CAJ | 학술논문

　　为了探讨优质食味品种的特征特性，建立简便易行的稻米食味评价方法，通过对米饭食味的感官评价，淀粉RVA谱特征值、食味值、硬度和粘度的测定等，研究米饭的主要品质及优质食味元素。结果表明，评价和选择优质食味品种可以主要进行米饭品尝评定、食味值测定和综合评价。自然存放一年的‘吉粳509’食味特性较差，‘津稻291’和‘津稻102’食味特性较好。优质食味稻米分为越光型（Ⅰ型）、津稻102型（Ⅱ型）和津稻291型（Ⅲ型）。培育‘中国越光’、‘津稻102’等类型，培育适合多型人群需要的多型品种，是育种者面临的迫切任务。
　　위료탐토우질식미품충적특정특성，건립간편역행적도미식미평개방법，통과대미반식미적감관평개，정분RVA보특정치、식미치、경도화점도적측정등，연구미반적주요품질급우질식미원소。결과표명，평개화선택우질식미품충가이주요진행미반품상평정、식미치측정화종합평개。자연존방일년적‘길갱509’식미특성교차，‘진도291’화‘진도102’식미특성교호。우질식미도미분위월광형（Ⅰ형）、진도102형（Ⅱ형）화진도291형（Ⅲ형）。배육‘중국월광’、‘진도102’등류형，배육괄합다형인군수요적다형품충，시육충자면림적박절임무。
The aim was to explore the characteristics of quality of high palatability varieties, to establish an user-friendly eating evaluation methods. Through the sensory evaluation of rice palatability, starch RVA profiles, taste, viscosity and hardness, study on rice quality and excellent taste elements study rice quality and quality and eating elements. The results indicated that, the evaluation and selection of high-quality and eating varieties rice taste assessed the taste value determination and comprehensive evaluation.‘Jigeng 509’that natural storage for one year taste characteristics was poor,‘Jindao102’and‘Jindao291’taste characteristic was good. Quality and palatability rice was divided into Koshihikari type (Ⅰ type), Jindao102 type (Ⅱ type) and Jindao291 type (Ⅲ type). To cultivate‘China Koshihikari rice’,‘Jindao102’and other types and many people need multiple-varieties, is the urgent task of confronting the breeders.