장기숙성 간장 맛성분과 관능검사의 상관 분석
Correlation analysis of long-term aged soy sauce taste components and sensory tests
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초록
The aim of this study was to predict the taste of long-term aged soy sauce and to identify the ingredients that affect sensory characteristics. Based on the correlation analyses of sensory test scores and contents of taste components in soy sauce after long-term aging, highly significance correlations were detected between sensory test scores and, in decreasign order, NaCl, arginine, glutamic acid, leucine, acetic acid, isoleucine, alanine, aspartic acid and tyrosine contents. Despite significant relationships between the sensory evaluation score and contents of taste components, it was not possible to predict taste and quality based on a single component. A multiple regression model based on 22 taste components explained 94% of the variance in the taste of long-term aged soy sauce. In a stepwise multiple regression analysis performed by sequentially inputting four highly significant variables (NaCl, glutamic acid, methionine and oxalic acid), 69.4% of the variance in taste could be explained.
Abstract
The aim of this study was to predict the taste of long-term aged soy sauce and to identify the ingredients that affect sensory characteristics. Based on the correlation analyses of sensory test scores and contents of taste components in soy sauce after long-term aging, highly significance correlations were detected between sensory test scores and, in decreasign order, NaCl, arginine, glutamic acid, leucine, acetic acid, isoleucine, alanine, aspartic acid and tyrosine contents. Despite significant relationships between the sensory evaluation score and contents of taste components, it was not possible to predict taste and quality based on a single component. A multiple regression model based on 22 taste components explained 94% of the variance in the taste of long-term aged soy sauce. In a stepwise multiple regression analysis performed by sequentially inputting four highly significant variables (NaCl, glutamic acid, methionine and oxalic acid), 69.4% of the variance in taste could be explained.
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