2007 Volume 76 Issue 2 Pages 306-310
The precision of the eating quality test was analyzed for breeding the highly palatable rice variety. Varietal differences in overall eating quality, appearance, taste, stickiness and hardness were significant, but the varietal difference in flavor was not stable. There were significant positive correlation coefficients between the overall eating quality and the appearance, flavor, taste and stickiness. The correlation coefficient between overall eating quality and hardness was negative and not significant. The overall eating quality was largely explained by taste from the multiple regression analysis. Five out of 15 panel members could detect the difference among Koshihikari, Akitakomachi and Kochihibiki in overall eating quality at the 5% level of significance. The taste preference of these panel members tended to coincide with the mean value of all panel members. Five panel members out of 10 panel members could detect the difference between Koshihikari and Akitakomachi in overall eating quality at the 5% level of significance. These results show that the accuracy of eating quality test conducted in Hokuriku Research Center is satisfactory.
