中日両国パネルによる日本産水稲品種の食味評価

日本作物学会紀事

崔 中秋¹  楠谷 彰人⁴  崔 晶²  尾形 武文³  松江 勇次⁵  張 欣² 

[1] 愛媛大学大学院連合農学研究科;天津農学院;福岡県農業総合試験場;香川大学農学部;九州大学大学院農学研究院

关键词: Japanese rice cultivars;    日本産水稲品種;    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.84.176

学科分类：农业科学（综合）

来源: Nihon Sakumotsu Gakkai / Crop Science Society of Japan

【 摘 要 】

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.

【 授权许可】

Unknown