Cup arrangement ranking method (CARM) is a method for a rapid and small-sample sensory evaluation of cooked rice in rice breeding program. This study was compared to four different scale ranges (1~11, 1~9, 1~7 and 1~5) for improving the efficiency of CARM using sixteen Japonica and four Tongil-type cultivars. The wide scale ranges were higher of that than narrow scale range on determination coefficient between standard sensory evaluation method (SSEM) and CARM. However, the wide scale ranges were required more time and efforts than those of the narrow scale ranges for eating sensory evaluation of cooked rice. The wide scale ranges of 1~11 and 1~9 were difficult to distinguish the differences between the cultivars in the scale 3 and 4. On the other hand, the narrow scale ranges of 1~7 and 1~5 could distinguish the difference between cultivars in all scales. We suggest that two scale ranges for CARM were 1~7 (7 classes) in including Tongil type cultivars and 1~5 (5 classes) in Japonica cultivars.

서 언
 재료 및 방법
  공시품종 및 시료조제
  표준 식미 관능평가
  컵배열 순위법의 식미 관능평가
 결과 및 고찰
  공시품종의 척도 범위별 평균 및 변이계수
  척도 범위에 따른 표준 식미 관능평가와 상관
  컵배열 순위법에 적합한 척도 범위 설정
 적 요
 REFERENCES

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• 윤미라(농촌진흥청 국립식량과학원) | Mi-Ra Yoon
• 이정희(농촌진흥청 국립식량과학원) | Jeong-Heui Lee
• 박향미(농촌진흥청 국립식량과학원) | Hyang-Mee Park
• 원용재(농촌진흥청 국립식량과학원) | Yong-Jae Won
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• 이점식(농촌진흥청 국립식량과학원) | Jeom-Sig Lee Corresponding author