粳稻食味仪测定值与食味品尝综合值的相关性分析  

Correlation Analysis between Tested Value and Comprehensive Taste Evaluation of Japonica Rice

作　　者：张巧凤[1] 吉健安 张亚东[3] 赵凌[3] 朱镇[3] 王才林[3] 

机构地区：[1]南京农业大学农学院,江苏南京210095 [2]江苏省种子站,江苏南京210036 [3]江苏省农业科学院粮食作物研究所江苏省优质水稻工程技术研究中心,江苏南京210014

出　　处：《江苏农业学报》2007年第3期161-165,共5页Jiangsu Journal of Agricultural Sciences

基　　金：农业结构调整重大技术研究专项(05-01-05B);江苏省高技术研究项目(BG2004304;BG2005301)

摘　　要：用日本佐竹公司生产的食味仪(RCTA-11A)测定了100份粳稻稻米的食味值,同时进行食味品尝评分,分析了两者之间的相关性。结果表明:食味仪测定的食味值与食味品尝综合值之间存在极显著相关性,相关系数为0.768;各食味品尝指标(外观,香气,味道,粘性,硬度,适口性)间除硬度与外观、硬度与适口性之间相关性不显著外,均存在极显著的相关性;在食味品尝指标中,外观、味道、硬度和适口性与食味值的相关系数达到显著水平,该研究还对米饭食味品质的不同评价方法进行了比较。The relationships between the tested values and comprehensive taste evaluations of 100 Japonica rice varieties were studied. The tested value positively correlated with comprehensive taste evaluation by eating quality factors, with the correlation coefficient （r） of 0. 768. The correlations between any two of the eating quality factors, such as appearance, fragrance, taste, adhesiveness, hardness, and palatability, were significant （ P 〈 0. 05 ） except for the correlations between hardness and appearance, hardness and palatability. Among eating quality factors, significant correlations were found between appearance, taste, hardness, palatability and tested values.

关 键 词：粳稻 食味值 食味品尝综合值 

分 类 号：S511.220.3[农业科学—作物学]