稻米食味品质指标间的关系及其简易评价方法的研究  

Studies on correlation coefficients among factors and simple evaluation method of eating quality of rice :

作　　者：严文潮[1,2] 金庆生[1,2] 裘伯钦[1,2] 富田桂[1,2] 堀内久满 

机构地区：[1]浙江省农业科学院 [2]福井县农业试验场

出　　处：《浙江农业学报》1998年第2期62-66,共5页Acta Agriculturae Zhejiangensis

基　　金：日本国福井县国际协作基金

摘　　要：对３１７份粳稻品种（系）材料的米饭外观（光泽）、香味、滋味、粘性、硬度和综合食味６项稻米食味指标进行评价，分析这些指标间的相关性。结果表明：对综合食味评价值的影响依次为：外观＞滋味＞粘性＞香味＞硬度，其中米饭外观（光泽）和滋味与综合评价值的相关系数分别为０９６２、０．９２０。作者认为光泽鉴定对食味品质间接筛选是一种有效的方法。本文探讨了不同预处理对米饭光泽鉴定的影响，提出了微量、快速评价米饭光泽的烧杯鉴定方法，并就此方法筛选的结果与食味感官品尝进行了比较。materials of Japonica rice breeding in China and Japan were used in this experiment.The following six sensory attributes were evaluated by 26 panel members:overall eating quality,appearance,aroma,taste,stickiness and hardness of cooked rice.Results showed that correlation coefficients between overall eating quality and appearance or taste of rice were 0.962 * * and 0.920 * *,respectively.Lustre evaluations of cooked rice by beaker were highly correlated with overall eating quality in sensory evaluations. lt was supposed to be a promising indicator for selection of eating quality.ln addition,condition and method of prepare treatment in lustre evaluation of cooked rice by beaker were discussed.

关 键 词：食味品质 评价指标 间接筛选 水稻 品质育种 

分 类 号：S511.033[农业科学—作物学]