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The relationship between Sigumjang gas chromatographic patterns precisely analyzed with capillary column and ranked order in sensory analysis was investigated by stepwise multiple regression analysis. Highly predictable multiple regression models were obtained in the analysis. Ninety percent of the Sigumjang aroma was explained by the regression models at step 15 in four transformation except for absolute value transformed with root square and relative value transformed with logarithm. The aroma of Sigumjang was most affected by 2,3-dimethylpyrazine at absolute value and absolute value transformed with logarithm and by 2-furancarboxaldehyde in other transformation. The quality of sigumjang was highly affected by ${\beta}$-phallendrenal, methylpyrazine, tetramethylpyrazine, 5-methyl-2-furancarboxaldehyde, unknown 2, octanoic acid, 4-ethylphenol, methyl 10,13-octadecanoate and ethyl linoleate.

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이 논문을 인용한 문헌 (2)

  1. Kwon, Dae-Jun ; Kim, Mi-Hyang ; Lee, Nan-Hee ; Kwon, O-Jun ; Son, Dong-Hwa ; Choi, Ung-Kyu 2006. "Ouality Characteristics of Frozen Maesil (Prunus mume Sieb. et Zucc.) according to Thawing Method" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 21(4): 426~432 
  2. 2007. "" Food science and biotechnology, 16(1): 23~28 


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