Reliability of Sensory Test for Japonica Rice Cultivars in the North of China

doi:10.3969/j.issn.1006-8082.2019.01.003

Abstract

Abstract:

In order to build a new palatability evaluation method of japonica rice varieties in the north of China, the palatability evaluation experiment was conducted by using several japonica rice varieties and lines as materials, and the differentiating ability and taste preference of rice panelists （simply called panelists） were examined. At the same time, the accuracy of the evaluation results of the panels was further analyzed and discussed. The results showed that there was a significant difference between the comprehensive evaluation value of tested varieties and evaluation results of panelists at 0.1% level. However, there was no significant difference in the interaction between the evaluator and the tested rice varieties（lines）. Although there was difference in the palatability assessment among different panelists, the whole panelist team has a certain tendency to evaluate the palatability of japonica rice.

Key words: japonica rice, palatability sensory test, panelist, differentiating ability, taste preference

摘要：

为了构建中国北方粳稻食味评价方法和体系，通过对已育成的粳稻品种和性状稳定的粳稻品系进行基于统计学的食味评价，分析了水稻食味鉴评员（以下简称“鉴评员”）的识别能力和嗜好性，同时对鉴评员的评价结果进行分析和研究。结果表明，食味综合评价值不同品种（系）间有极显著性差异（P≤0.001），鉴评员的评价结果有极显著性差异（P≤0.001），但是鉴评员和供试品种（系）之间的交互作用的差异并不显著。尽管不同鉴评员之间的食味评价存在一定差异，然而全部鉴评人员对于供试品种（系）的评价结果趋向一致。

关键词: 粳稻, 食味评价, 鉴评员, 识别能力, 嗜好性

CLC Number:

王志玺1,吕文俊1,刘晴2,张欣1,楠谷彰人3,松江勇次4,崔中秋5,崔晶1*. 关于中国北方粳稻食味评价的研究[J]. 中国稻米, DOI: 10.3969/j.issn.1006-8082.2019.01.003 .

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