Correlation between Evaluation of Palatability by Sensory Test and Physicochemical Properties in Chinese japonica–type Rice - 九大コレクション | 九州大学附属図書館

＜紀要論文＞
Correlation between Evaluation of Palatability by Sensory Test and Physicochemical Properties in Chinese japonica–type Rice

作成者	作成者名 Cui, Jing 所属機関所属機関名 China–Japan Joint Research Center on Palatability and Quality of Rice, Tianjin Agricultural University
	作成者名 Zhang, Xin 所属機関所属機関名 China–Japan Joint Research Center on Palatability and Quality of Rice, Tianjin Agricultural University
	作成者名 Cui, Zhongqiu 所属機関所属機関名 United Graduate School of Agricultural Sciences, Ehime　University
	作成者名 Kusutani, Akihito クスタニ, アキヒト所属機関所属機関名 China–Japan Joint Research Center on Palatability and Quality of Rice, Tianjin Agricultural University
	著者識別子 K002922 作成者名 Ito, Shoichi 伊東, 正一イトウ, ショウイチ所属機関所属機関名 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
	著者識別子 K004791 作成者名 Matsue, Yuji 松江, 勇次マツエ, ユウジ所属機関所属機関名 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
本文言語	英語
出版者	Faculty of Agriculture, Kyushu University
出版者	九州大学大学院農学研究院
発行日	2016-02-29
収録物名	九州大学大学院農学研究院紀要
巻	61
号	1
開始ページ	53
終了ページ	58
出版タイプ	Version of Record
アクセス権	open access
Crossref DOI	https://doi.org/10.5109/1564082

本文ファイル

ファイル	ファイルタイプ	サイズ	閲覧回数	説明
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詳細

PISSN	0023-6152
NCID	AA00697606
レコードID	1564082
査読有無	査読無
主題	Chinese japonica–type rice varieties
	Contribution ratio
	Palatability
	Physicochemical properties
	Sensory test
ISSN	0023-6152
NCID	AA00697606
注記	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.
登録日	2016.03.09
更新日	2022.11.11