Abstract
90 kinds of long-grain rice were collected from south China and evaluated using a four-point sensory test which was widely used in Japan.Whether the method was suitable for evaluating Chinese long-grain rice was investigated and the stepwise multiple regression analyses were performed to validate the sensory evaluation items as appearance,aroma,taste,stickiness and overall flavor.The model which was suitable for determining the overall flavor for Chinese long-grain rice was constructed by visual and near-infrared spectroscopy.The instrument was supplied by Satake Corporation.In order to validate the adaptability of the visual and near-infrared spectroscopy for evaluating Chinese long-grain rice,the four-point sensory test was carried out in four cities of China(Hanzhou,Guangzhou,Changsha and Harbin).The result is that the overall flavor values obtained from the sensory test do not have significant difference with the instrumental predicted values.
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Claims 1
Claim · model-written summary
Sensory overall flavor values did not differ significantly from instrumental predicted values.
Verbatim
e0“The result is that the overall flavor values obtained from the sensory test do not have significant difference with the instrumental predicted values.”
t0“long-grain rice”