Individuals differ in the degree to which they attend to different sensory inputs of food when they make their judgments of overall liking. Foods are complex, so it is quite difficult to isolate the effect of any one sensory input without confounding with other sensory inputs. However, analytically one can begin to estimate the importance of a sensory input by the linear slope M, relating overall liking to sensory attribute liking [Overall Liking = M(Attribute Liking) + B]. On an individual-by-individual basis one can compute these slopes for appearance, taste/flavor, and texture, respectively, as well as the normalized slopes (defined as the attribute liking slope divided by the sum of the three attribute liking slopes). The approach is applied to six food product categories: bologna, hot dog, carbonated fruit beverage, blueberry pie filling, peanut butter, salad dressing. The results show substantial inter-individual variability in the way overall liking covaries with sensory attribute liking. On an aggregate basis for foods the rank of importance for attribute liking is taste/flavor, texture, and appearance, respectively. However, on an individual basis there are a variety of different patterns.