泡盛の新酒および古酒ならびに製造場の判別法 : 泡盛の熟成に関する研究 (第10報)

概要

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We applied a multiple discriminant analysis to awamori samples so we could discriminate between awamori distilleries or unaged and matured awamori samples. The result of discriminant analysis for awamori distilleries showed that the three discriminant functions were significant. The awamori distilleries were successfully identified by those discriminant functions. (The percentage of correct discriminant was 100%)On the other hand, the result of discriminant analysis for awamori (unaged and matured) showed that two discriminant functions were significant. Although one out of 33 awamori samples was identified erroneously, the unaged, matured awamori in kame and matured awamori in non-porous containers were successfully identified by those discriminant functions. (The percentage of correct discrimination was 97%)When we identified unaged, matured awamori in kame and matured awamori in non-porous containers by the sensory test, 5 out of 37 awamori samples were identified erroneously. (more than half of the evaluators identified the awamori samples erroneously) The percentage erroneous classification was 13.5%. The percentage of correct classification was low (86.5%) compared to the value which resulted from the above discriminant analysis (97%).Thus it became clear that the distilleries and unaged and matured awamori were identified with a high success rate.
社団法人日本生物工学会の論文
1986-01-25