Analysis of the tastes of brown rice and milled rice with different milling yields using a taste sensing system

• Published in: Food chemistry Vol. 88; no. 4; pp. 557 - 566
• Main Authors: Uyen Tran, Thi, Suzuki, Keitaro, Okadome, Hiroshi, Homma, Seiichi, Ohtsubo, Ken'ichi
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01-12-2004; Elsevier
• Subjects: Biological and medical sciences; Brown rice; Cereal and baking product industries; chemical composition; cooked foods; cooking; electronic equipment; electronic tongue; enzyme activity; flavor; Food industries; Free amino acids; Free sugars; Fundamental and applied biological sciences. Psychology; Milled rice; milling; Milling yield; Oryza sativa; pasting properties; Physicochemical properties; prediction; raw foods; regression analysis; rice; sensors; sugars; taste; Taste sensing system; Taste sensing system; Free amino acids; Milling yield; Milled rice; Free sugars; Brown rice; Physicochemical properties; Rice milling; Analysis; Cereal; Yield; Taste; Sugar; Rice
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2004.02.007

The tastes of brown rice and milled rice with different milling yields were analyzed by a taste sensing system, chemical methods and sensory evaluation. In addition, a study of some physicochemical properties of samples was carried out. Using the taste sensing system with ten sensors made from lipid membranes, both raw and cooked samples of brown rice and milled rice, with different milling yields, were distinguished. A multiple regression analysis, based on taste sensor response electric potential patterns, was conducted to evaluate sensory taste scores and chemical taste components of rice. For both raw and cooked rice, the highest accuracy, shown by coefficient of determination (
R
2) and the lowest standard error of the prediction (SEP), were obtained when using a combination of two or three sensors. Hence, differences of tastes between brown rice and milled rice with various milling yields can be evaluated not only by physicochemical measurements but also by the taste sensing system.