The ratio of chemical and physical factors contributing to the palatability of konjac (Amorphophallus konjac) jelly was investigated by a sensory evaluation. The data of the sensory evaluation were analyzed by aroma and flavor as the chemical factor and texture, temperature and external appearance as the physical one. The results clarified that the ratio of chemical and physical factors contributing to the palatability of konjac jelly is about 3:7 and physical factors influence the palatability much more than chemical factors. Furthermore, it is revealed that, among the physical factors, "texture" expressed by such terms as resistance to chewing, elasticity and feeling of swallowing is important factors concerned in the palatability. Textures of commercial konjac jellies were measured using the tensipresser. The texture of konjac jellies was different significantly by manufacturing companies and brands.