Odor and taste are integrated by the brain into a unique flavor perception. Odors then acquire the taste property and can enhance the taste intensity. This phenomenon is called Odor-Induced Taste Enhancement (OITE). The most common method to investigate OITE is the Visual Analog Scale (VAS). Taste intensity scales are cognitively demanding and produce a large inter-individual variability. In comparison, the Ranking Task (RT) is easily performed and is less prone to inter-individual variability. Here we compared the VAS and the RT methods to assess sweet and salty OITE in normal-weight (NW) and obese (OB) participants. 41 NW and 44 OB performed the VAS experiment and 43 NW and 28 OB performed the RT experiment. The beverages were apple juice (Aj), sweet water (sucrose), green-pea soup (Gp), and salty water (NaCl). Vanillin and bacon aromas were used to enhance sweetness/saltiness respectively. In the VAS experiment, for each beverage, 3 solutions were prepared: one with only sugar/salt, another with only the aroma, and the last combining sugar/salt with the aroma. Participants rated the sweetness/saltiness, sourness, bitterness and the global aroma intensity. In the RT experiment, participants received 4 bottles, 3 solutions with increasing concentrations of sucrose/NaCl (S1 to S3) for each base (e.g. AjS1, AjS2, and AjS3), and one of the odorant-added solutions (e.g. AjS1+vanillin). Participants had to rank the 4 bottles according to sweetness or saltiness intensity. In the VAS experiment, OITE was found neither in the sweet nor in the salt beverages. In the RT experiment, OITE was observed but differently according to groups and beverages. In the apple juice, OITE was observed only in OB whereas in the green-pea soup it was found for both groups. In sweet or salty water, OITE was found for both groups. To conclude, the RT method is more efficient to assess the OITE in comparison to the VAS. This work was supported by the ISITE-BFC awarded to C Sinding & Firmenich.