An approach to the charactor of a new type of Sake. Part 3. Evaluation of quality of liquors considerring external criterion

Autor:	Kenji Kuwahara, Terumitsu Kawai, Takeo Ohta, Kiyoshi Ito, Michitsugu Ogawa, Yoshihisa Toda, Yoshihiko Inoue, Eigoro Nakazawa, Shigeji Murata, Michiro Ishimoto
Rok vydání:	1986
Předmět:	Chromatography Chemistry media_common.quotation_subject Principal component analysis Quality (business) Biochemical engineering media_common
Zdroj:	JOURNAL OF THE SOCIETY OF BREWING,JAPAN. 81:549-553
ISSN:	2186-4004 0369-416X
DOI:	10.6013/jbrewsocjapan1915.81.549
Popis:	Affinity between liquors and foods was quantified with the principal component analysis (PCA) method to evaluate the quality of liquors from various aspects.Five principal components were extracted through FCA of the results of a questionnaire on 8 kinds of liquors and 31 kinds of foods.This made it possible to summarize the relationship between liquors and foods.The same method was used in analyzing the results of eating/drinking tests on 8 kinds of liquors and 8 kinds of foods.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::95b47e8077dc71d21dc7b13a7162fe24 https://doi.org/10.6013/jbrewsocjapan1915.81.549 Zobrazit plný text záznamu