摘要
分别以两种不同的食味仪为研究对象,对我国大米的食味品质进行了评价,并与国标方法的评价结果进行比较。结果表明,两种食味仪与国标方法的评价结果之间未显示有显著的相关关系,说明利用此两种食味仪评价大米食味品质的结果与感官品尝评价结果之间并不一致,尚难以准确评价我国大米的食味品质。通过将食味仪测定大米主要理化指标的测定结果与标准方法测定值进行比较分析,发现不同食味仪对于大米理化指标的测定结果差异显著,表明不同食味仪的测定结果并不一致,现有食味仪可以实现对大米理化指标的准确测定,但其对于大米食味品质的评价结果与感官品尝评分的一致性尚待提高,需要对其评价机理进行深入的研究与改进。
The taste quality of Chinese rice was evaluated by two kinds of taste analyzers, and the results were compared with that by national standard method. The results showed that there was no significant correlativity between the results by taste analyzers and by the standard methods, which explain that the results were not the same by taste analyzers and by sense. It was difficult to evaluate the taste quality of Chinese rice accurately by now. Comparing the determining results of main physicochemical index taken by taste analyzers and the stan- dam methods, the difference was prominent between the two kinds of taste analyzers, which meant the deter- mining results of different analyzer were not the same. The taste analyzers used nowadays can determine the physicochemical index accurately, but the coherence between the evaluation and grade taken by sense need to be studied further.
出处
《粮油食品科技》
2008年第6期1-3,7,共4页
Science and Technology of Cereals,Oils and Foods
