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Objective specification of food flavour. Analysis of gas chromatographic profiles of soy sauce flavour by stepwise regression analysis


Objective specification of food flavour. Analysis of gas chromatographic profiles of soy sauce flavour by stepwise regression analysis



Food Chemistry 2(2): 81-93



ISSN/ISBN: 0308-8146

DOI: 10.1016/0308-8146(77)90023-1

The relationship between gas chromatographic profiles and sensory tests, which were carried out by an ordering method, was investigated by stepwise regression analysis. The, results indicated that sensory qualities were linearly related to gas chromatographic profiles. The multiple correlation coefficient (R) increased with the increase of step number, and exceeded 0·9 at step 10. R reached 0·968 at the last step number, 43. On the other hand, the standard error of estimate reached a minimum value at step 28 and then began to increase gradually. The most predictive regression model for sensory test panel acceptability was calculated for each step and the resulting calculated models were tested by substituting the gas chromatographic data. The results showed good accuracy for the estimation of sensory quality.

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Accession: 016525157

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