頁籤選單縮合
題 名 | 18℃與60℃米飯香氣之描述分析=Descriptive Analysis of Odor of Cooked Rice Maintained at 18℃ and 60℃ |
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作 者 | 劉黛蒂; 吳淳美; 姚念周; | 書刊名 | 食品科學 |
卷 期 | 23:5 1996.10[民85.10] |
頁 次 | 頁761-766 |
分類號 | 463 |
關鍵詞 | 感官品評; 香氣; 米飯; 描述分析; Expert evaluation; Odor; Cooked rice; Descriptive analysis; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究以4位專家型品評員針對2種不同米飯溫度(18℃、60℃)進行米飯氣味描述分析,每種溫度品聞四種米種 (臺農67、臺農70、臺中189、臺中秈10)之米飯,計有sweet、earthy、burnt rice、rancid、acid、moldy及Sulfur 等七項感官特性,每項感官特質以比例估計法標示感官特質的反應強度。經統計分析結果顯示,整體上18℃米飯具有較強sweet,60℃米飯具有較強earthy、burnt rice、rancid、moldy 和Sulfur等感官特性。同一米種米飯於18℃及60℃品評差異如下:以臺中秈10而言,18℃米飯具有較強sweet, 60℃米飯則具有較強earthy、rancid、burnt rice與acid等感官特性,而臺中189、臺農67及臺農70米飯則都是18℃具較強sweet,60℃具較強earthy。 |
英文摘要 | Four varieties of cooked rices (Tainung 67, Tainung 70, Taichung 189 and Taichung sen 10) were evaluated at 18℃ and 60℃ by four expert-panelists using modified descriptive analysis method. Sweet, earthy, burnt rice, rancid, acid, moldy and sulfur attributes were developed and evaluated by using the magnitude estimation method. The results indicated that samples evaluated at 18℃ rated higher in sweetness, while samples evaluated at 60℃ were higher in the earthy, burnt rice, rancid, moldy and sulfur attributes. For Taichung sen 10, the 18℃ sample was higher in the sweet, and lower in the earthy, oily, burnt rice and acid attributes than was the 60℃ sample. For Taichung 189, Tainung 67 Tainung 70, the 80℃ samples were also higher in the sweet than that of 60℃ but lower in the earthy attribute. |
本系統中英文摘要資訊取自各篇刊載內容。