Abstract:

To elucidate the intrinsic relationships between the eating quality of indica rice and its physicochemical composition and texture properties, evaluate the applicability of multi-instrument measurement methods in eating quality assessment, and establish an objective evaluation system, 107 indica rice varieties were used as test materials. The protein and amylose contents were determined using a rice taste meter. Additionally, the taste values and texture profiles (hardness, viscosity, balance, and springiness) of cooked rice were analyzed using a cooked rice taste meter and a hardness-viscosity analyzer. Using Huanghuazhan as the reference variety, sensory evaluation was conducted via the relative scoring method, and the correlation between instrumental measurements and sensory scores was systematically analyzed. The results indicated that the tested indica rice exhibited big variability in taste values, with varieties scoring above 70 accounting for 58.88%, suggesting abundant high-quality resources. Both protein and amylose contents showed highly significant negative correlations with taste value (r=-0.831 and -0.712, respectively), identifying them as key intrinsic factors affecting eating quality. Among texture indicators, viscosity exhibited the most prominent variation (coefficient of variation=44.81%). Hardness was highly significantly negatively correlated with taste value (r=-0.876), whereas viscosity, balance, and springiness showed highly significant positive correlations. The measurements from both taste analyzers demonstrated highly significant positive correlations with sensory scores, with correlation coefficients of 0.894 for the cooked rice taste meter and 0.850 for the rice taste meter. All indices from the hardness-viscosity analyzer also correlated significantly with sensory evaluation. This study demonstrates that instrumental methods can objectively and efficiently reflect the eating quality of indica rice and exhibit strong synergy with sensory evaluation. The multi-dimensional taste evaluation system based on “composition-texture-sensory” parameters provides reliable technical support for superior variety screening in indica rice breeding and quality control across the industrial chain.

Key words: indica rice, eating quality, physicochemical composition, texture properties, instrumental measurement, sensory evaluation

摘要：

为探究籼稻食味品质与理化组分、米饭质地特性的内在关联，评估多种仪器测定法在食味评价中的应用价值，构建籼稻食味品质客观化评价体系，以107份籼稻品种为试验材料，采用大米食味计测定蛋白质、直链淀粉含量，通过米饭食味计和硬度黏度仪分析蒸煮后米饭的食味值及质地特性（硬度、黏度、平衡度、弹性）；以黄华占为参照品种，采用相对评分法开展感官评价，系统分析仪器测定值与感官评价结果的相关性。结果表明，供试籼稻食味值变异大，70分以上品种占比58.88%，优质资源较丰富；蛋白质含量和直链淀粉含量与食味值呈极显著负相关（r分别为-0.831、-0.712），是影响籼稻食味品质的关键内在因子；米饭质地指标中，黏度变异最突出（变异系数44.81%），硬度与食味值呈极显著负相关（r=-0.876），黏度、平衡度和弹性与食味值呈极显著正相关；两种食味计测定值与感官评价食味值均呈极显著正相关，其中米饭食味计相关系数达0.894，大米食味计为0.850，硬度黏度仪测定的各指标与感官评价亦呈极显著相关。研究表明，仪器测定法可客观、高效反映籼稻食味品质，与感官评价具有良好协同性；基于“组分-质地-感官”多维度构建的食味评价体系，可为籼稻优质育种筛选及产业链品质管控提供可靠技术支撑。

关键词: 籼稻, 食味品质, 理化组分, 质地特性, 仪器测定, 感官评价