カリフォルニア米

We conducted the sensory test, using rice grown in State of California, U.S.A. The reliability of the sensory test was examined by statistically analyzing the discerning ability and taste preference of panelists. Multiple regression analysis was performed with the overall eating quality as the criterion variable and each taste evaluation parameter as the explanatory variable. As a result, the parameter of “taste” had the largest contribution to the overall eating quality. Other parameters had low contributions, however, the harder rice pretended to be the lower score. Analysis of variance with line as a replication indicated that 9 out of 24 panelists (about 40%) had a reliable discerning ability. There is no correlation between discerning ability and taste preference (r=-0.062ns). It was different from the previous reports using domestically produced rice that the taste preferences of panelists with high discerning ability were consistent with the overall trend. In our evaluation for California rice, compared with previous reports, there were two different trends: 1) only parameter of “taste” largely contributes to overall eating quality, 2) the taste preference of panelists with high discerning ability were not consistent with overall trend.