지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
오류제보하기
Rice breeders or sensory evaluators are striving to develop the rapid and correct sensory evaluation method of the cooked rice with a small-sample. This study was conducted to develop a method of cooking condition and sensory evaluation of the cooked rice rapidly and correctly with a small-sample by introducing a concept of arrangement ranking to the conventional sensory evaluation method by cooking in the cup, which has been used only as a simple test. A method of simultaneous cooking of the five samples for one round of test was developed. And, an arrangement ranking method was developed just like stacking a tower by arranging the cups in the sensory evaluation. The proposed method was named as cup arrangement ranking method.
The correlation analysis between the cup arrangement ranking method (CARM) and the standard sensory evaluation method (SSEM) showed a high significance of correlation (r=0.83**∼0.91**, ‘13∼’14). Further, when effectiveness of proposed method was compared with the standard sensory evaluation method, the sample quantity was a 30g level for one round of test, which is a tenth of SSEM. The time consumed for sensory evaluation was two minutes per one sample, which was a reduced value by half as compared with the time consumption by SSEM. Therefore, the cup arrangement ranking is expected to be an effective method in the selection of excellent rice line or variety having good taste by evaluating the cooking quality rapidly with a small-sample in early generation.
목차
등록된 정보가 없습니다.
참고문헌 (13)
참고문헌 신청
/ / Institute of Food Technologists
Choi HC / 2002 / Current status and perspectives in varietal improvement of rice cultivars for high-quality and valueadded products / Korean J. Crop Sci 47 : 15 ~ 32
Ebitani T / 2002 / QTL analysis of “Mido” value, an inbreed selection index for eating quality of rice, using progenies from a cross between japonica and indica variety / B
Jellinek G / 1985 / Sensory evaluation of food-theory and practice / Ellis Horwood
Kim KO / 2003 / Sensory evaluation of food / Hakyoun : 359 ~
Choi HC / 2002 / Current status and perspectives in varietal improvement of rice cultivars for high-quality and valueadded products / Korean J. Crop Sci 47 : 15 ~ 32
Ebitani T / 2002 / QTL analysis of “Mido” value, an inbreed selection index for eating quality of rice, using progenies from a cross between japonica and indica variety / B
Jellinek G / 1985 / Sensory evaluation of food-theory and practice / Ellis Horwood
Kim KO / 2003 / Sensory evaluation of food / Hakyoun : 359 ~
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
컵 배열 순위법의 식미 관능평가 척도 범위 설정
한국육종학회지
2016 .01
-
Effects of sensory test conditions and cooking methods on consumer acceptance
한국식품영양과학회 학술대회발표집
2023 .10
-
Sensory evaluation research of meat product using sensory quality factors and industrial utilization
한국식품영양과학회 학술대회발표집
2023 .10
-
‘감각·소비자과학’이란?
식품과학과 산업
2019 .03
-
Qualitative and Quantitative Consumer Sensory Evaluation Methods
한국식품영양과학회 학술대회발표집
2022 .10
-
Study on Sensory Characteristics of Korean Native Rice
한국식품영양과학회 학술대회발표집
2023 .10
-
Sensory evaluation and food innovation: a new multi-step sensory profiling to quantify product attributes determining consumer satisfaction
한국식품영양과학회 학술대회발표집
2022 .10
-
Trends in sensory evaluation for quality analysis of agricultural food products
한국식품영양과학회 학술대회발표집
2023 .10
-
쌀밥의 조직감에 대한 기기적 측정값과 관능적 측정값의 상관관계 연구
한국식품영양학회지
2016 .10
-
The Quest for Improving Validity in Consumer Sensory Measurement Method
한국식품영양과학회 학술대회발표집
2021 .10
-
The Performance on Rice Industry and Future Role by Quantification of Sensory Perception
한국식품영양과학회 학술대회발표집
2018 .10
-
Physicochemical Properties of Rice Cooked along with Various Mixed Grains and by Different Cooking Method
한국식품영양과학회 학술대회발표집
2019 .10
-
Sensory Characteristics of Rice Snacks by Descriptive Analysis
한국식품영양과학회 학술대회발표집
2018 .10
-
관능평가에 대한 제언
식품산업과 영양
2016 .06
-
Quantitative Sensory Evaluation of Korean Traditional Foods
한국식품영양과학회 학술대회발표집
2018 .10
-
Consumer testing beyond the sensory facility
한국식품영양과학회 학술대회발표집
2023 .10
-
Sensory and Chemical Property Changes of Cooked Onions with Various Vaporization Conditions
한국식품영양과학회 학술대회발표집
2018 .10
-
Comparison between Chemical Properties and Sensory Evaluation in Commercial Kimchi
한국식품영양과학회 학술대회발표집
2016 .10
-
Recent Applications of Potentiometric Electronic Tongue and Electronic Nose in Sensory Evaluation
Preventive Nutrition and Food Science
2022 .12
-
산업체에서 제품 개발을 위한 감각과학의 활용과 소비자 연구 : 다류와 화장품 분야를 중심으로
식품과학과 산업
2019 .03
이 논문의 저자 정보
최근 본 자료
댓글(0)
0