Sensory evaluation of aromatic rice by Japanese consumers

Hori K., . and Purboyo R.B.R.A., . and Jo M., . and Akinaga Y., . and Okita T., . Sensory evaluation of aromatic rice by Japanese consumers. pp. 15-18. ISSN 1505-5337

Ten percent of aromatic rice (Hieri) was added to ordinary bland rice new rice one-year old and two two-year old rice high-grade and ordinary economical rice. The aroma of the cooked rice containing aromatic rice was less preferred by Japanese people who had never eaten this type of rice before. New rice had a more pleasant aroma than two-year old rice. Adding aromatic rice was not as acceptable as plain rice to Japanese consumers. The preference for the rice seemed to depend on individual food behaviour

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Abstract

Ten percent of aromatic rice (Hieri) was added to ordinary bland rice new rice one-year old and two two-year old rice high-grade and ordinary economical rice. The aroma of the cooked rice containing aromatic rice was less preferred by Japanese people who had never eaten this type of rice before. New rice had a more pleasant aroma than two-year old rice. Adding aromatic rice was not as acceptable as plain rice to Japanese consumers. The preference for the rice seemed to depend on individual food behaviour

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Item Type:	Article
Additional Information:	Summary (En)
AGROVOC Term:	ARROZ
AGROVOC Term:	ANALISIS ORGANOLEPTICO
AGROVOC Term:	COMPORTAMIENTO DEL CONSUMIDOR
AGROVOC Term:	PREFERENCIAS ALIMENTARIAS
AGROVOC Term:	JAPON
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:51
URI:	http://webagris.upm.edu.my/id/eprint/17053

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