The manuscript provides pioneering work for the determination of the flavour content of a squark from a set of experimental properties such as its mass and ratios of decay rates into final states with top, bottom or charm. Two complementary methods are employed, a likelihood inference method and a multivariate analysis, and their respective strengths and weaknesses are discussed. The work is original and the results are interesting and may trigger further studies. The presentation is clear and the style and length is appropriate.
I have one question to the authors to be addressed prior to publication: How would a change in the experimental uncertainties, assumed to be 25% for all observables entering the analysis, affect the results of the applied methods? Are the uncertainties in the ratios R_c/t and R_b/t the limiting factor in discriminiating between different flavour contents, as one might naively assume?