ごま油の官能評価と揮発性フレーバー成分のGCデータとのケモメトリックスによる比較

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タイトル別名
  • Comparison of Sensory Evaluation and Gas Chromatographic Data of Volatile Flavor Compounds in Sesame Seed Oil by Chemometrics
  • ゴマアブラ ノ カンノウ ヒョウカ ト キハツセイ フレーバー セイブン ノ

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抄録

The relationship between sensory data and gas chromatographic (GC) was investigated for 29 samples of sesame seed oil by multivariate analysis. The samples were classified into six and four groups by the couple of principal components analysis and cluster analysis of sensory and GC data, respectively. The clusters were found to correspond well to each other except in two cases. GC data were examined for their relating to the sensory scores on ten flavor attributes (strong, light, aromatic, mild, nutty, bitter, astringent, complicated, degraded, aftertaste) by stepwise multiple regression analysis. All multiple regression models had statistical significance (P<0.01).

収録刊行物

  • 日本油化学会誌

    日本油化学会誌 47 (6), 599-604,626, 1998

    公益社団法人 日本油化学会

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