适合中国南方产籼米米饭食味评价方法的研究

The Evaluation Methods for Long-grain Rice Produced in South China

本试验利用日本的四点试验法感官评价了采自南方不同省份的90种籼米,探讨了四点试验法在中国的适用性,并通过逐步回归确定感官评价项目为外观、香气、味、黏度和综合评价;以日本佐竹公司的米饭食味计为基础,利用可见光和近红外光快速测定米饭食味,建立了适合中国南方产籼米的食味及食味影响因子(外观、香味、味、黏度)的回归方程,并在杭州、广州、长沙、哈尔滨进行了实地感官评价,评价结果表明感官评价的综合评价值与食味计预测值之间不存在显著性差异。

90 kinds of long - grain rice were collected from south.China and evaluated using a four - point sensory test which was widely used in Japan. Whether the method was suitable for evaluating Chinese long - grain rice was investigated and the stepwise multiple regression analyses were performed to validate the sensory evaluation items as appearance, aroma, taste, stickiness and overall flavor. The model which was suitable for determining the overall flavor for Chinese long - grain rice was constructed by visual and near - infrared spectroscopy. The instrument was supplied by Satake Corporation. In order to validate the adaptability of the visual and near - infrared spectroscopy for evaluating Chinese long -grain rice, the four- point sensory test was carried out in four cities of China （Hanzhou, Guangzhou, Changsha and Harbin）. The result is that the overall flavor values obtained from the sensory test do not have significant difference with the instrumental predicted values