醤油の官能検査法に関する研究 : (第1報)味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 made as a part of the statistical research for the standardization of sensory evaluation of soy sauce. This report gives the analysis of data in the experiment on judgement by the sensorium, especially, by the sense of taste.The judgement for goodness of the taste of soy sauce is generally done by an overall evaluation of the various components of the taste. In order to evaluate this synthesis statistically, regression analysis and correlation was mode of the experimental data, which were scores of characteristic given by judges using a stand and scale-system.Analogous analysis was done to see to what degree the judgements of the goodness of soy sauce as a whole could be represented by the results of so called general chemical analysis of soy sauce.
社団法人日本生物工学会の論文
1967-03-25