This experiment aimed to compare the sensory ability of experts and untrained to evaluate three rice varieties by using five sensory evaluation methods. All panelists showed significant differences in their sensory abilities to distinguish among Haiami, Chucheong, and Dasan 1 rice varieties when using the duo-trio test and triangle test. The expert panelists showed a clear preference in the following order: Haiami > Chucheong > Dasan 1, when using the paired comparison test, ranking test, and multiple comparison test. However, the untrained panelists showed no significant differences in their sensory ability to distinguish between the Haiami and Chucheong varieties when using the multiple comparison test. The results indicate that, for sensory evaluation of cooked rice by untrained panelists, the paired comparison test is suitable for evaluating two samples and the ranking test is suitable for evaluating more than two samples.

재료 및 방법
  실험재료
  표준관능평가
  관능평가 5가지 방법
  패널정보
  통계분석
 결과 및 고찰
  실험재료의 식미특성
  단순차이 검사
  특성차이 검사
 적 요
 인용문헌(REFERENCES)

• 윤미라(농촌진흥청 국립식량과학원) | Mi-Ra Yoon
• 곽지은(농촌진흥청 국립식량과학원) | Jieun Kwak
• 이정희(농촌진흥청 국립식량과학원) | Jeong-Heui Lee
• 전재범(농촌진흥청 국립식량과학원) | Jaebuhm Chun
• 박향미(농촌진흥청 국립식량과학원) | Hyang-Mee Park
• 서정필(농촌진흥청 국립식량과학원) | Jung-Pil Suh
• 장재기(농촌진흥청 국립식량과학원) | Jae-Ki Jang
• 이춘기(농촌진흥청 국립식량과학원) | Choon-Ki Lee
• 이점식(농촌진흥청 국립식량과학원) | Jeom-Sig Lee Corresponding author