关键词: 水稻, 食味品质, 评价方法, 食味计, 感官评价

Abstract:

【Objective】 Based on the three existing taste evaluation methods, the aim of this study was to research the eating quality characteristics of different indica hybrid rice varieties, and to select the excellent taste indica hybrid rice varieties in Southwest China. 【Method】 Based on the variety screening test in 2017, a single-factor randomized block field experiment was conducted in Yongsheng and Dayi in 2018. The eating quality was evaluated by two national standard sensory evaluation methods and taste analyzer for comparing the response of indica hybrid rice to sensory evaluation method, and the differences were compared among the 20 rice varieties. 【Result】 The eating quality of rice was regulated by multiple factors, the varieties with good taste had common characteristics, including excellent aroma, appearance, palatability, flavor and cold rice texture under the two sensory evaluations, as well as the appearance and taste value under the taste analyzer evaluation, and consequently to better eating quality. The path analysis showed that palatability had the highest contribution, followed by flavor and appearance, and the cold rice texture was the lowest. There were obvious differences in the eating quality of rice among different varieties. Under the three evaluation methods, Yixiangyou 2115, Nei 5 you 39, Fanyou 609, Huaxiangyou 1618, Chuanyou 6203 and Longliangyou 1146 all had excellent eating quality at 2 eco-points. Compared with Lüyou 4923 and Chuanyou 8377, Yixiangyou 2115 and Huaxiangyou 1618 had higher aroma, appearance, palatability, flavor, and consequently to higher eating quality. There were differences in the response of varieties to different evaluation method. Yuxiang 203 at Yongsheng and Y Liangyou 1 hao at Dayi belonged to poor taste varieties under 2 sensory evaluations, whereas both of them significantly higher than average under the evaluation of taste analyzer. The linear fitting results showed that the sensory hundred percentage point system (SHP) and the comprehensive grade rating (CGR) had a high linear fit, the correlation coefficient was r=0.94^***, the correlation coefficients of the taste analyzer value (TAV) to SHP and CGR were r=0.49 ^*** or r=0.53 ^***, respectively, and the degree of dispersion was too large to fully explain the internal relationship between each other. 【Conclusion】 The eating quality of rice was affected by ecological conditions and varieties. However, using a single taste evaluation method could not accurately evaluate the eating quality of rice varieties. Therefore, 6 varieties with good and stable taste, including Yixiangyou 2115, Nei 5 you 39, Fanyou 609, Huaxiangyou 1618, Chuanyou 6203 and Longliangyou1146, were selected by comprehensive used of the three current taste evaluation methods, which could be promoted as the high-quality taste varieties in Southwest China.

Key words: rice, eating quality, evaluation method, taste analyzer, sensory evaluation