摘要
稻米的食味品质是稻米品质的主要组成部分,直接反映稻谷的最终品质,其评价方法可指导各流通环节对稻谷品质的优劣进行科学地评定,同时对食味优良稻米的育种和普及起到至关重要的作用。本文较为详尽地论述了大米食味品质的感官评价法、指标评价法与仪器评价法的研究现状和主要存在的问题,并就中外大米食味品质的感官评价法的各自特点进行了详细比较。根据目前的实际情况,指出我国的大米食味品质评定应以感官评价为主理化指标检测为辅,在分析现行国标中的大米食味品质感官评价法存在的问题的基础上,提出了修改建议。
Rice eating quality, presenting the ultimate quality of rice directly, is a main component of rice quality.The evaluation method of rice eating quality plays a crucial role in breeding and popularization of fine taste rice, and provides guidance for scientifically evaluating rice quality during rice circulation. This paper reviews the research status and major problems on rice eating quality evaluation, involving the sensory evaluation method, the indexevaluation method and instrumental measurement, and discusses the difference between abroad and domestic in sensory evaluation methods. It is stated that rice eating quality evaluation should be firstly subjected to sensory evaluation and secondary to the measurement of physical and chemical indexes. An amendment consideration about the sensory evaluation method is proposed based on analysis of national standard GB/T 15682-1995.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2009年第8期155-160,共6页
Journal of the Chinese Cereals and Oils Association
基金
国家"十一五"支撑项目(2006BAD08B04-03)
关键词
大米
食味
食用品质
感官评价法
指标评价法
仪器评价法
rice, taste, eating quality, sensory evaluation method, index - evaluation method, instrumental measurement method
