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손동화,권오준,최웅규,권오진,이석일,임무혁,권광일,김성홍,정영건,Son, Dong-Hwa,Kwon, O-Jun,Choi, Ung-Kyu,Kwon, O-Jin,Lee, Suk-Il,Im, Moo-Hyeg,Kwon, Kwang-Il,Kim, Sung-Hong,Chung, Yung-Gun 한국응용생명화학회 2002 한국농화학회지 Vol.45 No.1
본 연구는 보리등겨로 제조한 간장 맛의 특성을 찾기 위해서 수행되었다. 맛성분은 기기분석으로, 관능검사는 panel로, 그 외 통계적 처리의 방법 등을 이용하였다. 보리간장 맛성분은 유기산, 유리당 및 유리아미노산으로 분류하였으며, 이들과 관능검사 성적과의 단순상관으로 보리간장 맛의 품질을 결정하는 것은 불가능하였다. 중상관계수는 절대값의 대수 변환에서 가장 높게 나타났으며, 따라서 단계적 중회귀분석은 가장 설명력이 높으며, 표준오차가 적은 절대값의 대수 변환을 이용하여 실시하였다. 단계적 중회귀분석 결과, 보리간장 맛의 좋고 나쁨에 기여를 하는 성분은 짠맛, 구수한 맛 및 쓴맛을 내는 성분 순이었다. This study was conducted to find out optimum conditions for kanjang fermented with barley bran. The correlation between taste components and sensory evaluation score was analyzed with stepwise multiple regression analysis. It was revealed that the taste of kanjang was explained with the mix of free amino acids, free sugars and organic acids. The highest multiple correlation coefficient was obtained from absolute value transformed with logarithm. Thus, stepwise multiple regression analysis was conducted with absolute value transformed with logarithm, for which F-value was highest and standard error of estimation was lowest among the multiple regression models transformed with six variables. The stepwise multiple regression analysis showed that the taste components which most contribute to the quality of taste of kanjang fermented with barley bran was salty taste component followed by palatable taste component, and bitter taste component.
손동화(Dong Hwa Son),권오준(O Jun Kwon),최웅규(Ung Kyu Choi),권오진(O Jin Kwon),이석일(Suk IL Lee),임무혁(Moo Hyeg Im),권광일(Kwang Il Kwon),김성홍(Sung Hong Kim),정영건(Yung Gun Chung) 한국응용생명화학회 2002 Applied Biological Chemistry (Appl Biol Chem) Vol.45 No.1
This study was conducted to find out optimum conditions for kanjang fermented with barley bran. The correlation between taste components and sensory evaluatiom score was analyzed with stepwise multiple regression analysis. It was revealed that the taste of kanjang was explained with the mix of free amine acids, free sugars and organic acids. The highest multiple correlation coeffifient was obtained from absolute value transformed with logarithm. Thus, stepwise multiple regression analysis was conducted with absolute value transfornned with logarithm,for which F-value was highest and standard error of dstimation was lowest among the multiple regression models transformed with six variable. The stepwise multiple regression analysis showed that the taste components which most contribute to the quality of kanjang fermanted with bartey bran was salty taste component followed by palatable taste component, and bitter teste component.