Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Effective Components on the Taste of Kanjang made with Barley Bran using Multiple Regression Analysis

중회귀 분석을 이용한 보리간장 맛에 영향을 미치는 성분 조사

  • Lee, Nan-Hee (Department of Food Science and Nutrition, Catholic University of Daegu) ;
  • Kang, Sun-Chul (Division of Biotechnology, Daegu University) ;
  • Jeong, Hyun-Ja (Department of Dental Hygiene, Daegu Health College) ;
  • Kwon, O-Jun (Department of Evaluation & Planning, Gyeongbuk Regional Innovation Agency) ;
  • Choi, Ung-Kyu (Department of Oriental Medicinal Food and Nutrition, Asia University)
  • 이난희 (대구가톨릭대학교 식품영양학과) ;
  • 강선철 (대구대학교 생명공학과) ;
  • 정현자 (대구보건대학 치위생과) ;
  • 권오준 (경북전략산업기획단 평가기획실) ;
  • 최웅규 (아시아대학교 한방식품영양학과)
  • Published : 2006.03.31
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Abstract

This study was conducted to find effective components on taste of kanjang made with barley bran. The result of stepwise multiple regression analysis with transformation of variables was that the 70.1% and 80.8% of taste of barley kanjang could be explained at step 6 and step 15, respectively, calculated from absolute value. And, the 83.0% and 84.3% of taste of barley kanjang was explained at step 6 and step 15, respectively, calculated from relative value transformed with logarithm. The contributing proportion of the ${\alpha}-ketoglutaric$ acid was the highest followed by citric acid, lavulinic acid and glutamic acid computed from absolute value, and the ${\alpha}-ketoglutaric$ acid was the highest followed by fructose, glutamic acid and valine calculated from relative value trans-formed with logarithm.

본 연구는 보리간장의 맛에 영향을 미치는 성분을 규명 위하여 수행되었다. 6가지의 변수변환을 통하여 단계적 중회귀분석을 실시한 결과 절대값의 경우 6단계에서는 보리간장 맛의 좋고 나쁨을 70.1% 설명할 수 있었으며, 15단계에서는 보리간장 맛의 좋고 나쁨을 80.8%설명할 수 있었다. 상대값의 대수변환에 의해 산출된 식에서는 6단계에서는 보리간장 맛의 좋고 나쁨에 83.0%를 설명할 수 있었으며, 15단계에서는 보리간장 맛의 좋고 나쁨에 84.3%를 설명할 수 있었다. 각 맛성분의 맛에 대한 기여율을 산출한 결과 절대값에서 보리간장 맛에 좋은 기여를 하는 성분은 ${\alpha}-ketoglutaric$ acid, citric acid, lavulinic acid 및 glutamic acid의 순으로 나타났으며, 보리간장의 나쁜 맛에 기여하는 성분은 lysine, histidine, leucine 및 tyrosine의 순이었다. 변수변환에서 가장 높은 설명력을 보인 상대값의 대수변환에서 보리간장의 맛에 좋은 기여를 하는 성분은 ${\alpha}-ketoglutaric$ acid, fructose, glutamic acid 및 valine의 순으로 나타났으며, 보리간장 맛에 나쁜 기여를 하는 성분은 lysine, histidine, leucine 및 tyrosine의 순으로 나타났다.

Keywords

References

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