Abstract: In order to construct the scientific Xiaozhan rice palatability sensory test and systems, through the statistical evaluation of the palatability sensory test of the bred Xiaozhan rice varieties, this study investigated the palatability panel’s appraisal ability of sensory test, analyzed the panel’s recognition ability and appetite, to improve the accuracy of palatability sensory test. The test results showed that there were significant differences among panel members and varieties in all the palatability sensory test items investigated in this experiment, and the feasibility of palatability sensory test method was verified. However, the test results also showed that, only few members of the panel who participated in this experiment had not only excellent taste recognition ability, but also a high appetite consistency with the panel. It has been revealed that it is necessary to strengthen the training of the sensory test panel and cultivate higher ability of the panel in order to get the result of higher trust. This experiment provides technical support and data support for palatability sensory test of Xiaozhan rice.

Key words: Xiaozhan rice, palatability, sensory test, overall eating-quality, panel, recognition ability