Quantitative analysis of the taste preference of japonica rice in China | ||
| SVU-International Journal of Agricultural Sciences | ||
| Articles in Press, Accepted Manuscript, Available Online from 31 October 2025 | ||
| Document Type: Original Article | ||
| DOI: 10.21608/svuijas.2025.416732.1503 | ||
| Authors | ||
| Y. Matsue* 1; Y. Sun2; Y. Li3; M. Kawano4 | ||
| 1Global Innovation Center, Kyushu University, Minami-ku, Fukuoka 8128540, Japan | ||
| 2Institute of Saline and Alkaline Land Utilization. Shuangxing S Rd, Xinglongtai District, Panjin, Liaoning, 124009 China | ||
| 3Huazhong Agricultural University. National Key Laboratory of Crop Genetic Improvement. No.1 Shizishan Street, Hongshan District, Wuhan, Hubei Province, 430070 China | ||
| 4Satake Co., Ttd. 2-30, Saijo Nishihonmachi, Higashi-Hiroshima, Hiroshima, 739-8602 Japan | ||
| Abstract | ||
| This study aims to clarify the taste preferences of Chinese people for japonica rice cultivars, by verifying the validity of sensory evaluations by a Chinese panel and conducting a quantitative analysis of taste preferences by a regional panel. The results of the variance analysis for the overall eating-quality (OEQ) values show that the judgment of the differences among cultivars was significant as a whole for both the Liaoning and Huazhong panels. The panel members with discerning ability in the OEQ was low at approximately 60% and 30% of the total for the Liaoning and Huazhong panels, respectively, indicating the need for training in sensory test by the panel members. However, although the taste preference differed from the overall trend, the percentage of panel members who could evaluate the differences among cultivars with a high degree of accuracy was at 50% in the Liaoning panel and 20% in the Huazhong panel. This demonstrates the diversity of taste preferences and suggests the need to develop highly palatable rice cultivars with different tastes even within China. Regarding the OEQ, a significant positive correlation was found between the Liaoning and Huazhong panels; however, but when looking at the OEQ, some cultivars had significantly different evaluations between the two panels. Each evaluation item contributed differently to the OEQ between the two panels. The Liaoning panel contributed more to taste, stickiness, and appearance, and the Huazhong panel contributed more to taste, stickiness, hardness, and aroma. Particularly, the Huazhong panel preferred harder and less aromatic rice. | ||
| Keywords | ||
| overall eating-quality; discerning ability; japonica rice; palatability; taste preference | ||
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