AUTOMATED FORMULATION OF A BEVERAGE BASED ON THE OPTIMIZATION OF SENSORY PROPERTIES

The formulation of a beverage prepared from a mixture of liquid produc ts was optimized, based on sensory properties, using the simplex algor ithm. This method offers many advantages compared to classical methods of optimization such as multiple regression. Because the composition of the sample being tasted depends on, the responses to prior samples, on-fine preparation of the samples is required. This was achieved thr ough the use Of an automated apparatus (AAST) for sample preparation a nd of a computer for response-processing, feedback to the AAST and jud ge instruction. Applications of the method include matching a standard product or developing an ideal product.