Ranking and Rank‐Rating

Cleaver, Graham

doi:10.1002/9781118991657.ch12

Cited by 4 publications

(11 citation statements)

References 14 publications

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“…After a preliminary ranking, they were instructed to confirm their choice by testing once again each solution from the lowest to the highest saltiness or sweetness intensity, before registering their final ranking. Reassessment of the samples is important to optimize the sensitivity of the ranking task (Cleaver, 2018). Between two ranking tasks, the participants had to rinse their mouth with lukewarm water and wait for 30 s.…”

Section: Sensory Proceduresmentioning

confidence: 99%

Ranking task versus intensity scales, what is the best method to evaluate odor‐induced taste enhancement?

Aveline

Thomas‐Danguin

Sinding

2023

Journal of Sensory Studies

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Odorants in food or beverages might enhance the taste. This phenomenon is called Odor‐Induced Taste Enhancement (OITE). OITE has been shown using taste‐intensity visual analog scales (VAS). VAS is often criticized because it is prone to halo‐dumping effects. We compared VAS and ranking methods to evaluate OITE in people living with normal‐weight or obesity. Sweet apple juice and salty green‐pea soup were spiked with either vanillin or bacon odorants to produce OITE. In the VAS experiment, saltiness, sweetness, sourness, bitterness and the global aroma intensities were evaluated for each base with and without the odorants. The ranking task consisted in ranking from the lowest to the highest sweetness/saltiness intensities, three references with increasing tastant concentration and a target solution with the lowest tastant concentration and the odorant. VAS highlighted OITE neither in the apple juice nor in the green‐pea soup, in no group. The ranking method revealed an OITE in the green‐pea soup in both groups, and only the group with obesity experienced OITE in the apple juice.Practical ApplicationsThe ranking task appears as an optimal method to highlight OITE and is sufficiently sensitive to demonstrate subtle differences related to participants' weight status. The ranking task is easy to perform, does not require training and does not imply a high number of participants to be statistically powered. Odor‐Induced Taste Enhancement is a strategy that might be employed to significantly reduce salt, and sugar, while maintaining an acceptable taste intensity, at home as well as in food formulation by the industry.

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Section: Sensory Proceduresmentioning

confidence: 99%

Ranking task versus intensity scales, what is the best method to evaluate odor‐induced taste enhancement?

Aveline

Thomas‐Danguin

Sinding

2023

Journal of Sensory Studies

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“…The panelists were also asked to rank the fish samples in ascending order of preference from the most liked (#1) to the disliked (#6) for the ranking preference test (Figure 1b) (Cleaver, 2018). Twelve panelists performed the ranking test.…”

Section: Sensory Testsmentioning

confidence: 99%

“…On the other hand, when there are more than three types of food samples, there is a need for a rank-rating scale in order to determine the comparative perception and preference of consumers. The aim of the ranking method is to evaluate and compare the products with each other and place them in increasing order in terms of consumers' perceived intensities rather than mean scores along a predetermined scale (Cleaver, 2018).…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Plant Extracts Added to Ice on Sensory Preference of Sliced Salmon

Doğruyol¹,

Ulusoy²,

Mol³

et al. 2021

ASE

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“…With regard to sample presentation techniques, a serial or sequential monadic design is most common, in which material samples are presented independently, one after another (Kemp et al, 2018). However, for within-material-class comparisons of plastic demonstrators in this case, a reference framework by means of a simultaneous comparative design could be more beneficial for untrained consumers that might find it easier to asses stimuli in relation to each other instead of absolute (Cleaver, 2018), since human perception is inherently holistic and comparative (Pagès et al, 2010). Thus, this way participants are given a random set of material demonstrators that each need to be assessed are allowed to reassess and compare multiple materials with each other.…”

Section: Experimental Design Structurementioning

confidence: 99%

Formulating Guidelines for the Systematic Set-Up of Experiential Material Characterization Studies: A Case of Plastic Demonstrators

2021

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Materials can be considered from a technical and experiential perspective. However, the latter perspective is more complex to study systematically. Four intertwined experiential levels describe the overall materials experience: sensorial, interpretive, affective, and performative level. Building upon the need in experiential material characterization for comparable physical material representations to enable within-material-class comparisons and the inclusion of extensive user aspects, this paper sums up the reasoning process regarding the understanding and design of an experimental set-up and its parameters of a specific case. The case objective is to formulate guidelines for the designer/researcher to set up experiential material characterization experiments with (i) plastic demonstrator forms and (ii) by consumers. Following elements are discussed: Assessors, Stimuli, Interaction Modalities, Dependent variables, Method, and Practical considerations. Next, future experiments can be carried out in order to generate holistic plastic material data on a larger scale, that can be collected in an experiential database and used by designers throughout the design process.

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Ranking and Rank‐Rating

Cited by 4 publications

References 14 publications

Ranking task versus intensity scales, what is the best method to evaluate odor‐induced taste enhancement?

Ranking task versus intensity scales, what is the best method to evaluate odor‐induced taste enhancement?

Effect of Different Plant Extracts Added to Ice on Sensory Preference of Sliced Salmon

Formulating Guidelines for the Systematic Set-Up of Experiential Material Characterization Studies: A Case of Plastic Demonstrators

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