摘要
本研究对籼型杂交稻米进行了包括理化特性的测定、食味感官评价及用食味计进行了成分测定和食味评价,探讨了日本常用的食味评价方法对中国产稻米的适应性,同时考察了稻米理化特性与食味的关连,并尝试建立了中国产稻米的食味推测式。
Measurement of the physicochemical properties, sensory test and rice taste evaluation by the taste meter were performed about the Chinese hybrid rice from Sichuan. The relation between the taste of rice and the physicochemical properties was considered. it examined whether the rice taste evaluation method in Japan would suit Chinese rice. In measurement by the taste meter, the measurement accuracy of moisture and protein content was high, and especially the taste e-valuation value by the cooking - rice type taste meter was well in agreement with the result of an sensory test. This showed a possibility that a taste meter would be applicable in China. Moreover, a setup of the flavor formula corresponding to Chinese to Chinese rice was tried on the basis of the relation of a taste and the physicochemical properties.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2003年第1期5-9,共5页
Journal of the Chinese Cereals and Oils Association
关键词
杂交稻米
理化特性
食味评价
感官评价
hybrid rice,physicochemical properties,taste evaluation,sensory test,rice taste meter
