米饭理化指标与感官品质的相关性研究

采用主成分分析和回归分析对米饭的理化特性和感官品质的关系进行了研究，建立了感官指标的表达参数和回归方程。结果表明：米饭的膨胀率，吸水率，酶解率，碘蓝值和弹性模量等理化特性与其口感，香气，滋味和色泽等感官品质有关大相关性；米饭的理化指标可以分为综合指标，淀粉消化能力指标，粘弹性（口感）指标和滋味指标4类。通过经验公式，理化指标可以较好的描述米饭的感官特性。

Study on the Correlations between Physicochemical Properties and Sensory Qualities of Cooked Rice

The physicochemical properties, sensory qualities of cooked rice and the relationships between them were studied with correlation analysis. The mathematical models of sensory qualities of cooked rice were set up and the expression parameters of sensory qualities were put forward based on physicochemical properties with multiple regressive analysis and princomp analysis. Results indicated that the physicochemical properties such as swelling ratio, water absorption ratio, hydrolyze ratio, blue value and elastic modulus of cooked rice correlated significantly with its sensory qualities such as mouth feeling, aroma, taste and shape. The physicochemical properties could be divided into four types of integrate properties, starch hydrolyze degree, sticking and elasticity and taste on the basis of princomp analysis. The sensory qualities of cooked rice could be well described by the experiment equations.