|
KMID : 1007520000090040209
|
|
Food Science and Biotechnology
2000 Volume.9 No. 4 p.209 ~ p.213
|
|
|
Evaluation of Sigumjang Taste by Multiple Regression Analysis
|
|
Lee, Eun Jeong
Cho, Young Je/YANG, SUNG HO/Choi, Ung Kyu/Kwon, O Jun/Son, Dong Hwa/Im, Moo Hyeog
|
|
|
Abstract
|
|
|
|
Multiple regression analysis and principal component analysis were applied to the content of taste components of sigumjang for the purpose of finding effective components on the taste of sigumjang. The most fit correlation was found by a stepwise multiple regression analysis between the sensory test of sigumjang taste and the relative data transformed with logarithm. Apparently it is impossible to estimate the flavor quality of sigumjang samples on the basis of the quantity of only one component. The three Principal components (PCs) showed significant relationships with the sensory evaluation in a multiple regression analysis. The second PC showed a contributing proportion of 57.5%.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|