Abstract
Two food preference tests were conducted to identify the food preference elements of palatability of cooked rice among young: one test involved the elements in taste and the other, the image as influenced by psychological and social environmental factors. The elements involved in taste were investigated by Sheffe's comparison of 15 evaluated properties and the image factors were analyzed by the SD profiles derived from 20 evaluation criteria and a factor analysis.
The most necessary taste elements in cooked rice were umami, sweetness and softness. Women in particular also specified stickiness, lustre and transparency. A palatability of cooked rice was strongly required of chemical elements of aroma and flavor represented 39.6% of the importance, while physical elements of appearance and texture represented 60.4%.
In respect of the image factors, the most important four were health, being followed by a sense of closeness, nostalgia and the table environment.
