선택한 단어 수는 입니다.
최소 단어 이상 선택하여야 합니다.
최소 단어 이상 선택하여야 합니다.
선택한 단어 수는 30입니다.
최대 10 단어까지만 선택 가능합니다.
최대 10 단어까지만 선택 가능합니다.
제안 방법
- The process of extraction was as follow; put the sample and solvent in the sample port and the solvent port, respectively, and then extracted the aroma compounds for more than two hours by increasing the temperature of the sample port to boiling point after circulating the solvent. Anhydrous Na2SO4 at 4℃ was added to whole extracted flavor to remove moisture and the fraction was concentrated to a final 100 |il by using N2 gas to obtain the samples of GC analysis.
- Therefore, these peaks should be removed from the regression analysis. Thus, the computing of the multiple regression model was carried out by using some portion out of 31 independent variables with the expectation that this would not lower the accuracy of the estimation. Among the relation between the real sensory scores and the estimated score based on multiple regression analysis with 31 variables, the results of absolute value and relative value are shown eq (1)-(6).
대상 데이터
- Mean, Standard deviation, maximum and minimum value of flavor components identified by GC-MS are listed in Table 1. Among the 72 aroma components, there were twelve kinds of esters, eleven kinds of alcohols eight kinds of acids and aldehydes, seven kinds of phenols, four kinds of ketones and pyrazines, three kinds of hydrocarbones, two sulfur containing compounds, one furan and twelve others.
- Materials and sensory test The 42 different brands of commercially available fermented Sigumjang filled in 1 L glass bottles were used. Each Sigumjang was evaluated using 9-point scale test and numbered according to the preference order by 16 well-trained members of the sensory panel in Yeungnam University (12-13). The total score of each sample was used as the sensory score in this study.
- Materials and sensory test The 42 different brands of commercially available fermented Sigumjang filled in 1 L glass bottles were used. Each Sigumjang was evaluated using 9-point scale test and numbered according to the preference order by 16 well-trained members of the sensory panel in Yeungnam University (12-13).
이론/모형
- Contributing proportion Contributing proportion (R), relative importance of each PC for taste quality, was calculated using Barylko-Pikielena^ method (16).
※ AI-Helper는 부적절한 답변을 할 수 있습니다.