컵 배열 순위법의 식미 관능평가 척도 범위 설정

• 영문명: Scale Range Effects of Sensory Evaluation by Cup Arrangement Ranking Method in Cooked Rice
• 발행기관: 한국육종학회
• 저자명: 곽지은(Jieun Kwak) 윤미라(Mi-Ra Yoon) 이정희(Jeong-Heui Lee) 박향미(Hyang-Mee Park) 원용재(Yong-Jae Won) 이춘기(Choon-Ki Lee) 이점식(Jeom-Sig Lee)
• 간행물 정보: 『한국육종학회지』Vol.48 No.3, 271~275쪽, 전체 5쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2016.09.30

영문 초록

Cup arrangement ranking method (CARM) is a method for a rapid and small-sample sensory evaluation of cooked rice in rice breeding program. This study was compared to four different scale ranges (1~11, 1~9, 1~7 and 1~5) for improving the efficiency of CARM using sixteen Japonica and four Tongil-type cultivars. The wide scale ranges were higher of that than narrow scale range on determination coefficient between standard sensory evaluation method (SSEM) and CARM. However, the wide scale ranges were required more time and efforts than those of the narrow scale ranges for eating sensory evaluation of cooked rice. The wide scale ranges of 1~11 and 1~9 were difficult to distinguish the differences between the cultivars in the scale 3 and 4. On the other hand, the narrow scale ranges of 1~7 and 1~5 could distinguish the difference between cultivars in all scales. We suggest that two scale ranges for CARM were 1~7 (7 classes) in including Tongil type cultivars and 1~5 (5 classes) in Japonica cultivars.

목차

1. 서언

2. 재료 및 방법

3. 결과 및 고찰

4. 적요

5. 사사

키워드

Cooked rice Scale range Sensory evaluation Cup arrangement ranking method