Statistical Analysis between Analytical and Sensory Data of Coffee Aroma

Kouji Wada, Yoshinori Tanaka, Mitsuya Shimoda, Yutaka Osajima, Seiichi Ohgama

研究成果: Contribution to journalArticle査読

3 被引用数 (Scopus)

抄録

The relationship between gas chromatographic (GC) data and sensory data was analyzed in 31 arabica coffee samples by multivariate analysis, and the aroma profiles of the samples were characterized. Using principal component analysis (PCA) for GC data, the samples were classified into six groups. The relationships between the principal components obtained by PCA and sensory data were linear by Quantification Theory 1. On the basis of partial correlation coefficients, the effects of the terms used in sensory evaluation on the first and second principal component were clarified.

本文言語英語
ページ(範囲)1485-1491
ページ数7
ジャーナルNippon Nōgeikagaku Kaishi
63
9
DOI
出版ステータス出版済み - 1989

All Science Journal Classification (ASJC) codes

  • バイオテクノロジー
  • 食品科学
  • 化学(その他)
  • 医学(その他)

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