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  • 标题:飯の官能評価の時系列変化
  • 作者:島村 綾 ; 小泉 昌子 ; 峯木 眞知子
  • 期刊名称:日本家政学会誌
  • 印刷版ISSN:0913-5227
  • 电子版ISSN:1882-0352
  • 出版年度:2017
  • 卷号:68
  • 期号:9
  • 页码:478-485
  • DOI:10.11428/jhej.68.478
  • 语种:Japanese
  • 出版社:The Japan Society of Home Economics
  • 摘要:

    The aim of this study is to assess the sensory characteristics of cooked rice by TDS and CATA. Koshihikari, Milky Queen, low-protein rice, and Sasanishiki were used as samples. The sensory characteristics of these samples were different from each other in TDS and CATA, especially those of the low-protein rice. For low-protein rice, “sticky” and “pasty” were selected more often than the other sensory attributes in TDS, and “disliked taste” and “adhesive” were selected frequently in CATA.

    The relationship between the results in TDS and those of CATA was analyzed by the canonical correspondence analysis, by which it was shown that there were many similarities between them.

    In this study, the physical characteristics of cooked rice were also measured, and structural observation was carried out.

  • 关键词:Rice;飯;Sensory evaluation;官能評価;Check all that apply;CATA法;Temporal dominance of sensation;TDS法;Texture properties;テクスチャー
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