Ranking test was applied to questions of sensory intensities. Three
samples were tested with a panel of 20 untrained panelists. The
panelists received the samples (coded with three digit numbers) in
balanced, random order. Panelists ranked three samples in
ascending order of any related property. Water was provided for
mouth rinsing during the ranking of individual samples. Because
the rank scale used was 1 ¼ preferred least and 3 ¼ preferred most,
the highest rank sum meant that the product was the most
preferred. The ranking datawas analyzed by using the critical value
tables (Lawless & Heymann, 2010; Newell & MacFarlane, 1987).