書誌事項
- タイトル別名
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- Research on the Taste Evaluation of Cooked Indica Rice Grown in China (Part 1)-Establishment of Sensory Evaluation Method-
- チュウゴクサン インディカ マイ ベイハン ノ ショクミ ヒョウカホウ ニ カンスル ケンキュウ ダイ1ポウ カンノウ ケンサホウ ノ カクリツ
- Establishment of Sensory Evaluation Method
- 官能検査法の確立
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抄録
Ninety varieties of Indica rice harvested in China were cooked and sensually evaluated using “four-samples testing method” which was widely used in Japan. The results showed that this sensory evaluation method was proved to be applicable for Chinese Indica rice varieties.<br>The multiple regression equation calculated with the sensory evaluation data from 60 rice varieties expressed the high correlation (R=0.98) between variables of appearance, aroma, taste, stickiness and “overall flavor value” of cooked rice. The equation was confirmed by comparing with the predicted values (R=0.98) calculated with the sensory evaluation data from another 30 rice varieties. No significant correlation was determined between brightness, hardness and “overall flavor value” of cooked rice.
収録刊行物
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- 農業機械学会誌
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農業機械学会誌 68 (5), 84-88, 2006
農業食料工学会
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詳細情報 詳細情報について
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- CRID
- 1390001204312080128
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- NII論文ID
- 10019291309
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- NII書誌ID
- AN00200470
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- ISSN
- 18846025
- 02852543
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- NDL書誌ID
- 8084998
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可