1. For the benchmark rice scoring, 3 to 5 rice samples with a freshness of 85 or above are selected. After sample preparation and rice production, the evaluators conduct the evaluation in accordance with the provisions of GB/T15682-2008 Sensory Evaluation Methods for Rice and Cooked and Edible Quality. After 2 to 3 tastings, select a sample with normal color, fragrance and taste, and a comprehensive score of about 80 points, as the benchmark rice for each evaluation. 2. Preparation of rice samples 3. Selection of rice samples 4. Measurement items required after the reference rice is selected
T/PJDZ 0028-2020 history
2020T/PJDZ 0028-2020 Selection criteria for benchmark rice for rice taste evaluation