At least 40 untrained panelists were used for each ranking test. For each panelist, samples were assigned random 3-digit
numbers and sample order was randomized. Each ranking test was split for the attributes of smell and taste, and a reference was provided (tomato flavor in water). The lowest rank (¼1) corresponded to the least intense tomato flavor, whereas the
highest rank (¼3) corresponded to the most intense. Panelists had the possibility of assigning two or more samples the same
rank. Data analysis was based on the sum of ranks obtained by each sample.