关键词: 稻米, 外观, 食味特性, 食味品尝

Abstract: Six major rice cultivars produced in China, Japan and Thailand were selected. Their appearances, palatability characteristics, and taste evaluation of estimate were analyzed. The results showed that there were significant differences in appearance, protein content, amylose content and starch pasting properties. There were no significant correlation between protein content and starch pasting properties value. While, there was significant negative correlation with amylose content, peak viscosity, minimum viscosity and final viscosity. But, there were no significant correlation with breakdown value and setback viscosity. In terms of sensory test, except hardness, there were significant differences in appearance, aroma, taste, viscosity and comprehensive evaluation value among these 3 rice varieties produced in 3 countries. Japanese Koshihikari possessed the best quality in comprehensive evaluation. The quality of Chinese Daohuaxiang, Longjingxiang 1 and Jinchuan 1 took the second place. Chinese Jinyuan 45 and Thailand Hom Mali105 took the third place. The comprehensive evaluation on quality of rice cultivars produced in China, Japan and Thailand have provided useful references for rice quality breeding and development of rice processing industry.

Key words: rice, appearance, palatability, sensory test