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:	rice
AGROVOC Term:	organoleptic analysis
AGROVOC Term:	consumer behaviour
AGROVOC Term:	food preferences > food preferences Prefer using feeding preferencesfeeding preferences
Geographical Term:	Japan
Depositing User:	Ms. Norfaezah Khomsan
Date Deposited:	12 Jun 2025 01:55
Last Modified:	12 Jun 2025 01:55
URI:	http://webagris.upm.edu.my/id/eprint/17053

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