Adaptability of four-samples sensory tests and prediction of visual and near-infrared reflectance spectroscopy for Chinese indica rice

• Published in: Journal of food engineering Vol. 79; no. 4; pp. 1445 - 1451
• Main Authors: Qingyun, Lu, Yeming, Chen, Mikami, Takashi, Kawano, Motonobu, Zaigui, Li
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01-04-2007; Elsevier
• Subjects: Biological and medical sciences; Cereal and baking product industries; Cooked rice; Food engineering; Food industries; Four-samples sensory tests; Fundamental and applied biological sciences. Psychology; General aspects; Indica rice; Oryza sativa; Visual and near-infrared reflectance spectroscopy (visual and NIRS); Visual and near-infrared reflectance spectroscopy (visual and NIRS); Indica rice; Four-samples sensory tests; Cooked rice; Near infrared spectrometry; Sample; Prediction; Cereal; Rice
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2006.04.046

The potential of visual and near-infrared reflectance spectroscopy for evaluation of eating quality of Chinese
indica rice and the adaptability of four-samples sensory tests (Shiten Shikenhou in Japanese) which were widely used in Japan to the sensory evaluation of Chinese
indica rice were studied. Calibration equations were developed by using 60 Chinese
indica rice samples. Another 30 Chinese
indica rice samples were used to validate the equations. The determination coefficient (
r
2) for eating quality (aroma, appearance, brightness, taste, stickiness and hardness as independent variables) with four-samples sensory tests was 0.95, with corresponding standard error of prediction (SEP) of 0.25. The determination coefficient (
r
2) for eating quality with visual and near-infrared reflectance spectroscopy was 0.71, with SEP of 0.65. In addition, the mean values of eating quality for three rice samples obtained from four-samples sensory tests carried out in four cities of China had no significant difference (
p
=
0.05) with the corresponding predicted values. Thus, it was confirmed that four-samples sensory tests were suitable to evaluate eating quality of Chinese
indica rice and visual and near-infrared reflectance spectroscopy could provide an objective and convenient way to evaluate Chinese
indica rice.