Sensory evaluation is a scientific discipline that analyses and measures human responses to the composition of food and drink, e.g. appearance, color, flavor and taste. In this study, the method of Principle Component Analysis (PCA), Logistic Regression and Preference Map Analysis was used to describe the sensory attributes of the shallot juice. Panellists were trained to evaluate various attributes of the shallot juice and overall acceptability of the consumers. Principal component analysis identified two significant principal components that accounted for 71.69% of the variance in the sensory attribute data. The preference map showed higher consumers’ favourite at product of shallot juice mixed with green tea than others. Overall acceptability of product was modelled (logistic regression analysis) as a function of concentrations of shallot juice in mixing with green tea. The P-value for the model is less than 0.05, there is a statistically significant relationship between the variables at the 95% confidence level. These findings demonstrate the utility of PCA and logistic regression analysis for identifying and measuring the shallot juice attributes that are important for consumer acceptability and preference.