Component analysis was applied on the examination of relation between the score of sensory evaluations and the results of physical and chemical analyses of several types of miso exhibited at the 24 th National Miso Competition. The first components of each miso were all interpreted as the balance among umami (meat-like flavor), sweetness and saltiness. Relation between grading and the result of component analysis was also examined. The important factors in evaluation of quality were as follows

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... salt concentration in a brine of miso, protein solubility ratio, protein hydrolysis ratio, folmol nitrogen and Y(%) of C. I. E notation in light yellow salty choppered rice miso, the second component and the balance between sweetness and acidity I in light yellow salty unchoppered rice miso, the second component in soybean miso, the fourth component and moisture content, x value and y value in light yellow barley miso, water soluble nitrogen, reducing sugar and Y (%) in red barley miso and the third component and acidity I in white miso.