foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2020-3-3-4-7foodsyst-74Research ArticleСтатьиRESULTS DESIGNING AND ANALYSIS WHEN INTRODUCING NEW BEVERAGE IDENTIFICATION CRITERIAhttps://orcid.org/0000-0002-5667-1335AgeikinaI. I.

Irina I. Ageikina — junior research scientist, Interdisciplinary scientific and technical center of food quality monitoring

119021, Moscow, Rossolimo str., 7. Tel. +7–499–245–61–18

agira_@ro.ruhttps://orcid.org/0000-0002-8069-9661LazarevaE. G.

Ekaterina G. Lazareva — junior research scientist, Laboratory of Molecular Biology and Bioinformatics

109316, Moscow, Talalikhina street, 26. Tel.: +7–499–245–61–18 

lkg1996@mail.ruhttps://orcid.org/0000-0003-0514-505XMikhailovaI. Yu.

Irina Yu. Mikhailova — research scientist, Interdisciplinary scientific and technical center of food quality monitoring

119021, Moscow, Rossolimo str., 7. Теl.: +7–499–245–61–18

vogts-villa@mail.ruhttps://orcid.org/0000-0003-1241-0026SemipyatnyV. K.

Vladislav K. Semipyatny — candidate of technical sciences, senior research scientist, Interdisciplinary scientific and technical center of food quality monitoring

119021, Moscow, Rossolimo str., 7. Теl.: +7–499–245–61–18

semipyatniy@gmail.comAll-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine Industry — Branch of the V. M. Gorbatov Federal Research Center for Food Systems of RASRussian FederationV.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesRussian Federation2020091020203347Copyright © Ageikina I.I., Lazareva E.G., Mikhailova I.Y., Semipyatny V.K., 20202020Ageikina I.I., Lazareva E.G., Mikhailova I.Y., Semipyatny V.K.Ageikina I.I., Lazareva E.G., Mikhailova I.Y., Semipyatny V.K.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/74

Building a digital profile of food product with use of modern mathematical apparatus of basic matrices is a solution to the problem of designing innovative beverage recipes. In this regard, for the effective use of the food resource base, modeling and production of high-quality food products, there is an acute problem of developing a methodology for identifying food products using the full range of the currently available analytical base. The article discusses an algorithm for constructing a flexible experimental design for the new identification criteria development, taking into account the laboratory research peculiarities in the beverage industry. The application of software in experiment designing is considered and a practical example of integrated designing based on the construction of an identification criterion for wine materials is presented.

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The authors declare that there are no conflicts of interest present.