1996 Volume 58 Issue 4 Pages 95-104
Several instruments are commercially available for rice taste evaluation. However, there is little objective data whether these instruments can be used instead of sensory test, whether the instrumental taste evaluation has correlation with each other. Accordingly, sensory test and instruments analysis were carried out using 61 rice samples. The correlation between instrument's taste evaluation and overall flavor by the sensory test was low, and consequently, these instruments were not accurate enough to estimate taste evaluation value. These instruments can be used for classifying rice into qualitative groups; such as, good, medium, and poor taste one. Conversion of taste evaluation among instruments were impossible because of low correlation among them. The standardization of the taste evaluation scale promises evolution and popularization of the instrument analysis.
