水稲品種育成地における食味官能試験の精度の検討

日本作物学会紀事

笹原 英樹²  重宗 明子²  吉田 智彦¹  後藤 明俊²  三浦 清之² 

[1] 宇都宮大学農学部;中央農業総合研究センター

关键词: Analysis of variance;    分散分析;    Eating quality;    食味;    Sensory test of eating quality;    食味官能試験;    Panel member;    パネル構成員;    Rice;    水稲;   

DOI  :  10.1626/jcs.76.306

学科分类：农业科学（综合）

来源: Nihon Sakumotsu Gakkai / Crop Science Society of Japan

【 摘 要 】

The precision of the eating quality test was analyzed for breeding the highly palatable rice variety. Varietal differences in overall eating quality, appearance, taste, stickiness and hardness were significant, but the varietal difference in flavor was not stable. There were significant positive correlation coefficients between the overall eating quality and the appearance, flavor, taste and stickiness. The correlation coefficient between overall eating quality and hardness was negative and not significant. The overall eating quality was largely explained by taste from the multiple regression analysis. Five out of 15 panel members could detect the difference among Koshihikari, Akitakomachi and Kochihibiki in overall eating quality at the 5% level of significance. The taste preference of these panel members tended to coincide with the mean value of all panel members. Five panel members out of 10 panel members could detect the difference between Koshihikari and Akitakomachi in overall eating quality at the 5% level of significance. These results show that the accuracy of eating quality test conducted in Hokuriku Research Center is satisfactory.

【 授权许可】

Unknown