基于适合项评级法和多元统计分析五常大米的优势食味品质  

Eating Quality Advantages of Wuchang Rice as Evaluated by Rate-All-That-Apply and Multivariate Statistical Analysis

作　　者：项雅科 张瑶[1] 钟葵 赵镭[1] 云振宇[1] 陈剑 汪厚银[1] 胡馨予 邱志平 王晶岩 史波林[1] XIANG Yake;ZHANG Yao;ZHONG Kui;ZHAO Lei;YUN Zhenyu;CHEN Jian;WANG Houyin;HU Xinyu;QIU Zhiping;WANG Jingyan;SHI Bolin(Institute of Agri-food Standardization,China National Institute of Standardization,Beijing 100191,China;China Standard Certification Co.Ltd.,Beijing 100020,China;School of Biological Sciences and Technology,Beijing Forestry University,Beijing 100083,China;Wuchang Market Supervision Administration,Harbin 150200,China)

机构地区：[1]中国标准化研究院农业食品标准化研究所,北京100191 [2]中标能效科技(北京)有限公司,北京100020 [3]北京林业大学生物科学与技术学院,北京100083 [4]五常市市场监督管理局,黑龙江哈尔滨150200

出　　处：《食品科学》2024年第22期1-7,共7页Food Science

基　　金：中央级公益性科研院所基本科研业务费专项资金项目(562023Y-10388);国家市场监管总局科技计划项目(2023MK186)。

摘　　要：为探究五常大米的优势食味品质,采用喜好度排序法和改进的适合项评级法(Rate-All-That-Apply,RATA)研究五常市内不同乡镇大米间以及与非五常产地大米的整体喜好度和感官属性差异,结合主成分分析和分类回归树对不同产地的大米进行分类。结果表明,不同产地的大米具有不同的感官特征,五常市的大米口感清甜润滑有弹性,米饭香气浓郁,食味品质明显优于其他产地的大米。并且从外观特征(饱满度、完整度和松散度)、气味特征(米饭香和清香)、滋味特征(清甜味和甜味余味)和口感特征(黏度适口性、软硬度、弹性、润滑感和细腻感)共确定了12个划分不同产地大米的关键感官属性。本研究可为五常大米感官评价体系的建立提供一定的理论依据和参考。In order to explore the superior eating quality of Wuchang rice,the preference ranking test and a modified version of Rate-All-That-Apply(RATA)were used to study the differences in the overall preference and sensory attributes between rice from different townships in Wuchang city and between Wuchang rice and rice from other regions.Principal component analysis(PCA)and classification and regression tree(CART)were combined to classify rice from different regions.The results showed that rice from different regions had different sensory characteristics.Wuchang rice had a sweet and clean taste,smooth and elastic texture,and strong aroma.Its eating quality was significantly superior to that of rice from other regions.A total of 12 sensory attributes including appearance(fullness,completeness,and looseness),odor(rice-like,clean aroma),taste(sweetness and sweet aftertaste),and texture characteristics(stickiness palatability,softness/hardness,elasticity,smoothness and delicacy)were identified as the key sensory attributes to discriminate among rice from different regions.This study provides a theoretical basis and reference for the establishment of a sensory evaluation system for Wuchang rice.

关 键 词：五常大米 食味品质 多元统计分析 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]