Table 3.

Model coefficients estimated by multiple linear regression for dependent variables for making seasoning sauce from the mixture of enzymatic hydrolysates of soy sauce residue and defatted soybean

Factor	Odor	Taste
Constant	4.558**	4.799**
Linear
[Arg]	−0.241**	0.186*
[Met]	0.025	−0.023
[Gly]	0.125**	0.061
Quadratic
[Arg]2	0.147**	0.023
[Met]2	0.138*	0.061
[Gly]2	0.092*	0.082
Crossproduct
[Arg]×[Met]	−0.008	0.036
[Arg]×[Gly]	0.100	0.011
[Met]×[Gly]	−0.100	−0.046
Model
Linear	<0.001	0.030
Quadratic	0.002	0.275
Crossproduct	0.134	0.882
R-Square	0.915	0.682
Total model	0.001	0.136
Lack of fit	0.113	0.062

^*P <0.05 and

^**P <0.01.