コーヒーの香りに関する研究　ＸＩ　　コーヒー香気成分と官能検査データの統計的解析

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タイトル別名
  • Statistical analysis between volatile components and sensory data of brewed coffee.
  • コーヒー コウキ セイブン ト カンノウ ケンサ データ ノ トウケイテキ カ

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The relationship between gas chromatographic (GC) data and subjective sensory evaluation was analyzed in 31 arabica coffee by multivariate analysis. Using Quantification Theory 3 for sensory data, the samples were classified into six groups. The relationships between GC data and scores on axis 1 and 2 obtained by Quantification Theory 3 were analyzed by multiple regression analysis. The multiple correlation coefficient (R) was O.85 at step 7 and 16. On the basis of the R and F-value, the multiple regression models were determined for estimating the scores on axis 1 and 2. The result suggested that the aroma profiles of the coffee samples were closed to the sensory evaluation.

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