抄録
A method of determining soy sauce chromaticity by a spectro colorimetric method was investigated to objectively evaluate the chromaticity usually decided by a visual sensory test. The objective chromaticity calculated by the product of 0.6 and Commission International de l'Eclairage (CIE) 1976 lightness (L*) were lower than the ones by the sensory test. The equation 0.855L*−0.001(b*)2+0.413 (correlative coefficient 0.998) was created by multiple regression analysis, in which a dependent variable was the chromaticity decided by the sensory test and independent variables were the CIE 1976 L*, a*, b* values, to correctly calculate the chromaticity. According to the results by calibration of chromaticity values, it was confirmed that the synthesized combination of the spectro colorimetric method and the regression analysis could be applied to quality control based on the chromaticity of soy sauce in factories by installation of a proposed equation to a spectrophotometer.
