小米食味(适口性)评价方法研究

Study on Evaluation Methods of Millet taste (palatability) (Millet Research Institute,Shanxi Academy of Agricultural Sciences)

常规化学分析测试方法和百分制感观评定方法是目前小米进行适口性评价的二种主要方法。笔者以小米的色泽、芳香、味道、粘性、回生以及综合评价等六项感观性状为评定指标,设3、2、1、0、-1、-2、-3共7个评判值,以统一对照(晋谷21号)为参照,对参评品种的评判平均数进行T测验统计评价分析。评价分析结果:长农35号食味值为1.389,长农39号食味值为1.000,两个品种品尝食味值高,与晋谷21号达到95%水平上的显著差异,是适口性好的优质小米品种。该分析结果与前二种方法基本一致,分析方法方便科学,可以作为一种新的小米适口性评价方法。

The conventional testing methods for chemical analysis and sensory evaluation of percentile system is currently millet palatability evaluation carried out two kinds of main methods. In this paper, millet color, aroma, taste, viscosity, re of indicators, based 3, 2, trogradation, and comprehensive evaluation of the six sensory traits for the evaluation 1, 0, -1, -2, -3 judge the value of a total of seven to unified control （Jin Gu 21） for reference, on average judged participating varieties T Tests for statistical evaluation and analysis. Results： Chang Nong 35, eating a long agricultural value of 1.389, Chang Nong 39 agro-long taste even 1.000, two varieties of taste and eating high-value, and on the Jin Gu 21 level of 95% on the significant differences in palatability are good quality millet varieties. The results of the analysis with the former two kinds of methods are basically the same, to facilitate scientific analysis methods can be used as a new evaluation method of millet palatability.