Statistical analysis between volatile components and sensory data of brewed coffee.

DOI Web Site 2 Citations
  • WADA Kouji
    Department of Food Science and Technology, Faculty of Agriculture, Kyushu University
  • TANAKA Yoshinori
    Department of Food Science and Technology, Faculty of Agriculture, Kyushu University
  • SHIMODA Mitsuya
    Department of Food Science and Technology, Faculty of Agriculture, Kyushu University
  • OHGAMA Seiichi
    Key Coffee Co., Nishishimbashi
  • OSAJIMA Yutaka
    Department of Food Science and Technology, Faculty of Agriculture, Kyushu University

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Other Title
  • 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
  • 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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Abstract

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.

Journal

  • Nippon Nōgeikagaku Kaishi

    Nippon Nōgeikagaku Kaishi 63 (9), 1493-1500, 1989

    Japan Society for Bioscience, Biotechnology, and Agrochemistry

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