大米食味品质仪器分析与感官评价的相关性

Correlation between instrument analysis and sensory evaluation for rice eating quality

对14种粳米,6种籼米进行了感官评价,并用质构仪、食味仪对相关参数进行了测定。对粳米的数据分析显示:质构特性的内聚性与米饭感官指标中的光泽、外观结构、总评分显著正相关,胶着性与弹性显著正相关,咀嚼性与滋味显著正相关;食味测定值与米饭感官指标光泽、弹性、总评分显著正相关。籼米的质构特性中弹性与米饭感官指标的光泽,冷饭质地和总评分极显著正相关,胶着性与黏性,弹性和适口性极显著正相关;食味测定值与米饭气味、冷饭质地显著正相关,与总评分呈极显著正相关。

Abstract： Fourteen japonica rice and six indica rice varieties were tested by using sensory evaluation, texture analyzer and taste analyzer. For japonica rice, the results showed that cohesiveness of texture index was significantly positive correlation with luster, appearance and total score for sensory index; gumminess and chewiness of texture index was signiflcantly positive correlation with elasticity and tastiness of sense, respectively. There was significantly positive correlation between palatability value of analyzer and luster, elasticity and comprehensive taste value in sensory index. For indica rice, elasticity of texture index was significantly positive correlation with luster, texture of cold cooked rice and total score for sensory index; gumminess and elasticity of texture indices was signiflcantly positive correlation with viscosity and palatability of sense, respectively. There was signiflcantly positive correlation between palatability value of analyzer and flavor, texture of cold cooked rice, and highly signiflcant positive correlation with comprehensive taste value.