醤油の官能検査法に関する研究 : (第5報) 嗜好性, 化学成分間のシミュレーション

概要

論文の詳細を見る
This is part of serial statistical research for simulation on the soy sauce brewing, and the previous papers reported specifically the mathematical investigution on the quality evaluation and the establishment planning method.The obtained results so far are as follows.1. Establishment of a quality evaluation method by sensorium (Profile method)2. Construction of quality patterns-bosed on chemical factors.3. Relation between preference and harmony of chemical factors.From these results can be ecaluated. However the planning, controling and assurence of the quality, it is more important factors of various kinds of soy sauce which give variety to their preference to identify chemecal than evaluating their preference.This report gives a simulation model, which expresses the relation between quality of soy sauce (Preference) and chemical factors. The suthors tried to work out the ptoduct model (hermonious conditions of chemical factors for the making up higher preference)the quality improvement of soy sauce by the halp of a computer.[table]The contributing proporsion of this simulation model is about 70%.
社団法人日本生物工学会の論文
1968-02-25