Soy sauce brewed in wooden barrels (hereafter referred to as "wooden barrel soy sauce") is said to have a unique and complex flavor that is unique to each brewery, and has been gaining attention in recent years as a high-value-added product, but there is little scientific knowledge about its components. Therefore, we performed instrumental analysis of aroma components, etc. for wooden barrel soy sauce and tank-brewed soy sauce from a major manufacturer, as well as analytical sensory evaluation. We performed multivariate analysis of this data in JMP to analyze the similarity and mapping between samples, and would like to introduce this as an example of how JMP is used in basic food research and product development.
