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.
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
.
DOI: 10.13995/j.cnki.11-1802/ts.024595
[1] FIAZ S.水稻蒸煮食味及营养品质的QTL定位[D].北京:中国农业科学院, 2019.
[2] 张欣,施利利,丁得亮,等.米饭理化指标与食味品质的相关性研究[J].中国农学通报,2010(12):53-55.
[3] 赵春芳,岳红亮,黄双杰,等.南粳系列水稻品种的食昧品质与稻米理化特性[J].中国农业科学,2019,52(5):909-920.
[4] 夏凡,董月,朱蕾,等.大米理化性质与其食用品质相关性研究[J].粮食科技与经济,2018,43(5):100-107.
[5] 崔琳琳,赵燊,周一鸣,等.基于GC-MS和电子鼻技术的大米挥发性风味成分分析[J].中国粮油学报,2018,33(12):134-141.
[6] 刘瑶.泰国香米和五常大米品质分析和特征性风味成分的研究[D].沈阳:沈阳农业大学,2019.
[7] 吴青,项家红,稽慈华,等.大米食味计的应用和研究[J].粮食与食品工业,2000(4):12-14.
[8] 陈皓.大米食味及食味计[J].粮食与饲料工业,2000(4):13-14.
[9] 苏光辉,张洪伟,张丽娜,等.米饭食味检测仪器评价优质稻米食味品质[J].北方水稻,2019,49(4):34-35.
[10] 赖穗春,河野元信,王志东,等.米饭食味计评价华南籼稻食味品质[J].中国水稻科学,2011,25(4):435-438.
[11] 李苏红,李缓,董墨思,等.大米食味品质仪器分析与感官评价的相关性[J].粮食与油脂,2018,31(12):31-34.
[12] 程爱华,李霞辉,姚鑫淼,等.黑龙江省粳稻主要理化指标与食味品质的相关性研究[J].中国农学通报,2006,22(8):108-110.
[13] 李贞.大米理化性质与食味品质的相关性[J].粮食与油脂,2017,30(1):89-92.
[14] 林建荣,詹勇强,闵捷,等.粳稻稻米食味仪测定值与理化指标的关系[J].中国稻米,2011,17(3):5-8.
[15] LIU M,HAN X,TU K,et al.Application of electronic nose in Chinese spirits quality control and flavour assessment[J].Food Control,2012,26(2):564-570.
[16] 苗菁,苏慧敏,张敏.米饭中关键风味化合物的分析[J].食品科学,2016,37(2):82-86.
[17] 王惠.基于香气及物性指标综合评价稻米烹煮方式对食味品质影响的研究[D].上海:上海应用技术大学,2017.
[18] CHO S,KAYA S J.Aroma-active compounds of wild rice (Zizania palustris L.)[J].Food Research International,2013,54(2):1 463-1 470.
[19] MAHATTANATAWEE K,ROUSEFF R L.Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC-olfactometry and GC-PFPD[J].Food Chemistry,2014,154:1-6.
