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. Author manuscript; available in PMC: 2016 Jun 1.
Published in final edited form as: Food Qual Prefer. 2015 Jun 1;42:27–36. doi: 10.1016/j.foodqual.2015.01.011

Table 2.

Two “optimal” formulations (in weight percentage) in study II

Samples1 Description2 Milk Water Coffee extract Sucrose
3% Coffee JAR_liking 54.3 35.8 3.0 6.7
5% Coffee JAR_Delta 44.9 43.4 5.0 6.5
1

For convenience, the sample created using the optimal formulation obtained by JAR_liking model was identified as “3% coffee”; the sample created using the optimal formulation obtained from JAR_Delta model was identified as “5% coffee.”

2

Refers to optimization models that determined corresponding formulations.