Abstract
[Purpose] It aimed to consider whether the result of the objective analysis and that of the sensory evaluation have a significant correlation about sweetness and smell for 4 kind of the rice cooked with the rice cookers differing from the volume of water, cooking methods and the cooking process.
[Method] Samples were the rice cooked with the pressure induction heating rice cooker, that with the steam less induction heating rice cooker, that with the gas rice cooker, and that of the same hardness of the gas rice cooker. Sweetness was evaluated by degree of gelatinization and the amount of reducing sugar produced by saliva amylase. Smell was evaluated by the value divided the amount of the key aroma component by that of the threshold. 36 female panelists aged 40 attended the sensory evaluation. They evaluated the rice cooked setting up and the rice that left for 4 hours and become it at normal temperature (henceforth the rice of normal temperature) with the indexes corresponding to the objective analysis and their taste.
[Result] There is no significant difference in the starch gelatinization between the samples. Though the rice by the gas and that of the induction heating had the highest amount of reducing sugar, the panelists evaluated that the rice by the gas and that of the same hardness of the gas were sweeter than that of the induction heating. It seemed that the volume of water contained on the surface or inside of the rice grain was concerned in sweetness evaluation. There is a significant difference in smell between the rice cooked setting up and the rice of normal temperature; however, there is no significant difference between four samples.
