消费者在甜玉米种质食味品质鉴评中的偏好性初探

甜玉米的蒸煮品质品尝鉴评是评价食味品质的重要环节。了解普通消费者评价甜玉米食味品质的标准及偏好性可以使育种家在改良甜玉米品质和培育优质品种时更有针对性。以17份甜玉米种质为试验材料，在专业鉴评的基础上，请95名普通消费者进行了品尝鉴评，并对获得的评价数据进行调查。普通消费者的评价结果总体上和专业鉴评结果相一致；与好吃程度相关性最高的是风味和甜度，相关系数均在0.950以上；女性普通消费者中果皮厚度与好吃程度的相关系数高达0.930以上，显著高于男性的0.892，而女性消费者中好吃程度与光泽度的相关系数则只有0.501，明显低于男性的0.666。上述结果表明，与普通消费者整体喜好度相关性最高的是风味和甜度；女性消费者对果皮厚度的重视程度高于男性，而男性消费者对光泽度的重视程度高于女性。这些初步调查结果可为育种家们开展更有针对性的甜玉米食味品质改良提供参考依据。

A Preliminary Study on Preference of Consumers in Eating Quality Evaluation of Sweet Corn Germplasms

It is an important step to evaluate the taste quality of fresh ear of sweet corn after cooking. Understanding the standard and preference of ordinary consumers in evaluating the taste quality of sweet corn can make breeders more targeted in improving the quality of sweet corn and breeding high-quality varieties. In this study, samples of 17 sweet corn germplasms were used as materials. On the basis of professional evaluation, 95 ordinary consumers were invited to taste and score. The evaluation results of ordinary consumers were generally consistent with the professional evaluation results. Flavor and sweetness showed the highest correlation coefficient with delicious degree, both over 0.950. Among female consumers, the correlation coefficient between pericarp thickness and delicious degree was more than 0.930, which was significantly higher than that of male (0.892), while the correlation coefficient between delicious degree and glossiness was only 0.501, which was significantly lower than that of male (0.666). The above results indicated that flavor and sweetness have the highest correlation with the overall taste liking of ordinary consumers. Female consumers attach more importance to pericarp thickness than male consumers, while male consumers attach more importance to glossiness than female consumers. These preliminary results could provide a reference for breeders to carry out more targeted improvement of eating quality in sweet corn.