不同品种大米口感品质分析

以不同品种大米为研究对象,采用模糊感官评价结合质构仪分析及电子舌技术,对大米米饭口感品质进行比较分析,建立一种米饭口感品质评价的方法。结果表明:模糊感官评价和质构特性分析中大粒香米饭口感最佳,内优5H25米饭口感最差,大粒香、大粒溪香、金麻粘3?种米饭感官评分较接近且质构特性基本无显著差异(P0.05)。通过主成分分析,电子舌能很好地区分不同品种大米原料及米饭,其结果与模糊感官评价一致。通过偏最小二乘回归分析建立米饭滋味评价模型,相关系数达到0.954 06,能很好地预测不同品种米饭的滋味。因此,在大米口感品质评价中,感官评定结合电子舌的分析方法更易获得准确、可靠的结论。

Taste Quality of Different Rice Varieties

In order to establish a method for evaluating the taste quality of rice, fuzzy sensory evaluation combined with texture analysis and electronic tongue was used to evaluate the taste quality of cooked rice. The results showed that ‘Dalixiang’ and ‘5H25’ rice cultivars exhibited the best and worst taste based on the fuzzy sensory evaluation and texture analysis, respectively. ‘Dalixiang’, ‘Dalixixiang’ and ‘Jinmazhan’ had similar sensory scores without significant differences in texture (P > 0.05). Electronic tongue gave a good distinction between raw and cooked rice from different varieties by principal component analysis, and the results were consistent with the fuzzy sensory evaluation. A model for evaluating rice taste was established by partial least squares regression analysis, with a correlation coefficient of 0.954 06, which had good performance in predicting the taste of different varieties of rice. Sensory evaluation combined with electronic tongue analysis makes it easy to achieve accurate and reliable evaluation of rice taste quality.