Statistical Analysis between Volatile Components and Sensory Data of Brewed Coffee

Kouji Wada, Yoshinori Tanaka, Mitsuya Shimoda, Yutaka Osajima, Seiichi Ohgama

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)


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.

Original languageEnglish
Pages (from-to)1493-1500
Number of pages8
JournalNippon Nōgeikagaku Kaishi
Issue number9
Publication statusPublished - 1989

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Chemistry (miscellaneous)
  • Medicine (miscellaneous)


Dive into the research topics of 'Statistical Analysis between Volatile Components and Sensory Data of Brewed Coffee'. Together they form a unique fingerprint.

Cite this