中国産水稲ジャポニカ型品種の日中両国間におけるパネル構成員が異なる場合での食味評価

日本作物学会紀事

森田 茂紀¹  楠谷 彰人³  丁 得亮¹  崔 晶¹  松江 勇次²  張 欣¹ 

[1] 天津農学院;福岡県農業総合試験場;香川大学農学部

关键词: Chinese Rice Cultivars;    中国水稲品種;    Japonica type;    ジャポニカ型;    Paddy rice;    水稲;    Palatability;    嗜好性;    Panel member;    パネル構成員;    Rice;    ç±³;    Sensory test;    食味官能試験;    Taste preference;    食味;   

DOI  :  10.1626/jcs.80.84

学科分类：农业科学（综合）

来源: Nihon Sakumotsu Gakkai / Crop Science Society of Japan

【 摘 要 】

In order to examine the difference in taste preference for cooked rice between the Japanese and Chinese individuals, we performed a sensory test on japonica type Chinese rice cultivars. A significant positive correlation was observed in the overall eating-quality between the Japanese and Chinese panels. However, some Chinese rice cultivars that were given a low rank by the Japanese panel were evaluated highly palatable by the Chinese panel. This difference may be attributed to the difference between the Japanese and Chinese in the contribution of each criteria to the evaluation of the overall eating-quality. These results indicate that it is possible to breed highly palatable cultivars different from Japanese taste preference. A significant positive correlation was observed between the Japanese and Chinese panels in the appearance, taste and stickiness, but not in hardness. The Japanese panel mainly determined the overall eating-quality by stickiness and appearance, whereas the Chinese panel determined it by stickiness and hardness. 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.

【 授权许可】

Unknown