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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)
Publication Information
Food Science and Biotechnology / v.14, no.2, 2005 , pp. 249-254 More about this Journal
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.
Keywords
Sigumjang; stepwise multiple regression analysis; aroma;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
Times Cited By Web Of Science : 1  (Related Records In Web of Science)
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