Trends and Directions of Preference Elicitation and Assessment in Food Science: Single-, Pair-, and Multi-Criteria Ranking Methods.

ABSTRACT: Different ranking methods have long been used in sensory testing. Their diffusion was mainly due to their simplicity, their standardized methods, their software support, and their wide range of applications. However, a number of research and industrial problems have emerged recently that cannot be adequately solved by the standard approaches, making it necessary to apply and adapt methods from other disciplines. This article discusses the ranking methods of international sensory standardization (single-, pair-ranking methods, balanced incomplete block design (BIBD) according to the structure of standardization). We overview ranking methods in international sensory competitions. We evaluate some potential applications of ranking methodological developments pair ranking, Analytic Hierarchy P

SUBMITTER: Sipos L 

PROVIDER: S-EPMC12311391 | biostudies-literature | 2025 Aug

REPOSITORIES: biostudies-literature