Correlation Between Eating Quality And Quality Indexes Of Japonica Rice In Heilongjiang

China is the country with the largest rice production and consumption in the world.Today,in the society whose materials are greatly abundant and of great prosperity,people should not satisfied of being just well fed,they should pursue a balanced diet.Sensory analysis nowadays enables us to quantify the eating quality in accurate indexes by scientific statistical methods.However,the essence of sensory analysis is to use human senses to evaluate everything.In daily work,high-intensity sensory analysis often results in errors due to the large difference between the samples in different batches.Therefore,placing samples with similar eating quality in the same batch for analysis is more conducive to distinguish the slight differences and to enhance the scientificalness,accuracy and efficiency of the results.Therefore,in this experiment,94 samples of japonica rice of 16 varieties produced in 2017 from 13 cities in Heilongjiang Province were selected.It is hoped that under the measuring of the necessary indexes such as the head rice rate,amylose content,crude protein content,chalkiness rate,chalkiness degree,gel consistency and length-width ratio,the correlation between the quality of japonica rice produced in Heilongjiang and the data of other rices can be investigated regarding their quality indexes.So as to preliminarily classify and grade the samples before the sensory analysis by one or more quality indexes with high correlation with eating quality,and to avoid the great difference between the samples in different batches which will result in inaccurate in sensory analysis report.And to improve the efficiency,accuracy and scientificity of sensory analysis.Finally,(1)the following conclusion was drawn: There was a significant correlation between the head rice rate and the taste evaluated value(P<0.01).The lower the head rice rate,the higher the taste evaluated value.(2)The chalkiness rate and chalkiness degree were positively correlated with the taste evaluated value(P<0.01).In this experiment,the higher the chalkiness rate and chalkiness degree of mature rice,the higher the taste evaluated value.(3)The crude protein content was negatively correlated with the taste evaluated value significantly(P<0.01).The lower the crude protein content in the sample collected,the higher the taste evaluated value.(4)Amylose content was negatively correlated with taste evaluated value significantly(P<0.01).The lower the amylose content in the sampled collected,the higher the taste evaluated value.(5)There was a significant positive correlation between gel consistency and taste evaluated value(P<0.01).The higher the gel consistence in the sampled collected,the higher the taste evaluated value.(6)The length-width ratio was positively correlated with the taste evaluated value significantly(P<0.01).Therefore,the larger the difference between the length and width in the sampled collected,the higher the taste evaluated value.Therefore,before sensory analysis,test results of gel consistency and length-width ratio can be used as a primary criterion,while chalkiness rate,amylose content,chalkiness,crude protein content and head rice rate as auxiliary criterion to make a comprehensive judgement of the data results.And then preliminarily determine and grade the eating quality of the samples and settle down the order of sensory analysis.The samples with little difference in taste quality are thus able to be analyzed in the same batch.