Technical Abstract: Four trials were conducted to compare sensory descriptive profiles of cooked broiler breast fillets categorized by fillet (pectoralis major) weight. In each trial, 20 heavy fillets, 20 medium fillets and 20 light fillets (deboned at 6-8h postmortem from 6-week old birds) were obtained from a commercial processing plant. On return to the laboratory, the fillets were trimmed and weighed. Ten fillets for each of 3 weight categories were chosen based on the weight follows: light, average weight = 112 g; medium, average weight 153 g; and heavy, Average weight = 204 g. Descriptive sensory flavor and texture characteristics were measured on the chosen fillets after frozen samples were thawed for 24 h at a refrigerated temperature (2oC) and cooked to an endpoint temperature of 78oC. Sensory evaluations were performed by trained descriptive panelists using 0-15 universal intensity scales for 10 flavor and 8 texture attributes. Our results show that there were significant differences (p < 0.05) in intensity scores of sensory descriptive flavor and texture attributes cardboardy, cohesiveness, hardness and juiciness between the three weight categories. The average cohesiveness and hardness scores of the heavy and light fillets were significantly higher than the medium fillets. The juiciness score of the heavy fillets was significantly higher than the light fillets. However, the juiciness score of the medium fillets did not differ from that of either light or heavy fillets. The average cardboardy score of the light fillets was significantly higher than those of the medium and heavy fillets, which were not different from each other. These results indicate that fillet weight could influence sensory descriptive flavor and texture profiles of broiler breast meat. Heavier fillets have the better sensory flavor quality compared to the light fillets. Medium weight fillets have the better sensory texture quality compared with the lighter and heavier fillets.