泡盛の新酒および古酒の主成分分析法による類別 : 泡盛の熟成に関する研究

概要

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Through principal component analysis with sensory data (item count 2), chemical data (item count 49) and aging year applied to 37 samples of awamori, three composite characteristic values were obtained which represented the features of awamori. Awamori could be divided into three groups; unaged, matured awamori in kame and matured awamori in non-porous containers, by plotting the first and the second principal component scores.As a next step, we investigated the relationship between aging year and the quality of awamori. In general, the quality of awamori improved each aging year. The quality of unaged awamori and the kind of kame is also important in the aging process. We found that some samples of the longer aged awamori were not of high quality because of the low quality of unaged awamori and/or the kind of kame. When we compared matured awamori in kame with that in non-porous containers, the aging year of which were almost same, the quality of matured awamori in kame was higher.
社団法人日本生物工学会の論文
1986-03-25