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KMID : 0903520060490010035
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2006 Volume.49 No. 1 p.35 ~ p.42
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Effective Components on the Taste of Kanjang made with Barley Bran using Multiple Regression Analysis
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Lee Nan-Hee
Kang Sun-Chul
Jeong Hyun-Ja
Kwon Oh-Jun
Choi Ung-Kyu
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Abstract
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This study was conducted to find effective components on taste of kanjang made with barley bran. The result of stepwise multiple regression analysis with transformation of variables was that the 70.1% and 80.8% of taste of barley kanjang could be explained at step 6 and step 15, respectively, calculated from absolute value. And, the 83.0% and 84.3% of taste of barley kanjang was explained at step 6 and step 15, respectively, calculated from relative value transformed with logarithm. The contributing proportion of the α-ketoglutaric acid was the highest followed by citric acid, lavulinic acid and glutamic acid computed from absolute value, and the α-ketoglutaric acid was the highest followed by fructose, glutamic acid and valine calculated from relative value transformed with logarithm
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KEYWORD
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barley kanjang, taste components, Stepwise multiple regression analysis, contributing proportion
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