The taste evaluation method of japonica rice in southern Yangtze River area
WANG Yufan1,3*, ZHANG Wenbin1,3*, XU Linna1,2
1(Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,Jiangnan University,Wuxi 214122, China); 2(Grain and Oil Quality Monitoring Institute in Suzhou,Suzhou 215007,China); 3(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
Abstract: Japonica rice in southern Yangtze River area was used as the raw material to explore the relationship between sensory evaluation,taste analyzer results, physicochemical properties and flavor components. The results showed that the score of the taste analyzer was significantly positively correlated with the sensory score. And rice taste was significantly negatively correlated with moisture content and iodine blue value. It was also significantly positively correlated with water absorption. Moreover, rice mouthfeel score was significantly positively correlated with moisture content and iodine blue value. Furthermore, the analysis of flavor components found that the total amount of 2-acetylpyrroline, nonanal and 2-pentylfuran were significantly positively correlated with sensory flavor score. The results indicated that odor, appearance, mouthfeel and taste in sensory evaluation were all related to the results of physicochemical properties and taste analyzer, which could be used to evaluate the taste quality of various kinds of japonica rice in southern Yangtze River area.
王宇凡,张文斌,徐琳娜. 江南地区粳米食味品质评价方法[J]. 食品与发酵工业, 2020, 46(21): 247-252.
WANG Yufan,ZHANG Wenbin,XU Linna. The taste evaluation method of japonica rice in southern Yangtze River area[J]. Food and Fermentation Industries, 2020, 46(21): 247-252.