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Northeast China and Jiangsu Province are major production areas of japonica rice in China.Rice from Northeast China is well-known for its good-eating and appearance quality,and that from Jiangsu Province is viewed as inferior.However,little is known concerning the difference in physicochemical and sensory properties between rice from the major two production areas.Analysis of sixteen commercial rice samples from the two main areas showed marked differences in physicochemical properties,including chalky grain rate,contents of amylose and protein,and pasting properties.Northeastern rice contained more short-chain amylopectin as compared with Jiangsu rice.However,Jiangsu rice is comparable to Northeastern rice in terms of sensory quality including overall acceptability and textural properties of springiness,stickiness,and hardness as evaluated by trained panel.Conventional suite of physicochemical index cannot reflect well the differences in sensory property of Chinese japonica rice.Further,taste value analyzed by a Japanese taste analyzer demonstrated limitation in distinguishing the differences between Northeastern and Jiangsu rice,and therefore the analyzer needs localization to meet the needs of China.