Application of DOE in Alcoholic Beverage Development

This document is a technical report detailing the application of Design of Experiments (DOE) in the development of an alcoholic beverage, focusing on sensory attributes and consumer preferences. The report outlines the challenges associated with sensory studies, including data variability and the subjective nature of hedonic measures. It describes the two stages of product development, namely the exploratory stage and the final selection stage, emphasizing the need for effective prediction and understanding of flavor systems. The report presents the methodology used in sensory optimization for ready-to-drink vodka cocktails, including the design layout and statistical modeling techniques employed. It discusses the drivers of preference based on sensory attributes, identifying both positive and negative factors that influence consumer acceptance. The findings highlight the importance of considering individual subject preferences and the variability in grading, particularly regarding polarizing ingredients like mint. The report concludes with insights on the selection logic for the final product formula, emphasizing the balance between consumer preferences and product characteristics.