Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Statistical Analysis of Effective Components for Aroma of Sigumjang

  • Choi, Ung-Kyu (Department of Oriental Medical Food and Nutrition, Asia University) ;
  • Park, June-Hong (Department of Traditional Health Therapy, Asia University)
  • Published : 2005.04.30
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Abstract

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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