大米食味品质评价技术进展  

Advances in rice taste evaluation techinique

作　　者：周显青[1] 张玉荣[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《粮食与饲料工业》2011年第5期37-41,共5页Cereal & Feed Industry

基　　金：国家"十五"科技攻关项目(2004BA523A07-1)

摘　　要：米饭食味是大米的主要品质特性,直接反映稻谷的最终品质,其评价方法可指导各流通环节对稻谷品质的优劣进行科学评定,同时对食味优良稻米的育种和普及起到至关重要的作用。该文较为全面地论述了大米食味品质的感官评价法、指标评价法与仪器评价法的研究现状及存在的问题,对中外大米食味品质的感官评价法的各自特点进行了详细比较,并就现行国标(GB/T 15682—2008)修改完善情况进行了分析。根据目前的实际情况,指出我国大米食味品质评定应以感官评价为主,理化指标检测评价为辅的观点,并就未来大米食味品质技术研究提出了建议。Taste is the main characteristics of rice, which directly reflects the ultimate quality of paddy, and the determination methods are used to guide the scientific evaluation of the rice quality in marketing circulation. Moreover, it also plays a crucial role in the breeding and popularization of better rice variety. This paper comprehensively reviews the situation and prob- lems of current research on the sensory evaluation, indicators evaluation and instrument evaluation of rice taste quality, com- pares the specific characteristics of domestic and foreign sensory evaluation methods for rice taste quality in detail, and analyzes the revision of national standard （GB/T 15682--2008）. According to the current actual situation, it airs the view that the evaluation of rice taste quality should mainly rely on sensory evaluation while making a supplemental evaluation via physio-chemical indicators, and puts forward some propositions about the future study on rice taste quality.

关 键 词：大米 食味 食用品质 感官评价 指标评价 仪器评价 

分 类 号：S511[农业科学—作物学]