主成分分析によるみその官能評価と理化学分析結果の関連づけ ＩＩ 赤色系辛口米みそ

Abstract

Component analysis was applied on the examination of relation between the score of sensory evaluations and the results of physical and chemical analyses of red salty rice miso exhibited at the 24th National Miso Competition.i) In choppered miso, sodium chloride, formal nitrogen, protein solubility ratio and ethyl alcohol had high correlation with sensory evaluation (taste and aroma). Considering factor loading, the first component was interpreted as the balance among umami (meat-like flavor), sweetness and saltiness, and the second as component relating to texture and color. In the plane of both total sugar vs. sodium chloride and total sugar vs. protein solubility ratio, there were found the teritories in which the first grade misos gather. In case of misos from Niigata and Nagano prefecture, the first component was interpreted as the balance among umami (meat-like flavor), sweetness and saltiness and the second as component relating to sweetness and color. Moisture content, reducing sugar and x value of C. I. E notation were important in the evaluation.ii) In unchoppered miso, the first component was interpreted as the balance between umami (meatlike flavor) and sweetness, and the second as component relating to acidityl, pH, color and saltiness. The first components were all same and the balance between umami (meat-like flavor) and sweetness but the second components were different in each region.