Experimental design, sensorial and principal components analysis: Three complementary tools for cocktail optimization

Ten cocktails containing rum, coca cola(R), and lemon juice were formulated according to a mixture design, and were hedonistically rated on a nonstruc tured scale by a panel of 46 testers. Averaged scores have been correctly f itted by a quadratic polynomial and the optimum composition of the cocktail has been located thanks to the isoresponse curves. The principal component s analysis of the results led to a first axis subjects based on their that separates subjects based on their rum/lemon preferences, whereas the two fo llowing axes, the third in particular, distinguish the subjects who appreci ate cocktails with high ratio of coca cola(R) from those who dislike them.