Development of Evaluation Systems for Rice Taste Quality

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1 , Vol. 10, No. 4, pp , Dec Development of Evaluation Systems for Rice Taste Quality Takashi MIKAMI Satake Corporation Products Development Engineering Division, 2-30 Saijyou Nishihonmachi, Higashihiroshima-shi, Hiroshima , Japan We developed the taste analyzer to answer market demands for prompt, objective rice taste evaluation. This report explains the development of the analysis equipment for the rice quality evaluation system and introduces the previously unpublished historical background behind the rice taste analyzer. It also explains the logic behind the Total Taste Evaluation System and why it was necessary to develop each piece of equipment (Cooked Rice Taste Analyzer, Fresh Degree Meter, Hardness and Stickiness Meter) that makes up the Total Taste Evaluation System. Finally, this report explains the purpose of the development of the Total Taste Evaluation System and proposes a new concept to segment rice quality according to its use, based on the results from the equipment. This will give the users of the equipment taste values that match more closely with human sensory evaluation, improving evaluation for both cooked and uncooked rice. Keywords: rice taste, rice taste analyzer, total taste evaluation system [1,2] Fax: , t-mikami@satake-japan.co.jp 2 1 [3] 2 [4] 3,

192 3 1 [5] 30 1 120 kg 60 kg 43 [3] 60 [6,7] [8,9] 61 Fig. 1 1 50 Fig.

(Rice variety are Koshihikari and Michikogane,samples were crashed; br-: brown

2 [5] kg 60 kg 43 [3] 60 [6,7] [8,9] 61 Fig Fig. 2 2 [10] Fig Fig. 2 Absorbance of 2 Varietys Rice. (Rice variety are Koshihikari and Michikogane,samples were crashed; br-: brown rice,wr-: white rice) Fig. 1 Rice Taste Analyzer for crushed type. Fig. 3 Rice Taste Analyzer for non-crushed type.

193 [11] Fig. 4 X 450 nm 1200 nm Y 540 nm 970 nm 2 540 nm 640 nm 2 3 [2][12] Fig. 5 Fig. 6 150 ml 30 g 1.35 8 0.

3 193 [11] Fig. 4 X 450 nm 1200 nm Y 540 nm 970 nm nm 640 nm 2 3 [2][12] Fig. 5 Fig ml 30 g g Lambert-Beer [13] 4 n A n 1 K 1 1 K Rn 1 In 1 I 0 1 A n 1 R n 1 K 1 1 I n 1 I 0 1 [13] C n F 0 F 1 A n 1 F 2 A n 2 F 4 A n 4 2 C n F 0 F 1 F 4 A n 1 A n 4 Fig. 4 Spectrum of the Reflection light of Cooked Rice. Koshihikari Michikogane Koshihikar(B) Yukihikari Yukihikari(B) Hourei [11] Fig. 5 Cooked Rice Taste Analyzer (previous model). Fig. 6 Structure chart of Cooked Rice Taste Analyzer (2 tungsten lamps are used and 2 reflected light intensity and 2 transmitted intensity are received 4 sensors).

4 Fig BTB Bromothymol Blue [15] Fig SPME solid-phase micro extraction [14] Fig Fig. 9 Fig. 8 Gas Chromatograms of volatile components in rice harvested in 1996 and Fig. 7 Relationship between Overall Flavor and results of validation. R 0.841; N 32; Y X Fig. 9 Percentage composition of carbonyl compounds.

December in 2002). 40 1 70 70 5 3 Fig. 12 Fig. 13 0.72 0.81 [16] 2 Fig.

Stickiness Meter Personal Computer Fig. 12 Total Taste Evaluation System.

5 195 6 Fig. 10 Fresh Degree Meter s data of new white rice and old white rice (measured December in 2002) Fig. 12 Fig [16] 2 Fig Fresh Degree Meter Cooked Rice Taste Analyzer Hardness and Stickiness Meter Personal Computer Fig. 12 Total Taste Evaluation System. Fig. 11 Result of Hardness and Stickiness Meter measurement (two times press and output result). Fig. 13 Sample image of the Total Taste Evaluation System.

6 196 SOM Self Organizing Maps SOM Fig. 14 [17] Fig [18,19] 8 Fig. 14 Cluster of rice by SOM for use (numbers indicate rice variety). Fig. 15 Numerical value classification figure of the Total Taste Evaluation System.

7 197 1) Agriculture Forestry and Fisheries Technical Information Society; Literature Search about the Taste of Rice (Kome no Syokumi ni kansuru Bunken Kaidai), (1993). 2) K. Kushibuchi, K. Otubo; Science of Taste of Rice (Kome no Oishisa no Kagaku), Agriculture,Forestry and Fisheriers Technical Information Society (1996). 3) The Food Agency; Sensory Testing Method of Rice (Kome no Syokumishiken Jisshi Youryou), Food Agency Report no.3019 (1968). 4) I. Yamagata, M.Andou, H.Yanase; Result of Rice Taste Analyzers Test (Kome no Syokumihyouka Souchi no Sikenkekka), Japan Rice Millers Association, 123, 10 (1990). 5) T. Mikami; Rice Taste Analyzer (Kome no Syokumi Hanbetuki), Sensor Gijyutu, 8, (1988). 6) S. Chikubu, S. Watanabe, S. Sugimoto, H. Sakai, Y. Taniguchi; Relation between Palatability Evaluation of Cooked Rice and Physicochemical Properties of Rice (in Japanese). Denpun Kagaku, 30, (1983). 7) S. Chikubu, S. Watanabe, S. Sugimoto, H. Sakai, Y. Taniguchi; Establishment of Palatability Estimation Formula of Rice by Multiple Regression Analysis (in Japanese). Denpun Kagaku, 32, (1985). 8) B.G. Osborne, T. Fearn; Near Infrared Spectroscopy in Food Analysis, John Wiley & Sons, Inc., New York, 1986, pp ) M. Iwamoto; Nondestructive Quality Measurement of Food by Near Infrared Spectroscopic Technique (in Japanese). Nippon Shokuhin Kogyo Gakkaishi, 27, 46-54, (1980). 10) S.Kida; The Most Advanced Research of Rice Taste (Kome no Syokumihyouka Saizensen); Zenkoku Syokuryou Kensakyoukai, (1997). 11) T. Mikami, T. Kashiwamura, Y. Tuchiya, N. Nishio; Palatability Evaluation for Cooked Rice by a Visible and Near Infrared Spectroscopy (in Japanese). Nippon Shokuhin Kagaku Kaishi, 47, (2000). 12) F. Kurasawa, M. Kudou, Y. Kimura, K. Igaue, T. Hayakawa; Taste of Non-glutinous Rice (Suitou Uruchimai no Syokumi), NourinKenkyu; University of Niigata, 20, (1968). 13) M. Iwamoto, S. Kawano, J. Uozumi; Handbook of Near Infrared Spectorscopy (Kinsekigai Bunkouhou Nyumon), Saiwaisyobou, (1994). 14) A. Fujita, K. Kawakami, T. Mikami, K. Masumoto, M.Nomura; Difference in Aroma Compounds and Quality Variation in Milled Rice form 1996 to J.Oleo Sci., 54, (2005). 15) K. Kawakami, T. Ochi, T. Mikami, T. Fukumori; Measurement of Fresh degree of Rice Grain by Fresh Degree Meter (Shinsendo Hanteisouch ni yoru Beiryu Shinsendo no Keisoku), Bimigijyutukenkyukaishi, 5, (2004). 16) T. Ochi, K. Kawakami, T. Mikami, T. Fukumori; Evaluation of Physical Property of Cooked Rice by Hardness and Stickiness Meter (Katasa/Nebarikei ni yoru Suihanmai Bussei no Hantei), Bimigijyutukenkyukaishi, 6, (2005). 17) N. Yokota, K. Watanabe; Research on the Polished Rice Taste Evaluation by the use Purpose (Youtobetu Hakumai no Syokumihyouka ni kansuru Kenkyu), Tokyo University Agriculture and Technology ; Graduation Thesis (2005). 18) T. Mikami; Measurement of Rice Taste (Kome no Oishisa wo Hakaru), Bimigijyutukenkyukai Symposium, 5-9 (2008). 19) T. Mikami; Development of the Use Distinction of the Rice by the Quality Measurement Device (Hinshitusokutei Souchi ni yoru Okome no Youtobetu Bunruihouhou no Kaihatu), Noukigakkai Kannsaisibukaishi, 105, (2008).

Difference in Aroma Compounds and Quality Variation in Milled Rice from 1996 to 2001

JOURNAL OF OLEO SCIENCE Copyright 2005 by Japan Oil Chemists Society JOS Difference in Aroma Compounds and Quality Variation in Milled Rice from 1996 to 2001 Akiko FUJITA 1, Koji KAWAKAMI 1, Takashi MIKAMI