Correlation between Evaluation of Palatability by Sensory Test and Physicochemical Properties in Chinese japonica–type Rice - Collections | Kyushu University Library

＜departmental bulletin paper＞
Correlation between Evaluation of Palatability by Sensory Test and Physicochemical Properties in Chinese japonica–type Rice

Creator	Creator Name Cui, Jing Affiliation Affiliation Name China–Japan Joint Research Center on Palatability and Quality of Rice, Tianjin Agricultural University
	Creator Name Zhang, Xin Affiliation Affiliation Name China–Japan Joint Research Center on Palatability and Quality of Rice, Tianjin Agricultural University
	Creator Name Cui, Zhongqiu Affiliation Affiliation Name United Graduate School of Agricultural Sciences, Ehime　University
	Creator Name Kusutani, Akihito クスタニ, アキヒト Affiliation Affiliation Name China–Japan Joint Research Center on Palatability and Quality of Rice, Tianjin Agricultural University
	Author PID K002922 Creator Name Ito, Shoichi 伊東, 正一イトウ, ショウイチ Affiliation Affiliation Name Department of Agricultural and Resource Economics, Faculty of Agriculture, Kyushu University 九州大学大学院農学研究院農業資源経済学部門
	Author PID K004791 Creator Name Matsue, Yuji 松江, 勇次マツエ, ユウジ Affiliation Affiliation Name Department of Agricultural and Resource Economics, Faculty of Agriculture, Kyushu University 九州大学大学院農学研究院農業資源経済学部門
Language	English
Publisher	Faculty of Agriculture, Kyushu University
Publisher	九州大学大学院農学研究院
Date	2016-02-29
Source Title	Journal of the Faculty of Agriculture, Kyushu University
Vol	61
Issue	1
First Page	53
Last Page	58
Publication Type	Version of Record
Access Rights	open access
Crossref DOI	https://doi.org/10.5109/1564082

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PISSN	0023-6152
NCID	AA00697606
Record ID	1564082
Peer-Reviewed	Unrefereed
Subject Terms	Chinese japonica–type rice varieties
	Contribution ratio
	Palatability
	Physicochemical properties
	Sensory test
ISSN	0023-6152
NCID	AA00697606
Notes	To obtain basic information on the breeding for palatability of japonica–type paddy rice in China, we collected 28 varieties from the northern area of China and examined the correlation between evaluation by sensory test (appearance, aroma, taste, stickiness, hardness and overall eating–quality) and physicochemical properties (amylose content and protein content of polished rice, breakdown value of polished rice flour and hardness/adhesion ratio of cooked rice). The overall eating–quality in the sensory test was highly correlated with appearance and taste, and not with hardness. Appearance, aroma, taste, stickiness and overall eating–quality were negatively correlated with protein content and hardness/adhesion ratio, and positively correlated with breakdown value. Amylose content did not significantly correlated with any evaluation items in sensory test. About 46% of the varietal difference in overall eating–quality was explained by protein content, breakdown value and hardness/adhesion ratio. Contribution ratio of protein content, breakdown value and hardness/adhesion ratio to overall eating–quality was estimated about 37%, 29% and 34%, respectively.
Created Date	2016.03.09
Modified Date	2022.11.11