CAJ | 학술논문

本试验是以糯玉米、普通玉米、甜玉米为材料,研究其口感品质与营养品质及风味品质的相关性。通过三种玉米口感品质、营养品质、风味品质的鉴定及研究分析,研究结果表明,感官品尝是研究糯玉米综合品质的有效手段;糯玉米各类营养物质含量较高且均衡,较好地解决了甜、糯、韧、滑的口感问题;胚乳中的含糖量和支链淀粉含量与口感有密切关系;糯玉米风味品质以脂香和蜡香为主,主要成分包括棕榈酸、亚油酸、正十六羧酸乙酯等。
본시험시이나옥미、보통옥미、첨옥미위재료,연구기구감품질여영양품질급풍미품질적상관성。통과삼충옥미구감품질、영양품질、풍미품질적감정급연구분석,연구결과표명,감관품상시연구나옥미종합품질적유효수단;나옥미각류영양물질함량교고차균형,교호지해결료첨、나、인、활적구감문제;배유중적함당량화지련정분함량여구감유밀절관계;나옥미풍미품질이지향화사향위주,주요성분포괄종려산、아유산、정십륙최산을지등。
Waxy corn,normal corn and sweet corn were used to compare the correlation between their palate,nutritional and flavor quality.The nutritional and flavor quality of three kinds of corn were identified.The result show that the sensory taste is an effective method for identification of eating quality of waxy corn.Various nutrients of waxy corn are higher and more balanced than that of the other two,which makes the waxy corn owning sweet,waxy,tenacity and smooth quality simultaneously.The content of sugar and amylopectin in the endosperm is closely related to the taste.The flavor quality of waxy corn is mainly indicated by the fragrance of lipid and wax,with palmitic acid,linoleic acid,16-carboxylate ethylester and so on as the main ingredients.