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

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.