基于九点快感标度和“恰好”检验对3种市售粳米样品的年轻消费者偏好研究  

Evaluation of young consumer preference in three commercial Japonica rice varieties via hedonic and Just-About-Right tests

作　　者：朱新茹 肖书书 金敏凤[1,2] 庄松霖 陈欢 刘敏 郭敦爱 ZHU Xinru;XIAO Shushu;JIN Minfeng;ZHUANG Songlin;CHEN Huan;LIU Min;GUO Dun’ai(College of Life Sciences,Shanghai Normal University,Shanghai 200234,China;Shanghai Engineering Research Center of Plant Germplasm Resources Development,Shanghai Normal University,Shanghai 200234,China)

机构地区：[1]上海师范大学生命科学学院,上海200234 [2]上海师范大学上海植物种质资源工程技术研究中心,上海200234

出　　处：《上海师范大学学报（自然科学版）》2021年第2期170-180,共11页Journal of Shanghai Normal University(Natural Sciences)

基　　金：上海市教育委员会第五批上海市属高校应用型本科试点专业建设(沪教委高〔2017〕79号);上海植物种质资源工程技术研究中心项目(17DZ2252700);上海市大学生创新活动计划项目。

摘　　要：采用九点快感标度和“恰好”检验,分别对3种市售粳米的年轻消费者喜好度及各感官分属性的偏好进行评价.实验结果表明:年轻消费者更偏爱椭圆、饱满、半透明、有光泽、大小适中的大米;喜欢偏白、光泽度偏强、米粒稍有黏聚、偏软、略黏着、略有嚼劲、香气较浓郁、甜味和后甜味较强的米饭.通过“惩罚”分析可知各样品可改进方向.本研究成果对未来稻米的选种育种和食味品质评价工作具有一定的参考意义.This research investigated the consumer preferences in three Japonica rice varieties with rounded,oval,and long shapes via hedonic and Just-About-Right tests.The results showed that young consumers preferred the raw rice variety with oval shape,full,translucent,shiny,and in moderate size,and cooked rice with characteristics in white color,glossy,slightly sticky,soft,slightly chewy,rich aroma,sweet and aftertaste in sweetness.The penalty analysis indicated the potential improving tendency in future breeding based on sensory attributes for each variety.The result might offer some information and directions on rice breeding and quality evaluation to meet consumers'expectations in the future.

关 键 词：粳米 感官评价 消费者偏爱 米饭食味品质 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]