A NEW APPROACH FOR THE FORMULATION OF BEVERAGES .2. INTERACTIVE AUTOMATIC METHOD

The paper describes the design and the realization of an automatic sys tem for the sensory formulation of food products. The originality of t he method lies in the interaction between consumer response and produc t conception. This interaction (or feed-back) requires the use of an a utomatic system, called 'AAFS' (Automated Apparatus for Sensory Formul ation). It is composed of both an automatic device performing liquid m ixtures from several components and user-friendly software for finding satisfactory formulations. The software uses data analysis and artifi cial intelligence techniques. The 'AAFS' is currently being used for f ormulating a new beverage.