Statistical Analysis for Relationship between Gas Chromatographic Profiles of Korean Ordinary Soy Sauce and Sensory Evaluation

한국재래식(韓國在來式) 간장 향기(香氣)의 개스 크로마토그래피 패턴과 관능검사(官能檢査)의 통계적(統計的) 해석(解析)

  • Kim, Jong-Kyu (Department of Food Science and Technology, Gyeongsang National University) ;
  • Chang, Jung-Kyu (Department of Food Science and Technology, and Gyeongsang National University) ;
  • Lee, Bu-Kwon (Department of Computer Science and Statistics, Gyeongsang National University)
  • 김종규 (경상대학교 농과대학 식품가공학과) ;
  • 장중규 (경상대학교 농과대학 식품가공학과) ;
  • 이부권 (경상대학교 자연과학대학 전산통계학과)
  • Published : 1984.06.30


Flavor components extracted from eighty species of Korean ordinary soy sauce were analyzed by gas chromatography. The relationship between the sensory scores of soy sauce flavor and the gas chromatographic data transformed with variables were analysed by method of multiple regression analysis. Simple correlation between values of each peak and sensory scores were totally low. The tenth and 12th peak had the highest correlation, 0.331. Determination coefficients of data obtained by transformation of each variables were not significantly different from each other. Flavor of soy sauce was explained about 56% at step 16 in case of stepwise multiple regression analysis of absolute values. The fact that the minimum standard errors of an estimate was found at the 16th step suggests the importance of selecting of independent variables from the whole gas chromatogram together with the results of F ratio. In the contributing proportion of each peak examined, peak 10 and 12 were contributing mainly to the good flavor of soy sauce.