赵卿宇,胡锦蓉,沈群.四种大米味感品质研究[J].中国粮油学报,2019,34(4):17-23
四种大米味感品质研究
Taste quality of four kinds of rice
投稿时间:2018-06-22  修订日期:2018-10-27
DOI:
中文关键词:  氨基酸  可溶性糖  味感评价  电子舌  滋味活性值
英文关键词:Amino acid  Soluble sugar  Evaluation of taste  Electronic tongue  TAV
基金项目:“十三五”国家重点研发项目(2016YFD0401103)
作者单位邮编
赵卿宇 中国农业大学食品科学与营养工程学院 植物蛋白与谷物加工北京市重点实验室 国家果蔬加工工程技术研究中心 100083
胡锦蓉 中国农业大学食品科学与营养工程学院 
沈群* 中国农业大学食品科学与营养工程学院 植物蛋白与谷物加工北京市重点实验室 国家果蔬加工工程技术研究中心 100083
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中文摘要:
      以茉莉香、稻花香二号、盐丰和辽星四种大米为研究对象,采用氨基酸、可溶性糖、味感评价法以及电子舌检测法对四种大米的味感品质进行综合分析。结果表明:氨基酸中,甜味的脯氨酸是茉莉香的特征呈味氨基酸,苦味的苯丙氨酸仅在稻花香二号和盐丰中有味道贡献。其它氨基酸对大米味感影响大小排列为谷氨酸>精氨酸>缬氨酸>丙氨酸>组氨酸>天冬氨酸>赖氨酸>亮氨酸>异亮氨酸>甘氨酸>丝氨酸>蛋氨酸。可溶性糖中,蔗糖对稻花香二号甜味贡献较大。通过相关性分析发现,脯氨酸和甜味氨基酸与味感得分呈强正相关,精氨酸、蛋氨酸、葡萄糖和果糖与味感得分呈强负相关,其他氨基酸和可溶性糖对味感得分影响较小。此外,运用电子舌技术可以有效区别茉莉香、稻花香二号、盐丰和辽星这四种大米,说明这些大米的总体味感之间具有可区分的差异性。
英文摘要:
      Four types of rice, Jasmine, Daohuaxiang II, Yanfeng and Liaoxing were taken as the research subjects. The amino acids, soluble sugar, taste quality and electronic tongue of four rice were evaluated. The results showed that phenylalanine was the main amino acid contributing to the taste of Daohuaxiang II and Yanfeng. Proline was the characteristic amino acid of Jasmine. The effects of other amino acids on the flavor of rice were ranked as the sequence of “Glu>Arg>Val>Ala>His>Asp>Lys>Leu>Ile>Gly>Ser>Met”. Among the soluble sugars, sucrose contributed the most to the sweetness of Daohuaxiang II. It was found proline and sweet taste amino acids were positively correlated with taste scores, while arginine, methionine, glucose and fructose were negatively correlated though correlation analysis.Other amino acids together with soluble sugars had little effect on taste scores. In addition, it can be effectively distinguished by electronic tongue technology, the differences in the overall taste of Jasmine, Daohuaxiang II, Yanfeng and Liaoxing .
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