On the example of fruit juices and dessert gels research results, application of sensory profiling method to obtain the information on sensory attributes of the product which got the highest (or the lowest) hedonic rating among consumers has been presented. Having the profiling results of analyzed products and parallel data of palatability (degree of liking) of the products from 30-subjects consumer group, the paper presents a simple, but well-informative way of interpretation of the data obtained with above two methods. It is based on a graphic comparison (correlation, matching) of both data groups for selected attributes, essential for juices and gels under study. Sensory profiles were compared for products that got the highest and lowest hedonic scores among consumers. The information obtained from profiling and consumers sets of data can be useful in ensuring high and stable quality of food and of its market success.