In sensory analysis, the experimental units are either con- sumers or sensory assessors and the treatments are food products. Evaluating consumer preference, i.e., likes and dislikes, is done through a liking study. Formally, liking studies are comprised of p products and n panelists who are asked to rate each product using either a hedonic or line scale. Ofttimes, due to limited resources, time constraints, or to prevent the onset of fatigue, researchers do not ask the panelists to rate the entire set of prod- ucts. Instead, they present each panelist a subset of k target products.