醤油の官能検査法に関する研究 : (第3報) 化学成分による品質パターンの構成

概要

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This study has been carried out as a part of statistical research for standardization of sensory evaluation method on soy sauce.In order to investigate mathematically the relation between chemical value and quality evaluation by sensorium, this report gives the optimum measure (Principal Component) on the description of variance by general chemical value between samples.Soy sauce has many chemical factors, but these factors make up the quality on soy sauce in reference to one another. Therefore, variance on chemical factors can be described in full by several principal components. So as to seek for principal components, Principal Component Analysis technique is applied to the experimental data, which are chemical value given by chemical analysis about 120 samples.What is meant by obtained principal components? Further this report discusses the similarity between chemical factors, quality pattern of each brands and so on. And the special character of each brands are seized numerically. These results offer one of the important and available information for product planning or quality control etc.
社団法人日本生物工学会の論文
1967-11-25