优良粳稻中日食味评价的比较研究  

Comparative research on the palatability evaluation of Sino-Japanese japonica rice

作　　者：严松[1] 孟庆虹[1] 卢淑雯[1] 孙雅君[1] 张志宏[1] 王丽群[1] 张英蕾[1] 

机构地区：[1]黑龙江省农业科学院食品加工研究所,哈尔滨150086

出　　处：《食品科技》2017年第2期170-175,共6页Food Science and Technology

基　　金：现代农业产业技术体系建设专项资金项目(CARS-01-34);国家公益性行业"农业"科研专项经费项目(201403063)

摘　　要：为了获得中日代表性粳稻品种的食味值,比较两国食味分析的差异,由10位中国及15位日本专业品尝员采用日本的10分法进行品评,对两国筛选出的9个优质粳稻品种进行食味评价。结果表明:中日两方的品尝员在对同一水稻品种的综合评分存在显著差异;米饭综合评价的决定因素应该是味道和黏性。通过比较两国食味评价的差异性,了解了两国评价员的嗜好性,尤其是中国评价员对各评价项目的注重程度,为完善我国食味感官评价方法提供了关键的理论依据,为育种专家培育水稻新品种积累了新的基础数据。In order to obtain the palatability of typical varieties of Sino-Japanese japonica rice and the palatability differences between these two countries, 10 Chinese expert assessors and 10 Japanese expert assessors were invited to evaluate 9 high quality kinds of japonica rice samples which selected from these two countries varieties by 10 copies evaluation method. The results showed that there was a significant difference between the comprehensive scores from Chinese and Japanese assessors on the same variety of japonica rice, while the critical factors should be the flavor and viscosity. The preferences of the assessors from the two countries especially the attention degree on each items of Chinese assessors could be suggested by comparing. The research might provide key theoretical basis for perfecting Chinese method of palatability evaluation, and could accumulate a new basic data for breeding experts to breed new varieties.

关 键 词：中国 日本 粳稻 食味 差异 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]