以江南地区粳米为研究对象,探究了感官评定结果、食味计评分结果、理化蒸煮指标和风味成分之间的关系,为缺乏感官评定条件的情况下评价江南地区粳米品质提供参考。结果表明:食味计外观评分与感官外观评分呈显著正相关;米饭滋味与水分含量和碘蓝值呈显著负相关,与吸水率呈显著正相关;米饭口感与水分含量和碘蓝值呈显著正相关。风味成分分析发现,2-乙酰吡咯啉、壬醛和2-戊基呋喃3种物质的总量与感官风味评分呈显著正相关。实验结果表明,感官评定中气味、外观、口感和滋味4个方面与指标法和仪器法结果均有一定的相关性,该研究对缺乏感官评价经验的情况下评价不同江南地区粳米的食味品质具有重大意义。
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.
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