Optimization of sourness and flavor in orange-flavored gummy candies using a simplex-lattice mixture design implemented with R

Acidulants are crucial for enhancing and balancing the flavor profiles of confectionery products, such as gummy candies, ensuring an optimal sensory experience. This study aimed to develop an R script using the simplex-lattice mixture design to optimize the sourness and flavor levels and the combined response of these attributes for orangeflavored gummy candies, demonstrating its application in improving the sensory qualities of confectionery products. The gummy candies were prepared according to previous research, incorporating citric, malic, and fumaric acids based on the experimental design. The R scripts were provided and uploaded to the GitLab platform for download and analysis (https://gitlab.com/FoodChem-DataSci-Lab/orange-flavored-gummy-candies). The effects of these acids on sourness and flavor were assessed using a 5-point hedonic scale by 30 trained judges. The data were analyzed with R, resulting in mathematical models for the acids’ individual effects, interactions, and combined responses. Effect (Piepel direction) and contour plots were generated as well. The optimal mixture was determined to be 4.95 g of citric acid, 4.65 g of malic acid, and 5.40 g of fumaric acid, achieving an optimal combined response value of 107.14. In conclusion, balancing these three acids is critical to optimizing sourness and flavor levels in orange-flavored gummy candies. This study provided a valuable methodology for formulating confectionery products with enhanced sensory profiles. It demonstrated the capability of R to address complex problems in both the confectionery industry and academia, emphasizing its importance as an analytical tool for developing products with improved sensory characteristics.