醤油の官能検査法に関する研究 : (第6報)味の相互関係とバランス

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This report gives numerical models, which express the interrelation and harmony of the flavor of soy sauce derived from total nitrogen and salt contents for the quality standard. The authors studied the internal structure of the flavor in view of various factors contained in these models and reached the following conclusions : (1) Enrichment of total nitrogen content and a harmonious condition of the chemical components are the most important factors to enhance the palatability of soy sauce.(2) The orthogonal polynormial equation expressing intensity of salty taste among salt (A), sugar (B) and organic acids (C) : Y(saltiness)=0.07+0.767(A-16.5)+0.011(B-4.5)+0.001975(C-240)+0.000012(C-240)^2-0.200(A-16.5)(B-4.5)-0.002037(B-4.5)(C-240) (The contribution rate is about 95%). The direct effect of salt and organic acids, the binary interaction between salt and sugar, and the binary interaction between sugar and organic acids on the salty taste were significantly recognized.(3) The orthogonal polynomial equation expressing intensity of sweetness among the above mentioned (A), (B) and (C) factors : Y(sweetness)=0.01+0.100(A-16.5)+0.967(B-4.5)+0.000556(C-240)+0.333(B-4.5)^2 (The contribution rate is about 90%). The direct effects of sugar and salt on the intensity of sweetness were significantly recognized.(4) The orthogonal polynomial equation expressing intensity of sourness among the three factors : Y(sour)=-0.04+0.222(A-16.5)+0.033(B-4.5)+0.005370(C-240)+0.422(B-4.5)^2+0.000021(C-240)^2 (The contribution rate is about 80%). The linear effects of organic acids and salt, and the quadratic effect of organic acids to sourness were significantly recognized.(5) The orthogonal polynomial equation expressing palatability with the three factors : Y(palatability)=0.04-0.278(A-16.5)-0.278(B-4.5)+0.002037(C-240)-0.189(A-16.5)^2-0.422(B-4.5)^2-0.117(A-16.5)(B-4.5) (The contribution rate is about 75%). Direct contributions of salt, sugar and organic acids, and the quadratic effects of salt and sugar to the palatability were significantly recognized.
社団法人日本生物工学会の論文
1969-02-25

醤油の官能検査法に関する研究 : (第6報)味の相互関係とバランス

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