抄録
To investigate the flavor deterioration during storage, polished rice was stored in the following environment; 9°C, relative humidity 80%; room temperature (from April to October); 30°C, relative humidity 80%.
The results are summarized as follows.
1. When rice was stored at 9°C, no change was observed in the flavor of rice, independent of the packaging materials or rice species. But when rice was kept at room temperature, the flavor deterioration was very rapid, especially in summer. For instance, the change of flavor of Koshiji-Wase (soft-quality rice) appeared in two weeks and that of Asahi (hard-quality rice) in four weeks.
2. Kraft paper bag was the best packaging material for keeping the flavor of polished rice, which was most clearly observed in high moisture at high temperature.
3. Koshij-Wase deteriorates more rapidly than Asahi.
4. Flavor of cooked rice has so far been investigated from the following five palatability characteristics; appearance, aroma, taste, cohesiveness, hardness. In this report, it was clearly elucidated by calculating the correlation coefficients among palatability factors that “aroma” and “hardness”, were the most influencing factor in flavor of cooked rice.
