To investigate the impact of subjective preference testing on subsequent objective sensory quality evaluations by consumers， particularly the objective quantification of 'hedonic sensory characteristics'， this study utilized two solution systems， protein powder and milk. Hedonic and Just-about-right (JAR) tests were conducted with 202 consumers， and hedonic and intensity ranking-rating tests were conducted with 175 consumers. The study compared the quantification results of hedonic sensory characteristics between consumers and professional evaluators. The results showed that in the protein powder system， evaluators' ratings of thickness decreased as the sample's flavor intensity increased (P < 0.05)， while smoothness did not show a significant change (P > 0.05). However， consumers' evaluations did not show the same trend. In the milk system， evaluators' intensity ratings of creaminess were influenced by both fat and sucrose concentrations， while consumers' perceptions did not align with these results. Further analysis revealed that in both tests， consumers' quantitative ratings of hedonic attributes were highly correlated with their overall subjective preference for the samples； samples with higher overall liking scores corresponded to higher intensity ratings of hedonic attributes. This study provides a robust theoretical basis for designing reliable and effective consumer testing methods to achieve comprehensive and objective consumer evaluations by deeply understanding the relationship between consumer preferences and sensory attributes.