Evaluation of Soy Sauce Flavor by Stepwise Multiple Regression Analysis of Gas Chromatographic Profiles

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Abstract
The linear correlation was found by the stepwise multiple regression analysis between the sensory test of soy sauce flavor and the GLC data transformed with arc-sine and logarithm. GLC data will possibly be used for objective evaluation of soy sauce flavor. A multiple correlation coefficient or of a determination coefficient of more than 0.9 was respectively obtained at the 5th or 10th of 47 steps. The fact that the minimum standard error of an estimate was found at the 24th step suggests the importance of selecting proper peaks from the whole gas chromatogram. High estimated accuracy was acquired by application of GLC data to the calculated multiple regression model.