Abstract
Absorbance values of visible and near infrared rays on 90 cooked rice samples of Chinese Indica rice varieties were measured by Taste Analyzer, using 4 kinds of fixed filters. At the same time the cooked rice samples were sensually evaluated about appearance, aroma, taste, stickiness and overall flavor values. Multiple regressions of the 60 samples were calculated where sensory evaluation results as the dependent variables, and absorption values as the independent variables. Results showed that the predicted values from the calibration equation of the overall flavor were highly correlated (R=0.84) with other 30 rice values by the sensory evaluation.
The sensory evaluation tests were performed at 8 places of 4 cities (Guangzhou, Changsha, Hangzhou, Harbin) in China and compared with the predicted values from the calibration equation. Research will be more necessary from now on.
