Sensory Test for the Palatability of Japanese Rice Cultivars by Chinese and Japanese Panels

DOI JASI Web Site Web Site 1 Citations 4 References

Bibliographic Information

Other Title
  • 中日両国パネルによる日本産水稲品種の食味評価
  • チュウニチ リョウコク パネル ニ ヨル ニホンサン スイトウ ヒンシュ ノ ショクミ ヒョウカ

Search this article

Abstract

The sensory test for palatability was performed on Japanese rice cultivars by Chinese and Japanese panels. Significant positive correlations were observed in the overall eating-quality, appearance, taste, stickiness and hardness between the Chinese and Japanese panels. However, some Japanese rice cultivars that were given a low rank by the Japanese panel were evaluated highly palatable by the Chinese panel. The difference in the evaluation of the palatability of rice between the Chinese panel and the Japanese panel was not a characteristic of a specific Chinese rice cultivar group used, but on the difference in their taste preference. The Japanese panel mainly determined the overall eating-quality by appearance and stickiness, whereas the Chinese panel determined it by taste and appearance. In particular, the taste preference for hardness of the Japanese panel differed from that of the Chinese panel, the Japanese panel preferred soft rice while the Chinese panel preferred hard rice.

Journal

Citations (1)*help

See more

References(4)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top