KOREAN JOURNAL OF CROP SCIENCE (한국작물학회지)

The Korean Society of Crop Science (한국작물학회)
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Comparison of the Sensory Ability of Experts and Untrained Panelists to Evaluate Cooked Rince by using Five Sensory Methods

식미 관능평가 5가지 방법별 전문가와 일반인의 평가능력 비교

  • Yoon, Mi-Ra (National Institute Crop Science, Rural Development Administration) ;
  • Kwak, Jieun (National Institute Crop Science, Rural Development Administration) ;
  • Lee, Jeong-Heui (National Institute Crop Science, Rural Development Administration) ;
  • Chun, Jaebuhm (National Institute Crop Science, Rural Development Administration) ;
  • Park, Hyang-Mee (National Institute Crop Science, Rural Development Administration) ;
  • Suh, Jung-Pil (National Institute Crop Science, Rural Development Administration) ;
  • Jang, Jae-Ki (National Institute Crop Science, Rural Development Administration) ;
  • Lee, Choon-Ki (National Institute Crop Science, Rural Development Administration) ;
  • Lee, Jeom-Sig (National Institute Crop Science, Rural Development Administration)
  • 윤미라 (농촌진흥청 국립식량과학원) ;
  • 곽지은 (농촌진흥청 국립식량과학원) ;
  • 이정희 (농촌진흥청 국립식량과학원) ;
  • 전재범 (농촌진흥청 국립식량과학원) ;
  • 박향미 (농촌진흥청 국립식량과학원) ;
  • 서정필 (농촌진흥청 국립식량과학원) ;
  • 장재기 (농촌진흥청 국립식량과학원) ;
  • 이춘기 (농촌진흥청 국립식량과학원) ;
  • 이점식 (농촌진흥청 국립식량과학원)
  • Received : 2016.05.26
  • Accepted : 2016.06.07
  • Published : 2016.06.30
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Abstract

This experiment aimed to compare the sensory ability of experts and untrained to evaluate three rice varieties by using five sensory evaluation methods. All panelists showed significant differences in their sensory abilities to distinguish among Haiami, Chucheong, and Dasan 1 rice varieties when using the duo-trio test and triangle test. The expert panelists showed a clear preference in the following order: Haiami > Chucheong > Dasan 1, when using the paired comparison test, ranking test, and multiple comparison test. However, the untrained panelists showed no significant differences in their sensory ability to distinguish between the Haiami and Chucheong varieties when using the multiple comparison test. The results indicate that, for sensory evaluation of cooked rice by untrained panelists, the paired comparison test is suitable for evaluating two samples and the ranking test is suitable for evaluating more than two samples.

본 시험은 관능평가 5가지 방법별 전문가와 일반인의 평가능력을 비교하여 쌀 산업현장에서 일반인을 대상으로 이용 가능한 식미 관능평가 방법을 제시하고자 수행하였다. 품종 간 식미에서 단순차이 여부를 평가하기 위해 일-이점 검사 및 삼점검사를 수행한 결과 전문가 및 일반인 패널 모두 하이아미, 추청 및 다산 1호 간에는 유의한 차이가 있었다. 품종 간 식미특성 차이에 의한 선호도 평가를 위해 이점비교검사, 순위법 및 다시료비교검사를 수행하였다. 전문가 패널은 3가지 관능평가 방법 모두에서 하이아미 > 추청 > 다산 1호 순으로 좋은 것으로 평가하였다. 반면 일반인 패널에서는 이점비교검사와 순위법에서만 하이아미 > 추청 > 다산 1호 순으로 유의하게 좋은 것으로 평가하였으나, 다시료비교법에서는 하이아미와 추청 간에는 차이가 없는 것으로 나타났다. 이상의 결과 쌀 산업현장에서 일반인을 대상으로 식미관능평가 방법은 2개 품종 간 식미특성 차이를 평가하기 위해서는 이점비교검사법을, 3개 이상 품종 간 식미특성 차이를 평가하기 위해서는 순위법이 적합할 것으로 고찰된다.

Keywords

References

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