抄録
The rices cultivated by using a small quantity of organic fertilizer without agricultural chemicals (Method A) and by the current method (Method B) in the same field in 1984 and 1985 were cooked and evaluated by a sensory test.
The results obtained were as follows:
1) The cooked rice from Method A was significantly preferred to that from Method B in appearance for the rice harvested in 1984 and 1985, and in overall evaluation for the rice in 1984.
2) There was a tendency that flavour of the cooked rice could vary with fertilizers even in the same variety of rice.
