大米食味与理化性质的关系  

Relationship Between Taste and Physical Chemistry Characteristics of Rice

作　　者：吕庆云[1] 孙丽娟[1] 李再贵[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《粮食与食品工业》2003年第4期15-17,35,共4页Cereal & Food Industry

摘　　要：分析和介绍了影响大米食味的主要因素及大米的主要理化指标与感官评价值间的相关关系 。The main factors affecting the taste of rice are analyzed, and the relationship between its' tasting value of evaluation and physical chemical characteristics of rice are introduced. It is emphasized the importance and impendence of developing a suitable evaluation system in China for the difference of rice and taste of consumer.

关 键 词：大米 食味 理化性质 食味计 感官评价值 检测仪器 

分 类 号：TS212.7[轻工技术与工程—粮食、油脂及植物蛋白工程]