“…This can help reduce the time invested by sensory analysts to obtain a sensory vocabulary as well and the expenses involved in this process. Currently the AHP technique has been cited more than 4,500 times and has been used in areas such as business (Deng et al, ; Iç, ); Urbano‐Guerrero, Muñoz‐Marín, & Osorio‐Gómez, ), automotive section (Azizi, Aikhuele, & Souleman, ) and food industry (Duman, Tozanli, Kongar, & Gupta, ). In food industry, it has been applied to determine the optimal concentrations for the preparation of juices, puddings with prebiotics (Gurmeric, Dogan, Toker, Senyigit, & Ersoz, ; Ozturk, Dogan, & Said Toker, ) and for the evaluation of the sensory quality of ice cream, tea and chocolates (Dogan, Aslan, Aktar, & Goksel Sarac, ; Karaman et al, ; Ren & Liu, ).…”