中国优质稻品种品质及食味感官评分值的特征

目的]研究中国优质稻品种品质和食味感官评分值的差异性,阐明中国北方优质粳稻、南方优质粳稻和优质籼稻品种品质特征,挖掘与食味感官评分值(食味值)相关的理化指标,为中国稻米品质评价和优质稻品种品质改良提供理论依据.方法]以第三届全国优质稻品种食味品鉴会中来自30个省(市)的122份优质稻米样品为试验材料,按种植区域分为...

Characteristics of High-Quality Rice Varieties and Taste Sensory Evaluation Values in China

【Objective】In order to clarify the quality characteristics of high quality japonica rice in north and south China and high quality indica rice, and explore the physical and chemical indexes related to rice taste quality, this study investigated the differences of quality and taste sensory evaluation value of high quality rice in China. It would provide theoretical basis for quality evaluation and improvement of high quality rice varieties in China. 【Method】 A total of 122 high quality rice grain varieties from 30 provinces of China in the third national high-quality rice variety taste quality evaluation activities were used as materials. According to suitable planting area, all the samples were divided into three types as northern japonica, southern japonica and indica rice with the sample numbers of 38, 15 and 69, respectively. To clarify the relationship between physical chemical parameters and taste sensory evaluation value, rice appearance quality, rice flour pasting properties, protein content and taste sensory evaluation value were measured. According to the taste sensory evaluation value, each type of rice was divided into three categories as high (≥90), medium (80-90) and low taste (<80). The differences of rice qualities among different types and taste categories were analyzed. 【Result】Northern japonica rice could be divided into high and medium taste categories. The length-width ratio, protein content, setback viscosity and hardness of high taste category rice were lower than those of medium taste category rice, by 0.2, 0.32 g/100 g, 134 cP, 16 g, respectively (P<0.05). However, the peak viscosity, stickiness and spring value of high taste category rice were higher than those of medium taste category rice, by 145 cP, 70 g and 0.04%, respectively (P<0.05). Southern japonica rice could be divided into high, medium and low taste categories. The chalkiness degree, peak, and breakdown viscosity, and stickiness of high taste category rice were higher than those of low taste category rice, by 0.65%, 314 cP, 259 cP, 261 g, respectively (P<0.05). However, the apparent amylose content, protein content, final and setback viscosity of high taste category rice were lower than those of low taste category rice, by 4.0 g/100 g, 9.2 g/100 g, 260 cP and 574 cP, respectively (P<0.05). Indica rice could be divided into high, medium and low taste categories. The high taste category rice had a longer and thinner grain shape and a better appearance quality than the low taste category rice (P<0.05). The protein content, setback viscosity and hardness of high taste category rice were higher than those of low taste category rice, by 0.45 g/100 g, 157 cP, 46 g, respectively (P<0.05). However, the breakdown viscosity and stickiness of high taste category rice were lower than those of low taste category rice, by 115 cP and 107 g, respectively (P<0.05). 【Conclusion】Northern japonica rice type with high taste sensory evaluation value had a crystal-clear appearance (chalkiness degree was less than 1%), low protein content (about 6 g/100 g), moderate hardness, and high elasticity (about 0.6%). Southern japonica rice type with high taste sensory evaluation value had a good appearance quality, low apparent amylose content (about 13 g/100 g) and setback viscosity (about -250 cP), and high cooked rice stickiness (about -1200 g). Indica rice type with high taste sensory evaluation value had a long and thin grain (length-width ratio about 4.0) and crystal-clear appearance, and low ratio of hardness to stickiness (about 0.25).