Hedonic optimisation of a formulated beverage by simplex algorithm;Optimisation hédonique de la formulation d'une boisson par la méthode du simplex

Sciences des Aliments

Volumn 17, Issue 4, 1997, Pages 409-416

  Heyd, Bertrand ^a   Bardot Cayeux, Isabella ^a  

^a AGROPARISTECH   (France)

Author keywords

Formulation; Hedonic; Optimisation; Sensory evaluation; Simplex

Indexed keywords

EID: 0040649462     PISSN: 02408813     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (7)

1. GIOVANNI M., 1983. Reponse surface methodology and product optimisation. Food Technol., 11, 41-45.
2. HEYD B., BARDOT I., TRYSTRAM G., HOSSENLOPP J., 1995. Automated formulation of fruit syrup beverage based on the optimization of sensory properties. Food Qual. Prefer., 6, 1-6.
3. HUOR S.S., AHMED E.M., RAO P.V., CORNELL J.A., 1980. Formulation and sensory evaluation of a fruit punch containing watermelon juice. J. Food Sci., 45, 809-813.
4. LAING D.G., CAIN W.S., MCBRIDE R.L., ACHE B.W., 1990. Perception of complex smells and tastes. Academic Press, Sydney.
5. MORGAN S.L., DEMING S.N., 1974. Simplex optimisation of analytical chemical methods. Anal. Chem., 46, 1170-1181.
6. NELDER J.A., MEAD R., 1965. A simplex method for function minimization. The Computer Journal, 7, 308-313.
7. WILLIAMS A.A., 1989. Procedures and problems in optimizing sensory and attitudinal characteristic in food and beverages. In: THOMSON D.M.H. (ed.), Food acceptability, 297-310, Elsevier Applied Science, London.