醤油の官能検査法に関する研究 : (第2報) 嗅覚判断に関する統計的研究

概要

論文の詳細を見る
This study has been carried out as a part of statistical research for standardizing the sensory evaluation method of soy sauce. This report gives the analysis of data obtained by experiments on quality judgement by senses, especially, by the sense of smell.A judgement to evaluate the odor of soy sauce is generally formed by synthetizing judgements on various odors in soy sauce. In order to seize the way of this synthesis numerically, a technique for the multiple regression analysis or the correlation analysis was applied to this experiment in which values of these minor odors were scored by judgment according to a certain scale system.A similar analysis was made to see how much these judgements on the color, odor and taste of soy sauce can represent as a whole the quality of soy sauce.
社団法人日本生物工学会の論文
1967-11-25