新酒とカメ熟成古酒の多変量解析法による評価

概要

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The effect was studied of metallic components dissolved in awamori from the "kame" (earthenware vessels) in which it was matured on the peak-transposition ratio in the differential scanning colorimetry (DSC) thermogram, which was an index of the degree of interacton between water and ethanol. A high correlation was found between the peak-transposition ratios and metallic components such as Mn, K and Na. On these, Na had the highest correlation coefficient, with a value of r=0.85Multiple regression analysis with the peak-transposition ratios in DSC thermogram as the objective variable and metallic components as explanatory variables yielded the following equation : Y=20.409+86.766X_1+7.111X_2+0.096X_3+1.171X_7(multiple regression coefficient r=0.924)where Y was the peak-transposition ratios in DSC thermogram, and X_1 X_2 X_3 and X_7 were the contents of iron, copper, calcium, and sodium.Principal component analysis with sensory data (item count 2), chemical data (item count 18) and age was applied to 22 samples of awamori, and three composite characteristic values were obtained which represented the features of awamori. Awamori could be divided into two groups, unaged and matured, by plotting the first and the second principal component scores.
社団法人日本生物工学会の論文
1984-05-25