抄録
This paper introduces the development of a comprehensive sensory lexicon for improving the evaluation of cooked rice. Sensory evaluation is a method used to assess food quality based on human perception. It plays a key role in rice breeding, processing, distribution, and product development. In recent years, the variety of rice products has expanded significantly. These include high-quality cultivars, imported and blended rice, and cooked rice for commercial use such as refrigerated or frozen rice. This diversity requires a precise and/or efficient approach to sensory assessment.
Historically, rice sensory evaluation in Japan began with a standardized “taste test” developed in the 1960s. This method relied on judgment by experts across six broad categories, making consistent evaluation difficult without expert training. To address this challenge, the authors developed a sensory lexicon to reduce ambiguity and improve communication in sensory assessment.
Descriptive terms were collected from multiple sources. First, trained panelists evaluated 32 rice cultivars and listed sensory characteristics in four categories: appearance, aroma, taste/flavor, and texture. Next, additional terms were identified by experts who sampled cooked rice for commercial use. Finally, a literature review of academic and industry materials further supplemented the vocabulary. After consolidation of terms and defining each term by expert discussion, a lexicon of 120 terms was developed.
To confirm its usefulness, the lexicon was applied in sensory evaluation using the Check-All-That-Apply (CATA) method. Fifteen rice samples were evaluated by 13 untrained panelists. Even without specialized training, the panelists were able to identify sensory differences among samples using the lexicon. Correspondence analysis showed that the selected terms accurately reflected differences in rice type, cooking water ratio, and processing methods.
In addition to CATA, the lexicon is effective in supporting the rating method, where panelists score specific attributes. It improves scoring consistency and reduces the effort required to select and define evaluation items. Furthermore, referring to the lexicon during open-ended descriptions enhances the uniformity and clarity of language, supporting efficient product improvement and quality control.
The development of this lexicon marks a significant step toward reproducible and efficient sensory evaluation of cooked rice. It also promotes clearer communication of sensory quality among stakeholders in the rice industry.
