The aim of this study is to assess the sensory characteristics of cooked rice by TDS and CATA. Koshihikari, Milky Queen, low-protein rice, and Sasanishiki were used as samples. The sensory characteristics of these samples were different from each other in TDS and CATA, especially those of the low-protein rice. For low-protein rice, “sticky” and “pasty” were selected more often than the other sensory attributes in TDS, and “disliked taste” and “adhesive” were selected frequently in CATA.
The relationship between the results in TDS and those of CATA was analyzed by the canonical correspondence analysis, by which it was shown that there were many similarities between them.
In this study, the physical characteristics of cooked rice were also measured, and structural observation was carried out.
