Materials and MethodsRice samplesTh

Materials and Methods
Rice samples
Thirteen specialty rice samples originally harvested from Natl.
Inst. of Crop Science (NICS), Suwon, South Korea in 2006 were airfreighted
to the Univ. of Georgia for chemical and sensory analysis.
Upon arrival, the samples were individually sealed in airtight glass
containers at –20 ◦C until further evaluation. Of the 13 samples, 2
were scented white milled rice, 3 pigmented rice, 2 glutinous rice,
and 6 premium rice (known for flavor in Korean markets) (Table 1).
Sensory panel
Eight panelists (2 men and 6 women, age range 22 to 54 y),
who had participated in the previous descriptive sensory panels
S456 JOURNAL OF FOOD SCIENCE—Vol. 73, Nr. 9, 2008 C 2008 Institute of Food TechnologistsR
doi: 10.1111/j.1750-3841.2008.00952.x
Further reproduction without permission is prohibited
S: Sensory & Food
Quality
Flavor of specialty rice types . . .
(Limpawattana 2007) participated in this study. The panelists were
selected based on their health, availability, and willingness to consume
rice. Further screening by a series of acuity tests were carried
out (Meilgaard and others 2007) in that the panelists were required
to complete all sessions. The panelists were trained to evaluate the
cooked rice flavor with a wide range of references pertaining flavors
that possibly presented in rice types using the SpectrumR methodology
(Meilgaard and others 2007). The panelists were chosen from
students and staff of Dept. of Food Science and Technology at the
Univ. of Georgia. Rice flavor descriptors and reference standards
were based on a rice flavor lexicon developed and modified by
Limpawattana and Shewfelt (2008) in that 24 references describing
different sensory attributes were used: popcorn (air-puffed popcorn),
starchy (rice starch), woody (toothpick), smoky (liquid smoking),
cooked-grain (cream of wheat), grain (grain mixture), sulfury
(hard boiled egg), corn (cream-style corn), nutty (roasted peanut),
floral (jasmine scent), dairy (2% milk), hay-like (hay), barny (white
pepper), buttery (butter), green (alfalfa), rancid (rancid vegetable
oil), waxy (candle), earthy (mushroom), and sweet aroma (Bordeaux
cookies), sweet (sucrose solution), salty (NaCl solution), bitter
(caffeine solution), astringent (grape juice), and metallic (iron
tablet). Rice flavor attributes were evaluated using a modified descriptive
Spectrum method utilizing a 150-mm line scale (Tandon
and others 2003). Evaluation was carried out by sniffing and tasting
in private booths. The panel was calibrated by the provided reference
standards that were also marked on a 150-mm unstructured
line scale. The panelists received premium chocolate treats as rewards
for their participation in each session.

ผลลัพธ์ (แอฟริกา) 1:

Materiale en metodes
Rice monsters
spesialiteit Rice Dertien monsters Oorspronklik geoes van Natl.
Inst. van Crop Science (NKK), Suwon, Suid-Korea in 2006 was in Airfreighted
die Univ. Ontleding vir Chemiese en sensoriese van Georgië.
By aankoms, die monsters is individueel verseël in lugdigte Glass
Containers by -20 ◦ C tot verdere evaluering. Van die 13 monsters, 2
is geurige White wit rys, 3 gepigmenteerde Rice, 2 gluten Rice,
en 6 premie Rice (bekend vir geur in Koreaanse markte) (Tabel 1).
Sensoriese Panel
Agt paneellede (2 Mans en 6 Vroue, Ouderdomskaal. 22-54 Y),
wat deelgeneem het aan die vorige beskrywende sintuiglike panele
S456 Journal of Food Science-Vol. 73, Nr. 9, 2 008 C 2008 Instituut vir Voedsel TechnologistsR
Doi: 10,1111 / J.1750-3841.2008.00952.x
word verder Reproduksie verbode sonder toestemming
S: Sensoriese & Food
Kwaliteit
Rice geur van spesiale tipes. . .
(Limpawattana die 2007) aan hierdie studie deelgeneem. Die paneellede is
gekies op grond van hul gesondheid, beskikbaarheid en gewilligheid om te verteer
Rice. Screening deur 'n verdere reeks skerpte toetse is uitgevoer
uit (Meilgaard en ander 2007) in die paneellede was nodig
om alle sessies voltooi. Die paneellede is opgelei om die evalueer
Flavor Rice gekook met 'n wye verskeidenheid van verwysings Met betrekking Flavors
wat moontlik Aangebied in Rice tipes met behulp van die metode SpectrumR
(Meilgaard die 2007 en ander). Gekies uit die paneellede was
studente en personeel van Dept. Voedselwetenskap en Tegnologie by die
Univ. van Georgië. Rice Flavor beskrywers en verwysing Standaarde
is gebaseer op 'n rys Flavor LEXICON ontwikkel en aangepas deur
Limpawattana en Shewfelt (twee duisend en agtsteman) in daardie 24 verwysings beskryf
verskillende sensoriese eienskappe is gebruik: Popcorn (Air-opgeblase Popcorn),
Styselryke (rys), Woody (. tandestokkie), Smoky (Liquid rook),
gekookte graan (Cream koring), Graan (Graan mengsel), zwavel achtig
(hard gekookte eier), mielies (Cream-styl koring), Nutty (gebraai Peanut),
Floral (Jasmine Scent). , Dairy (2% melk), hooi-agtige (hooi), Barny (White
Pepper), botteragtige (Botter), Groen (Alfalfa), Rancid (Rancid Groente
Oil), wasagtige (Candle), aardse (sampioen), en Sweet. Aroma (Bordeaux
koekies), Sweet (sukrose oplossing), sout (NaCl oplossing), Bitter
(kafeïen Oplossing), trekkend (druiwesap), en 'n metaal (Iron
Tablet). Rice Flavor beskrywende eienskappe geëvalueer met behulp van 'n aangepaste
Spektrum metode gebruik te maak van 'n 150-mm lynskaal (Tandon
en ander die 2003). Evaluering is uitgevoer deur snuif en proe uitgevoer
in private hutte. Die paneel is gekalibreer verwysing deur die
Standaarde wat ook gemerk op 'n 150-mm ongestruktureerde
lynskaal. Die paneellede Chocolate Treats premie ontvang as beloning
vir hul deelname in elke sessie.