight)

Hearing:

* Sound: Loud, soft, high-pitched, low-pitched, etc.

* Texture: Crinkling paper, rustling leaves, etc. (indirectly related to texture)

Example:

Let's say you're describing a piece of fruit.

* Sight: You might describe its color (red, green), shape (round, pear-shaped), and texture (smooth, bumpy).

* Smell: You might describe its aroma (sweet, fruity).

* Taste: You might describe its flavor (sweet, tart, juicy) and texture (soft, crunchy).

Ultimately, the most useful senses depend on the specific qualitative property you're trying to describe.