논문 상세보기
pp.105-110
Rice breeders or sensory evaluators are striving to develop the rapid and correct sensory evaluation method of the cooked rice with a small-sample. This study was conducted to develop a method of cooking condition and sensory evaluation of the cooked rice rapidly and correctly with a small-sample by introducing a concept of arrangement ranking to the conventional sensory evaluation method by cooking in the cup, which has been used only as a simple test. A method of simultaneous cooking of the five samples for one round of test was developed. And, an arrangement ranking method was developed just like stacking a tower by arranging the cups in the sensory evaluation. The proposed method was named as cup arrangement ranking method. The correlation analysis between the cup arrangement ranking method (CARM) and the standard sensory evaluation method (SSEM) showed a high significance of correlation (r=0.83**∼0.91**, ‘13∼’14). Further, when effectiveness of proposed method was compared with the standard sensory evaluation method, the sample quantity was a 30g level for one round of test, which is a tenth of SSEM. The time consumed for sensory evaluation was two minutes per one sample, which was a reduced value by half as compared with the time consumption by SSEM. Therefore, the cup arrangement ranking is expected to be an effective method in the selection of excellent rice line or variety having good taste by evaluating the cooking quality rapidly with a small-sample in early generation.
재료 및 방법
실험재료
시료조제
표준 취반방법 및 관능평가
결과 및 고찰
컵 배열 순위법의 취반조건 설정
컵 배열 순위법과 표준 관능평가방법 간의 상관분석
컵 배열 순위법의 식미 관능평가 효율성
사 사
REFERENCES
적 요
