Reliability of Sensory Test for Japonica Type Rice Cultivars in China

Cui Zhongqiu; Akihito Kusutani; Yuji Mastue

doi:doi:10.11648/j.sd.20210906.28

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Reliability of Sensory Test for Japonica Type Rice Cultivars in China

Cui Zhongqiu, Akihito Kusutani, Yuji Mastue

Published in Science Discovery (Volume 9, Issue 6)

Received: 28 October 2021 Accepted: 23 November 2021 Published: 24 November 2021

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Abstract

It is of great theoretical and practical significance to construct a scientific taste sensory evaluation method to obtain accurate and reliable data, so as to provide theoretical basis and technical support for the breeding and cultivation technology development of taste japonica rice varieties. In this study, sensory evaluation experiments were carried out based on statistical analysis. Through the analysis of variance of the evaluation results, the identification ability and hobbies of the evaluators were analyzed, and the correlation between them was discussed. The results show that there are significant differences between appraisers and varieties between the two repetitions of the comprehensive evaluation items investigated in this experiment, which verifies the repeatability of sensory evaluation and reveals the feasibility of taste sensory evaluation method. Among the 20 taste tasters participating in the taste evaluation experiment, 16 (80% of all) have low recognition ability for the taste comprehensive evaluation items, of which 6 (30% of all) have different hobbies from the overall tendency of all tasters, so they are considered not suitable to carry out taste evaluation as taste tasters. However, the results also show that the number of evaluators participating in this experiment who have both high recognition ability and high consistency with all hobbies is less. Therefore, in order to obtain more reliable results, it is very necessary to strengthen the training of appraisers and cultivate appraisers with high discrimination ability.

Published in	Science Discovery (Volume 9, Issue 6)
DOI	10.11648/j.sd.20210906.28
Page(s)	379-384
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Japonica Rice, Palatability, Sensory Evaluation, Panelist, Discrimination, Preference

References

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[8]	Cui Jing, et al. Correlation between evaluation of palatability by sensory test and physicochemical properties in Chinese Japonica -type rice. Journal of the Faculty of Agriculture [J]. J. Fac. Agr., Kyushu Univ., 2016, 61 53-58.
[9]	Cui Jing, et al. Effect of nitrogen application on physicochemical proper ties, taste value and yield of Chinese Japonica-type rice varieties. Journal of the Faculty of Agriculture [J]. J. Fac. Agr., Kyushu Univ., 2017, 62, 57-61.
[10]	崔晶，松江勇次，楠谷彰人.优质食味米生产理论与技术[M]，北京：中国农业出版社，2019:1-178。
[11]	Xin Zhang, et al. Sensory Test for the Palatability of Japanese Rice Cultivars by Chinese and Japanese Panels [J]. Jpn. J. Crop Sci., 2015, 84; 176-181.
[12]	Li,H.Y., et al. The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains. Food Chem, 2016, 196:702-711.
[13]	Tian, Z.X., et al. Allelic diversities in rice starch biosynthesis lead to a diverse array of rice eating and cooking qualities. Proc. Natl. Acad. Sci. U.S.A, 2009, 106: 21760–21765.
[14]	Zhang, C.Q., et al. A rare Waxy allele coordinately improves rice eating and cooking quality and grain transparency. J. Integr. Plant Biol, 2020, DOI: 10.1111/jipb.13010.
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[17]	Jing Cui, et al. Physicochemical Properties Related to Palatability of Chinese japonica–type Rice, J. Fac. Agr., Kyushu Univ., 2016, 61: 59-63.

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APA Style

Cui Zhongqiu, Akihito Kusutani, Yuji Mastue. (2021). Reliability of Sensory Test for Japonica Type Rice Cultivars in China. Science Discovery, 9(6), 379-384. https://doi.org/10.11648/j.sd.20210906.28

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ACS Style

Cui Zhongqiu; Akihito Kusutani; Yuji Mastue. Reliability of Sensory Test for Japonica Type Rice Cultivars in China. Sci. Discov. 2021, 9(6), 379-384. doi: 10.11648/j.sd.20210906.28

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AMA Style

Cui Zhongqiu, Akihito Kusutani, Yuji Mastue. Reliability of Sensory Test for Japonica Type Rice Cultivars in China. Sci Discov. 2021;9(6):379-384. doi: 10.11648/j.sd.20210906.28

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@article{10.11648/j.sd.20210906.28,
  author = {Cui Zhongqiu and Akihito Kusutani and Yuji Mastue},
  title = {Reliability of Sensory Test for Japonica Type Rice Cultivars in China},
  journal = {Science Discovery},
  volume = {9},
  number = {6},
  pages = {379-384},
  doi = {10.11648/j.sd.20210906.28},
  url = {https://doi.org/10.11648/j.sd.20210906.28},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sd.20210906.28},
  abstract = {It is of great theoretical and practical significance to construct a scientific taste sensory evaluation method to obtain accurate and reliable data, so as to provide theoretical basis and technical support for the breeding and cultivation technology development of taste japonica rice varieties. In this study, sensory evaluation experiments were carried out based on statistical analysis. Through the analysis of variance of the evaluation results, the identification ability and hobbies of the evaluators were analyzed, and the correlation between them was discussed. The results show that there are significant differences between appraisers and varieties between the two repetitions of the comprehensive evaluation items investigated in this experiment, which verifies the repeatability of sensory evaluation and reveals the feasibility of taste sensory evaluation method. Among the 20 taste tasters participating in the taste evaluation experiment, 16 (80% of all) have low recognition ability for the taste comprehensive evaluation items, of which 6 (30% of all) have different hobbies from the overall tendency of all tasters, so they are considered not suitable to carry out taste evaluation as taste tasters. However, the results also show that the number of evaluators participating in this experiment who have both high recognition ability and high consistency with all hobbies is less. Therefore, in order to obtain more reliable results, it is very necessary to strengthen the training of appraisers and cultivate appraisers with high discrimination ability.},
 year = {2021}
}

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TY  - JOUR
T1  - Reliability of Sensory Test for Japonica Type Rice Cultivars in China
AU  - Cui Zhongqiu
AU  - Akihito Kusutani
AU  - Yuji Mastue
Y1  - 2021/11/24
PY  - 2021
N1  - https://doi.org/10.11648/j.sd.20210906.28
DO  - 10.11648/j.sd.20210906.28
T2  - Science Discovery
JF  - Science Discovery
JO  - Science Discovery
SP  - 379
EP  - 384
PB  - Science Publishing Group
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UR  - https://doi.org/10.11648/j.sd.20210906.28
AB  - It is of great theoretical and practical significance to construct a scientific taste sensory evaluation method to obtain accurate and reliable data, so as to provide theoretical basis and technical support for the breeding and cultivation technology development of taste japonica rice varieties. In this study, sensory evaluation experiments were carried out based on statistical analysis. Through the analysis of variance of the evaluation results, the identification ability and hobbies of the evaluators were analyzed, and the correlation between them was discussed. The results show that there are significant differences between appraisers and varieties between the two repetitions of the comprehensive evaluation items investigated in this experiment, which verifies the repeatability of sensory evaluation and reveals the feasibility of taste sensory evaluation method. Among the 20 taste tasters participating in the taste evaluation experiment, 16 (80% of all) have low recognition ability for the taste comprehensive evaluation items, of which 6 (30% of all) have different hobbies from the overall tendency of all tasters, so they are considered not suitable to carry out taste evaluation as taste tasters. However, the results also show that the number of evaluators participating in this experiment who have both high recognition ability and high consistency with all hobbies is less. Therefore, in order to obtain more reliable results, it is very necessary to strengthen the training of appraisers and cultivate appraisers with high discrimination ability.
VL  - 9
IS  - 6
ER  -

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Author Information

Cui Zhongqiu

Tianjin Key Laboratory of Crop Genetics and Breeding, Tianjin Crop Institute, Tianjin, China
Akihito Kusutani

Faculty of Agriculture, Kagawa University, Kagawa, Japan
Yuji Mastue

Faculty of Agriculture, Kyushu University College, Fukuoka, Japan

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Plain Text BibTeX RIS

APA Style

Cui Zhongqiu, Akihito Kusutani, Yuji Mastue. (2021). Reliability of Sensory Test for Japonica Type Rice Cultivars in China. Science Discovery, 9(6), 379-384. https://doi.org/10.11648/j.sd.20210906.28

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ACS Style

Cui Zhongqiu; Akihito Kusutani; Yuji Mastue. Reliability of Sensory Test for Japonica Type Rice Cultivars in China. Sci. Discov. 2021, 9(6), 379-384. doi: 10.11648/j.sd.20210906.28

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AMA Style

Cui Zhongqiu, Akihito Kusutani, Yuji Mastue. Reliability of Sensory Test for Japonica Type Rice Cultivars in China. Sci Discov. 2021;9(6):379-384. doi: 10.11648/j.sd.20210906.28

Copy | Download

@article{10.11648/j.sd.20210906.28,
  author = {Cui Zhongqiu and Akihito Kusutani and Yuji Mastue},
  title = {Reliability of Sensory Test for Japonica Type Rice Cultivars in China},
  journal = {Science Discovery},
  volume = {9},
  number = {6},
  pages = {379-384},
  doi = {10.11648/j.sd.20210906.28},
  url = {https://doi.org/10.11648/j.sd.20210906.28},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sd.20210906.28},
  abstract = {It is of great theoretical and practical significance to construct a scientific taste sensory evaluation method to obtain accurate and reliable data, so as to provide theoretical basis and technical support for the breeding and cultivation technology development of taste japonica rice varieties. In this study, sensory evaluation experiments were carried out based on statistical analysis. Through the analysis of variance of the evaluation results, the identification ability and hobbies of the evaluators were analyzed, and the correlation between them was discussed. The results show that there are significant differences between appraisers and varieties between the two repetitions of the comprehensive evaluation items investigated in this experiment, which verifies the repeatability of sensory evaluation and reveals the feasibility of taste sensory evaluation method. Among the 20 taste tasters participating in the taste evaluation experiment, 16 (80% of all) have low recognition ability for the taste comprehensive evaluation items, of which 6 (30% of all) have different hobbies from the overall tendency of all tasters, so they are considered not suitable to carry out taste evaluation as taste tasters. However, the results also show that the number of evaluators participating in this experiment who have both high recognition ability and high consistency with all hobbies is less. Therefore, in order to obtain more reliable results, it is very necessary to strengthen the training of appraisers and cultivate appraisers with high discrimination ability.},
 year = {2021}
}

Copy | Download

TY  - JOUR
T1  - Reliability of Sensory Test for Japonica Type Rice Cultivars in China
AU  - Cui Zhongqiu
AU  - Akihito Kusutani
AU  - Yuji Mastue
Y1  - 2021/11/24
PY  - 2021
N1  - https://doi.org/10.11648/j.sd.20210906.28
DO  - 10.11648/j.sd.20210906.28
T2  - Science Discovery
JF  - Science Discovery
JO  - Science Discovery
SP  - 379
EP  - 384
PB  - Science Publishing Group
SN  - 2331-0650
UR  - https://doi.org/10.11648/j.sd.20210906.28
AB  - It is of great theoretical and practical significance to construct a scientific taste sensory evaluation method to obtain accurate and reliable data, so as to provide theoretical basis and technical support for the breeding and cultivation technology development of taste japonica rice varieties. In this study, sensory evaluation experiments were carried out based on statistical analysis. Through the analysis of variance of the evaluation results, the identification ability and hobbies of the evaluators were analyzed, and the correlation between them was discussed. The results show that there are significant differences between appraisers and varieties between the two repetitions of the comprehensive evaluation items investigated in this experiment, which verifies the repeatability of sensory evaluation and reveals the feasibility of taste sensory evaluation method. Among the 20 taste tasters participating in the taste evaluation experiment, 16 (80% of all) have low recognition ability for the taste comprehensive evaluation items, of which 6 (30% of all) have different hobbies from the overall tendency of all tasters, so they are considered not suitable to carry out taste evaluation as taste tasters. However, the results also show that the number of evaluators participating in this experiment who have both high recognition ability and high consistency with all hobbies is less. Therefore, in order to obtain more reliable results, it is very necessary to strengthen the training of appraisers and cultivate appraisers with high discrimination ability.
VL  - 9
IS  - 6
ER  -

Copy | Download