식미 관능평가 5가지 방법별 전문가와 일반인의 평가능력 비교

Mi-Ra Yoon; Jieun Kwak; Jeong-Heui Lee; Jaebuhm Chun; Hyang-Mee Park; Jung-Pil Suh; Jae-Ki Jang; Choon-Ki Lee; Jeom-Sig Lee

doi:10.7740/kjcs.2016.61.2.092

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Original Research Article

식미 관능평가 5가지 방법별 전문가와 일반인의 평가능력 비교 Comparison of the Sensory Ability of Experts and Untrained Panelists to Evaluate Cooked Rince by using Five Sensory Methods

30 June 2016. pp. 92-97

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Abstract

This experiment aimed to compare the sensory ability of experts and untrained to evaluate three rice varieties by using five sensory evaluation methods. All panelists showed significant differences in their sensory abilities to distinguish among Haiami, Chucheong, and Dasan 1 rice varieties when using the duo-trio test and triangle test. The expert panelists showed a clear preference in the following order: Haiami > Chucheong > Dasan 1, when using the paired comparison test, ranking test, and multiple comparison test. However, the untrained panelists showed no significant differences in their sensory ability to distinguish between the Haiami and Chucheong varieties when using the multiple comparison test. The results indicate that, for sensory evaluation of cooked rice by untrained panelists, the paired comparison test is suitable for evaluating two samples and the ranking test is suitable for evaluating more than two samples.

Keywords

cooked rice

expert panel

sensory method

untrained panel

References

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Information

Publisher :The Korean Society of Crop Science
Publisher(Ko) :한국작물학회
Journal Title :The Korean Journal of Crop Science
Journal Title(Ko) :한국작물학회지
Volume : 61
No :2
Pages :92-97
Received Date : 2016-05-26
Revised Date : 2016-06-07
Accepted Date : 2016-06-07
DOI :https://doi.org/10.7740/kjcs.2016.61.2.092

The Korean Journal of Crop Science ISSN:0252-9777(Print) 2287-8432(Online) 한국작물학회지

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