Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Evaluation of Sigumjang Aroma by Stepwise Multiple Regression Analysis of Gas Chromatographic Profiles

  • Choi, Ung-Kyu (Department of Food Science and Technology, Yeungnam University) ;
  • Kwon, O-Jun (Department of Food Science and Technology, Yeungnam University) ;
  • Lee, Eun-Jeong (Department of Food Science and Technology, Yeungnam University) ;
  • Son, Dong-Hwa (Deparment of Food Preparation, Taegu Polytechnic College) ;
  • Cho, Young-Je (Department of Food Engineering, Sangju National University) ;
  • Im, Moo-Hyeog (Test and Analytical Laboratory, Kyungin Regional Food & Drug Administration) ;
  • Chung, Yung-Gun (Department of Food Science and Technology, Yeungnam University)
  • Published : 2000.08.01
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Abstract

A linear correlation, by the stepwise multiple regression analysis, was found between the sensory test of Sigumjang aroma and the gas chromatographic data which were transformed with logarithm. GC data is the most objective method to evaluate Sigumjang aroma. A multiple correlation coefficient and a determination coefficient of more than 0.9 were obtained at the 9th and 13th steps, respectively. At step 31, the coefficient of determination level of 0.95 was attained. The accuracy of its estimation became higher as the number of the variables entered into the regression model increased. Over 90% of the Sigumjang aroma was explained by 13 compounds indentified on GC. The contributing proportion of the peak 26 was the highest followed by peaks 57 (9.27%), 29 (7.51%), 54 (6.01%), 8 (5.99%), 49 (4.97%), and 13 (4.11%).

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