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赵卿宇,郭辉,沈群.粳米品质特性及与感官质量关系研究[J].中国粮油学报,2020,35(8):1-

粳米品质特性及与感官质量关系研究

Analysis of quality characteristics of rice and its relationship with sensory quality

投稿时间：2019-11-17 修订日期：2020-01-13

DOI：

英文关键词:Rice,Quality characteristics,Aroma,Sensory evaluation,Pearson correlation

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	100083
郭辉	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	100083

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中文摘要:

为明确东北地区不同品种粳米品质差异,找出影响感官质量的关键因素,本文以稻花香二号、盐丰和辽星大米为研究对象,对其外观特性、理化性质、质构特性、蒸煮特性、香气和感官评价进行分析。结果表明： L*、a*、b*、弹性、黏着性、咀嚼性、吸水率、pH值没有显著性差异(p＞0.05),水分含量、蛋白质含量、脂肪含量、脂肪酸值、巯基含量、硬度、回复性和膨胀性则差异显著(p＜0.05)。电子鼻判别因子分析对三种大米区分明显。GC-MS共鉴定出53种化合物,其中稻花香二号、盐丰和辽星中分别检测到38、28、28种香气成分,有15种物质在三种大米中同时出现,OAV法进一步得到壬醛、癸醛等7种香气活性物质。感官评价综合分值从高到低依次为稻花香二号、辽星和盐丰,其中脂肪含量和脂肪酸值与感官综合评分呈显著负相关,巯基含量、硬度和黏着性与感官综合评分呈显著正相关。

英文摘要:

In order to clarify the qualities among different rice in Northeast China, and to find out the influencing factors of sensory quality, Daohuaxiang 2, Yanfeng and Liaoxing were taken as the research subjects and its appearance characteristics, physicochemical properties, texture characteristics, cooking characteristics, aroma and sensory evaluation were analyzed. The results showed that L*, a*, b*, elasticity, adhesion, chewiness, water absorption, pH value were not significantly different (p > 0.05), moisture content, protein content, fat content, fatty acid value, thiol content, hardness, recovery sex and swelling were significantly different (p < 0.05). The electronic nose discriminant factor analysis can distinguish three types of rice. A total of 53 compounds were identified by GC-MS. Among them, 38, 28, and 28 aroma components were detected in Daohuaxiang 2, Yanfeng and Liaoxing, respectively. 15 substances appeared simultaneously in three kinds of rice. The OAV method was further obtained and seven kinds of aroma active substances, such as aldehyde and furfural, were identified. The comprehensive scores of sensory evaluation from high to low were Daohuaxiang 2, Liaoxing and Yanfeng. Fat content and fatty acid value were negatively correlated with sensory comprehensive score, while sulfhydryl content, hardness and adhesion were positively correlated with sensory comprehensive score.

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