Analysis of the tastes of brown rice and milled rice with different milling yields using a taste sensing system

DOI Web Site Web Site 被引用文献15件

書誌事項

公開日
2004-12
権利情報
  • https://www.elsevier.com/tdm/userlicense/1.0/
  • https://www.elsevier.com/legal/tdmrep-license
DOI
  • 10.1016/j.foodchem.2004.02.007
公開者
Elsevier BV

この論文をさがす

説明

Abstract The tastes of brown rice and milled rice with different milling yields were analyzed by a taste sensing system, chemical methods and sensory evaluation. In addition, a study of some physicochemical properties of samples was carried out. Using the taste sensing system with ten sensors made from lipid membranes, both raw and cooked samples of brown rice and milled rice, with different milling yields, were distinguished. A multiple regression analysis, based on taste sensor response electric potential patterns, was conducted to evaluate sensory taste scores and chemical taste components of rice. For both raw and cooked rice, the highest accuracy, shown by coefficient of determination (R2) and the lowest standard error of the prediction (SEP), were obtained when using a combination of two or three sensors. Hence, differences of tastes between brown rice and milled rice with various milling yields can be evaluated not only by physicochemical measurements but also by the taste sensing system.

収録刊行物

被引用文献 (15)*注記

もっと見る

詳細情報 詳細情報について

問題の指摘

ページトップへ