Research on the Taste Evaluation of Cooked Indica Rice Grown in China (Part 1)

Establishment of Sensory Evaluation Method

Abstract

Ninety varieties of Indica rice harvested in China were cooked and sensually evaluated using “four-samples testing method” which was widely used in Japan. The results showed that this sensory evaluation method was proved to be applicable for Chinese Indica rice varieties.
The multiple regression equation calculated with the sensory evaluation data from 60 rice varieties expressed the high correlation (R=0.98) between variables of appearance, aroma, taste, stickiness and “overall flavor value” of cooked rice. The equation was confirmed by comparing with the predicted values (R=0.98) calculated with the sensory evaluation data from another 30 rice varieties. No significant correlation was determined between brightness, hardness and “overall flavor value” of cooked rice.