{"created":"2023-05-15T12:07:33.562532+00:00","id":12599,"links":{},"metadata":{"_buckets":{"deposit":"ecc472af-5fc7-40bd-a3c9-e60c04011ca6"},"_deposit":{"created_by":3,"id":"12599","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"12599"},"status":"published"},"_oai":{"id":"oai:iwate-u.repo.nii.ac.jp:00012599","sets":["1523:1670"]},"author_link":["70140","70138","70139"],"item_16_alternative_title_23":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"みその香気成分と官能評価の重回帰分析"}]},"item_16_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1994-11-15","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"11","bibliographicPageEnd":"846","bibliographicPageStart":"844","bibliographicVolumeNumber":"41","bibliographic_titles":[{"bibliographic_title":"日本食品工業学会誌"}]}]},"item_16_date_6":{"attribute_name":"登録日","attribute_value_mlt":[{"subitem_date_issued_datetime":"2010-10-13"}]},"item_16_description_12":{"attribute_name":"Abstract","attribute_value_mlt":[{"subitem_description":"Among several sensory characteristics to evaluate the quality of miso (fermented bean paste), aroma is the most difficult one. If results of chemical analysis of miso aroma could be transformed into numerical terms, the evaluation of miso may become easier. Therefore we investigated relationship between aroma components and sensory scores of rice-miso by multiple regression analysis. Thirty-four rice-miso exhibited at the National Miso Competition were used as the samples. Each peak area of the aroma components detected by GC analysis was normalized at its ratio to the peak area of the internal standard. The normalized values were used as an independent variable and the sensory scores were used as a dependent variable. High correlations with sensory scores were obtained for maltol and HEMF. As the result of a multiple regression analysis, maltol was selected at step 1 with the coefficient of determination (R2) of 0.509. At step 7, R2 of 0.804 was obtained. Thus about 80% of the variability in the sensory scores could be explained by the seven components. The results suggested that the multiple regression model using aroma components may be applied to the evaluation of aroma qualities of rice-miso samples exhibited at the National Miso Competition.\n\n味噌の品質を判定する際,香気は最も評価が困難な特性の一つである.従つて,香気の化学的な分析結果が数字で表現されるならば,味噌の品質評価は従来より,ずっと簡便になる.そこで,米味噌の香気成分と官能検査の関係を重回帰分析を用いて解析した.全国味噌鑑評会に出品された米味噌34点を試料とした.GC分析で検出された各香気成分の内部標準物質とのピーク面積比を独立変数とし,官能検査スコア)を従属変数として用いた.官能検査スコアーと高い相関を示した成分はmaltolとHEMFであった.重回帰分析の結果,ステップ1ではmalto1が選択され,決定係数は0.508であった.ステップ7で決定係数は0.804となり,選択された7成分により官能評価結果の約80%の変動を説明することができた.この結果から,香気成分のピーク面積比を用いた重回帰式は米味噌の香気の品質評価に適用できる可能性のあることが示唆された.","subitem_description_type":"Other"}]},"item_16_publisher_14":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"社団法人 日本食品科学工学会"}]},"item_16_rights_18":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"Copyright© 社団法人 日本食品科学工学会"}]},"item_16_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0029-0394","subitem_source_identifier_type":"ISSN"}]},"item_16_text_4":{"attribute_name":"著者(機関)","attribute_value_mlt":[{"subitem_text_value":"Faculty of Education, Iwate University"},{"subitem_text_value":"Faculty of Agriculture, Iwate University"},{"subitem_text_value":"Laboratory of Food Chemistry, Ochanomizu University"}]},"item_16_version_type_27":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"SUGAWARA, Etsuko"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"SAIGA, Suguru"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"KOBAYASHI, Akio"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-11-14"}],"displaytype":"detail","filename":"nskg-v41n11p844-846.pdf","filesize":[{"value":"203.7 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nskg-v41n11p844-846.pdf","url":"https://iwate-u.repo.nii.ac.jp/record/12599/files/nskg-v41n11p844-846.pdf"},"version_id":"a7798f00-31bc-453c-b663-b43422dbdb64"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"Multiple Regression Analysis of Aroma Components and Sensory Evaluation of Miso","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Multiple Regression Analysis of Aroma Components and Sensory Evaluation of Miso"}]},"item_type_id":"16","owner":"3","path":["1670"],"pubdate":{"attribute_name":"公開日","attribute_value":"2010-10-13"},"publish_date":"2010-10-13","publish_status":"0","recid":"12599","relation_version_is_last":true,"title":["Multiple Regression Analysis of Aroma Components and Sensory Evaluation of Miso"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-16T11:31:14.094111+00:00"}