The total auditory impression of space is assumed to be a combination of a number of spatial characteristics or auditory attributes. The standard experimental procedures, developed for listening tests on loudspeakers cannot handle multidimensional attributes so it is necessary to develop new methods for such tests. The method introduced is termed Descriptive Analysis and was developed in the food industry to quantify food quality. The purpose of the method is to identify the auditory attributes of space, to devise methods for quantifying the magnitude of sensation for each attribute, and to establish the relation between the individual attributes and total auditory impression of space.