The scope of this study was to compare the sensory attributes and the customer liking of experimental soymilk processed with germinated soybean (G soymilk) to four commercial soymilk products from four beverage companies in South Vietnam (A, B, C, D soymilk). Quantitative descriptive analysis (QDA) was used to describe the key attributes of five bottled soymilk products. Principal component analysis (PCA) identified two main principal components that accounted for 72.5% of the variance in the sensory attribute data. G soymilk was located in similar position as B soymilk in the principal component plot. Beside, a total of 200 consumers rated the overall liking for these products using a 9?point hedonic scale. Preference mapping of these products was performed based on the combination of quantitative descriptive analysis and customer liking. The contour plot from preference map showed that A and C soymilk got 60 ? 80% of satisfied assessors and G soymilk, B and D soymilk 40-60%.