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Regional Economic Cooperation and Integration in Asia

Technical Inputs
National Standard of People’s Republic of China
GB/T 15682-2008
Inspection of grain and oils –Method for sensory evaluation of
paddy or rice cooking and eating quality












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As at
September 2014

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Text
Shenzhen Institute of Standards and Technology (SIST), Shenzhen, PR China

The findings and conclusions expressed in this documentation are entirely those of the authors. They do not necessarily repre-
sent the view of the Deutsche Gesellschaft für Internationale Zusammenarbeit (GIZ) or further organising parties. The informa-
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On behalf of the German Federal Ministry for Economic Cooperation and Development (BMZ)

ICS 67.060
B 20




National Standard of the People's Republic of China
GB/T 15682-2008
Replaces GB/T 15682-1995











Inspection of grain and oils – Method for sensory evaluation of paddy or rice
cooking and eating quality













Issue date: Nov 4
th
, 2008 Implementation date: Feb 20
th
, 2009

Issued by General Administration of Quality Supervision, Inspection and Quarantine
of the People's Republic of China and Standardization Administration of the
People’s Repuli of China
GB/T 15682-2008

Foreword
This standard replaces GB/T 15682-1995 (Rice-Determination of cooking test
quality).
There are main differences between this standard and GB/T 15682-1995:
--Lhe name of sLandard has been changed lnLo ºlnspecLlon of graln and olls – Method
for sensory evaluaLlon of paddy or rlce cooklng and eaLlng quallLy".
-- to add preparation method of rice with small sample and large sample.
-- to add procedure of rice Pretreatment with soaking.
--to modify the volume of water and cooking time.
--to revise scoring items and the weights of original evaluation system.
--to add a new evaluation system: Evaluation Method Two.
Annex A, Annex B and Annex C of this standard are normative, while Annex D is
informative.
This standard is proposed by the State Administration of Grain.
The standard is under jurisdiction of National Technical Committee on Grain and Oil
Standardization.
The main organizations that participated in the drafting of this standard are: Henan
University of Technology, Hubei Monitoring Center of National Grains Quality, Testing
Center of Cereals and Cereal Products Quality Supervision of Ministry of Agriculture
(Haerbin), Chengdu Grain storage Research Institute State Administration of Grain
Reserve.
The main drafters: Xiangqing Zhou, Yurong Zhang, Ke Bian, Dunnian Yu, Ning Xiong,
Zhiming Wang, Lekai Wang, Xiahui Li, Aihua Cheng, Xuechao He, Lanlan Yang.
The published editions which are replaced are listed as follows:
------GB/T 15683-1995.
GB/T 15682-2008
Inspection of grain and oils – Method for sensory evaluation of paddy or rice
cooking and eating quality

1 Scope
This standard specifies terms, definitions, principle, apparatus, procedure of paddy
and rice cooking experiment, also contents, order, requirements and grading results
of rice tasting evaluation.
This standard applies to cooking evaluation and quality evaluation of paddy or rice.

2 Normative references
The following standards contain provisions which, referred by this standard,
constitute provisions of this standard. For dated references, only the edition cited
applies. For undated references, the latest edition of the referenced document
(including any amendments) applies. However, it is encouraged for each party
entering agreement according to this standard to decide whether to use the latest
versions of these documents. In addition, the latest versions of all reference
documents without dates are applicable to the standard.
GB 1354-- Rice
GB5491--Inspection of Grain and Oilseeds–Methods for Sampling and Sample
Reduction
GB/T 10220-- Sensory Analysis–Methodology–General Guidance
GB/T 13868--Sensory Analysis–General Guidance for the Design of Test Rooms

3 Terms and definitions
The following terms and definitions are applicable to this standard.

3.1 Sensory evaluation of rice eating quality
When rice is cooked under specified conditions, assessors evaluate rice by color, odor,
taste, viscosity and hardness palatability by eyes, nose, mouth, etc., and then have a
comprehensive evaluation.

3.2 Primary assessor
The person who is selected and trained and has certain ability and experience of
GB/T 15682-2008
sensory analysis.

3.3 Selected assessor
The person who is selected and trained and has high ability and experience of
sensory analysis.

4 Principles
The paddies which have been hulled and whiten in to Grade 3 rice of national
standard are chosen to be test sample. Commercial rice is chosen as test sample
directly. Take a certain amount of test sample and cook rice under specified
conditions, then, assessors evaluate the rice by odor, appearance, palatability, taste,
texture of cool rice, etc. Take the average value of comprehensive scores carried out
by participators as the final test result.
5 Apparatus
5.1 Laboratory rice huller.
5.2 Laboratory rice polisher.
5.3 Balance, accurate to 0.0 1 g.
5.4 Single-drawer aluminum (or stainless steel) steamer, diameter of 26~28cm.
5.5 Electric stove 220 V, 2kW, or electromagnetic oven with the same capacity factor.
5.6 Steaming rice dish, aluminum (or stainless steel) box, volume more than 60 ml.
5.7 Directly-heated electronic rice cooker, 3L, 500 W.
5.8 Rice washing basin, 500 ml (for small sample preparation) or 3000 ml (for large
sample preparation).
5.9 Dewatering screen, sieve, QC 16.
5.10 Bowl, capability of about 50 g test sample.
5.11 Round white porcelain plate, diameter of about 20 cm, the edge of the plate
are equally stuck on a red, yellow, blue, green colors of plastic adhesive tape.
6 Procedures
6.1 Preparation of test sample
6.1.1 Sampling
See GB 5491.
6.1.2 Preparation of rice sample
GB/T 15682-2008
Weigh 1500g~2000g paddy, shell to brown rice by rice huller (5.1), then milled by rice
polisher to polished rice of third level of national standard. Follow the procedure
described in GB 1354. Take commercial rice as test sample directly.
6.1.3 Numbering and registration of the samples
Randomly arrange the number of samples, box (5.6) and cooker (5.4 or 5.7). Record
necessary information, e.g. sample varieties, origins, dates of harvest or production,
methods of storage and processing.
6.1.4 Selection of reference sample
6.1.4.1 Reference sample of paddy
Select 3~5 paddy samples with fatty acid value (with KOH) less than 20 mg/100 g (dry
basis). The assessors taste and evaluate twice or thrice after the samples have been
prepared and steamed (see 8.3.1). Then select one sample which is normal in color,
odour, taste and gets 75 scores as reference sample.
6.1.4.2 Reference sample of rice
Select 3-5 fresh rice samples, which are compliant to the requirements of Grade 3
rice of national standard. The assessors taste and evaluate twice or thrice after the
samples are steamed (see 8.3.1). Then select one sample which is normal in color,
odour, taste and gets 75 scores as reference sample.
6.2 Preparation of rice

6.2.1 Preparation of small sample
6.2.1.1 Sample weight
Weigh 10 g of each sample in steaming rice dish (5.6). Number of samples is
consistent with that of assessors.
6.2.1.2 Rice washing
Pour weighed sample into dewatering screen (5.9), then take the dewatering screen
into Rice washing basin (5.8). Add 300 ml water quickly. Stir clockwise for 10 round,
then anti-clockwise for 10 round. Exchange the water quickly and repeat the above
operation. Rinse with 200 ml distilled water, dewater the rice and pour it into
steaming rise dish. The washing time should be controlled in 3~5 min.
6.2.1.3 Soaking
GB/T 15682-2008
The amount of water in long-shaped rice soaking is 1.6 times as the sample, while it
is 1.3 times in polished round-grained rice soaking. Amount of soaking water is based
on hardness of rice. Soak the rice for 30 min in the water of 25℃.
6.2.1.4 Steaming
Add appropriate amount of water into steamer (5.4) and heat the water to boiling by
electric stove (or electromagnetic oven). Remove the lid, and then take covered
steaming rice dishes containing samples on the steamer tray, cover the lid, continue
heating and timing. 40 min later, stop heating and keep still for 20 min.
6.2.1.5 The prepared samples of different rice dish on the white porcelain plate
(5.11), 1 disc/person, 4 samples/disc.
6.2.2 Preparation of large sample
6.2.2.1 Rice washing
Weigh 500 g sample in dewatering screen (5.9), then take the dewatering screen into
rice washing basin (5.8). Add 1500 ml tap water quickly. Stir clockwise for 10 round,
then anti-clockwise for 10 round. Exchange the water quickly and repeat the above
operation. Rinse with 1500 ml distilled water. Dewater the rice and pour it into
corresponding electronic rice cooker (5.7). The washing time should be controlled in
3~5 min.
6.2.2.2 Soaking
The amount of water in long-shaped rice soaking is 1.6 times as the sample, while it
is 1.3 times in polished round-grained rice soaking. Amount of soaking water is on
the basic of the rice hardness. Soak the rice for 30 min in the water of 25℃.
6.2.2.3 Steaming
Rice sample is steamed by electronic rice cooker. It is not allowed to open the lid of
cooker in the cooking process. Keep still for 20 min after the switch tripped out.
6.2.2.4 Mixture of steamed rice
Mix cooked steamed rice with spoon, loosen the around of cooker to separate
steamed rice from cooker wall, then glide breadthwise and lengthwise respectively
for twice. Mix with chopsticks up and down for 4 times, the excess moisture can
evaporate in this way. Cover the lip and keep still for 10 min.
GB/T 15682-2008
6.2.2.5 Fill bowls (5.10) with about 50 g steamed rice, 1 bowl / person (peripheral
steamed rice is not recommended). Upside down bowls of steamed rice cone on the
white porcelain plate (5.11) in positions with different colors (red, yellow, blue,
green).

7 Requirement of evaluation
7.1 Environment
See GB/T 10220.
7.2 Evaluation Laboratory
See GB/T 13868.
7.3 Assessor
Choose 5~10 selected assessors or 18~24 primary assessors according to Annex A.
Number the assessors and then randomly divide them into several groups. They are
not allowed to smoke or eat anything except water an hour before tasting. Assessor
should maintain normal physiological state and not wear cosmetics and other
smelling products.
7.4 Review copies and taste time of steamed rice
Evaluate only 4 samples (including 1 reference sample and 3 test samples) in each
test. When there are 5 or more samples, they should be tested in 2 groups. When the
samples are less than 4, one of the test samples should be evaluated repeatedly.
However, the assessors should not be informed of. One assessor should not
participate in the evaluation two times a day. Taste time should be 1 h before or 2
hours after meal.
7.5 Numbering and ordering of evaluation samples
Number all the samples with No.1, No.2, No.3, No.4, and the reference sample is
No.1, other samples are numbered randomly. Taste and evaluate samples along with
the same order in one group. The number of test samples and sequence for
evaluation should be consistent among different groups.
8 Evaluation of sample
8.1 Content of evaluation
GB/T 15682-2008
Taste and evaluate the smell, appearance of structure, palatability (including viscosity,
elasticity and hardness), taste and texture of cool rice.
8.2 Order and requirement of evaluation
8.2.1 Preparation before evaluation
The assessor should rinse the mouth with warm boiled water before each evaluation.
8.2.2 Evaluation of rice smell
Hold the steamed rice under the nose, breathe in deeply and distinguish odor of
steamed rice.
8.2.3 Observation of appearance
Observe apparent color, sheen and rice integrality of rice.
8.2.4 Palatability distinguishing
Put a little of rice into mouth with chopsticks, chew for 3-5s, taste the viscosity,
hardness, elasticity and savour.
8.2.5 Texture of cooling rice
Keep rice sample at room temperature for 1 h, taste and evaluate the viscosity,
cohesiveness and hardness of cooling rice.
8.3 Score
8.3.1 Scoring Method One
8.3.1.1 Score the rice sample by odor, appearance, palatability, taste and cool rice
texture, contrasting with reference sample (6.1.4), take sum of scores as a
comprehensive score. For score rules and record table format, see Annex B.
8.3.1.2
Calculate the average value of comprehensive scores given by the assessors.
Individuals with a big deviation (10 scores over the mean) should be discarded before
mean calculation. The mean of comprehensive score (integer) is sensory evaluation
result of rice eating quality. Summarize a statistical table (for format, see Annex D).
8.3.1.3 Sample with a score less than 50 is identified as ºvery 8ad", 31~60 º8ad",
61~70 ºCommon", 70~80 º“llghLly Cood", 81~90 ºCood", more Lhan 90 ºLxcellence".
8.3.2 Score Method Two
Evaluate rice sample with odor, appearance, palatability, taste and cool rice texture,
GB/T 15682-2008
contrasting to reference sample (6.1.4). The results are divided into 7 grades
expressed as ºsllghL, ºinferior", ºmosL", ºLhe same as reference sample" eLc. (for
score record table format, see Annex C).
See 1able 1 ºConLenLs and descrlpLlons of rlce quallLy sensory evaluaLlon" durlng Lhe
grading.
Table 1 Contents and descriptions of rice quality sensory evaluation
Contents of evaluation Description
odor Characteristic
aroma
full aroma; slight aroma; no aroma
Peculiar smell stale rice smell; unpleasant smell
Appearance Color normal color, white; abnormal color, yellow or
gray
Sheen intensity of surface light reflex: sheen; no sheen
Integrality maintaining integrality: compact structure; part
compact structure; part popcorn
Palatability Viscosity teeth adhesive: smooth; viscous; non- viscous
Hardness pressure of steamed rice by molars: moderate;
hard; soft
Elasticity chewy; non-chewy; loose; dry and residual
Taste Purity &
Constancy
taste of chew: purity, strength and constancy of
sweet and spiciness
Texture of cool
rice
Cohesiveness mouthfeel of cooling steamed rice: and
retrogradation (cohesiveness, hardness, etc. .)

Viscoelasticity
Hardness

8.3.2.2 llnlshlng score record, read Lhe value slgned º○", ºLhe same as reference
sample" lf Lhere ls no slgn.
8.3.2.2.3 Calculate a mean of scores which given by assessors. Individuals with a big
deviation (positive or negative inconsistent between comprehensive scores and
mean or grading result deviation is above 2 levels) should be discarded before mean
calculation. The mean of comprehensive scores (two bit decimal) is sensory
evaluation result of rice eating quality. Summarize a statistical table (format see
Annex D).
GB/T 15682-2008
Annex A
(Normative)
Method of assessor selection

A.1 General requirements
The assessors should be of different genders and ages. Select persons with high
sensory sensitivity trough identification test.
A.2 Method of selection
Steam 4 helpings (2 helpings made by the same specimen) of rice according to the
prescribed standards. Then taste and evaluate according to relative standard. The
taste person is required to identify the 2 helpings rice made by the same specimen
(slgned behlnd Lhe numbers wlLh º√"). 8ecord form and example are shown ln 1able
A.1.
Table A.1 Identification test and example
Assessing person: Date:
Sample number Identification result
1 √
2
3
4 √
Identification tests should be repeated twice. The record form and example are
shown in table A.2. Person with the right answer slgned wlLh "√", while person with
the wrong answer signed with "×". 2 wrong answers mean that the person has low
sensitivity and should not be chosen.
Table A.2 Score summary of assessor
Number of
assessing person:
Results of identification test Score
1 2
P1 × √ Good
P2 √ √ Excellent
P3 √ × Good
P4 × × Bad
P5 √ √ Excellent
P6 √ √ Excellent
Train the selected persons according to relative provisions of GB/T 10220, then,
select assessors.


GB/T 15682-2008
Annex B
(Normative)
Rules & record form of sensory evaluation of rice
Method one
Number of assessing group: Name: Gender: Age: Place of birth:
Assessing time: Y M D H M
One class
index
Score
Two class
index
Score
Specific characterization
Score
Scores of sample
No.2 No.3 No.4
Smell
20
Purity &
Richness
20
Characteristic aroma, full:
18~20

Characteristic aroma,
light:15~17
Characteristic aroma, weak:
12~14
No aroma, no Peculiar smell:
7~12
Peculiar smell: 0~6
Appearance
20
Color
7
White color: 6~7
Normal color: 4~5
Yellow or gray: 0~3
Sheen
8
Obvious sheen: 7~8
Light sheen: 5~6
No sheen: 0~4
Integrality
5
compact structure and
integrality: 4~5

Most with compact structure
and integrality: 3
Part popcorn: 0~2
Palatability
30
Viscosity
10
Smooth, viscous, no teeth
adhesive: 8~10

Viscous, almost no teeth
adhesive: 6~7
Viscous, teeth adhesive or no
viscosity: 0~5
Elasticity
10
Chewy:8~10
Lightly chewy: 6~7
Loose, hard, residual: 0~5
Hardness
10
Moderate: 8~10
Hard or soft: 6~7
Too hard or too soft: 0~5
Taste
25
Purity &
Constancy
Taste of chew: strong sweet
and spiciness: 22~25

GB/T 15682-2008
25 Taste of chew: weak sweet
and spiciness: 18~21
Taste of chew: no sweet and
spiciness, also no peculiar
taste : 16~17
Taste of chew: no sweet and
spiciness, but peculiar
taste : 0~15
Texture of
cool rice
5
Cohesiveness
&
Viscoelasticity
& Hardness
5
Loose, good Viscoelasticity,
modest hardness: 4~5

Cohesive, light Viscoelasticity,
lightly hard: 2~3

Compact, bad Viscoelasticity,
hard: 0~1

comprehensi
ve Score

Remark
GB/T 15682-2008
Annex C
(Normative)
Rules & record form of sensory evaluation of rice
Method Two

Number of assessing group: Name: Gender: Age: Place of birth:
Assessing time: Y M D H M
Reference sample: red test sample number: No. yellow
Program Compare with reference sample
Bad Reference
sample
Good
most inferio
r
slight most inferio
r
slight
Score -3 -2 -1 0 +1 +2 +3
odour
Appearance
Palatability
Taste
Texture of cool
rice

comprehensive
Score

Remark



Reference sample: red test sample number: No. blue
Program Compare with reference sample
Bad Reference
sample
Good
most inferior slight most inferior slight
Score -3 -2 -1 0 +1 +2 +3
odour
Appearance
Palatability
Taste
Texture of cool
rice

comprehensive
Score

Remark



Reference sample: red test sample number: No. green
GB/T 15682-2008
Program Compare with reference sample
Bad Reference
sample
Good
most inferior slight most inferior slight
Score -3 -2 -1 0 +1 +2 +3
odour
Appearance
Palatability
Taste
Texture of cool
rice

comprehensive
Score

Remark
nC1L 1: Compare wlLh reference sample, slgn wlLh º○" ln Lhe correspondlng column.
NOTE 2: comprehensive “core ls a comprehenslve evaluaLlon accordlng Lo assessors’
feeling, addiction after compare with the reference sample.
nC1L 3: WrlLe speclal evaluaLlon ln Lhe º8emark" column (or noL).
GB/T 15682-2008

Annex D
(Informative)
Statistical list of sensory evaluation of rice

Number
of
assessor
Group Name Age Sex Comprehensive Score
No.2
(yellow)
No 3
blue
No.4
green

1
2
3
4
5
6
7
8

n
X(Mean)















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Regional Economic Cooperation and Integration in Asia

Office China
Ta Yuan Diplomatic Office
14 Liangmahe South Street, Chaoyang District
100600 Beijing, PR China

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Seoul Street 21,
Ulaanbaatar 14251, Mongoli

E rci-asia@giz.de

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