酒類中の甘味物質による酒類の甘味度の推定

概要

論文の詳細を見る
In order to construct the sensory scale of sweetness of alcoholic beverages, stepwise multiple regression analysis was applied to the sensory sweetness and chemical data. Ten regression models were examined, and mdoel no. 10 had the highest coefficient of determination among them. The regression equation for model no. 10 was omputed as follows : τ=1.251 ln(Σ^^5__<i=1>Z_i)+0.322 ln(Z_7)+0.222 where Σ^^5__<i=1>Z_i : total of components converted to the sucrose concentration Z_7 : τ-bitter τ : τ-sweet To verift the reliability of the above regression equation, the calculated τ values were compared with the τ sweet values in sensory evaluation using he check samples. The correlation coefficient between them was 0.933 and almost all of the τ values of the check samples lay on a line which passed through the origin and had the slope of 45°. Therefore, the reliability of model no. 10 was statisticaly confirmes.
社団法人日本生物工学会の論文
1984-11-25