李胤均，王 婧，丁 华，刘 姣，张 珣，李妍依，杨 洁^*

（湖北省农业科学院农业质量标准与检测技术研究所，农产品营养品质与安全湖北省重点实验室，武汉 430064）

摘 要：为探究大米的风味感官特征，采用感官特征定量描述分析（QDA）对大米风味进行研究，构建了大米的风味轮。该文建立了大米感官属性词汇表，运用几何平均值（M值）法和多元统计分析等方法，筛选出19个感官核心描述词。其中，滋味描述词包括爆米花味、哈喇味、谷物味和甜4个，气味描述词包括油味、青草味、木质味、坚果香、脂肪香、奶香和药香7个，口感描述词包括光滑度、黏性、弹性、硬度、咀嚼性、粘牙度、均匀性和松散性8个。该研究为科学评价大米的感官品质提供参考。

关键词：大米；风味轮；感官定量描述；多元统计分析

中图分类号：TS210.1  文献标识码：A  文章编号：1674-506X（2026）01-0086-0007

Sensory Quantitative Description Analysis and Flavor Wheel Construction of Rice

LI Yinjun，WANG Jing，DING Hua，LIU Jiao，ZHANG Xun，LI Yanyi，YANG Jie^*

（Institute of Agricultural Quality Standards and Testing Technology Research，Hubei Academy of Agricultural Sciences/Hubei Key Laboratory of Nutritional Quality and Safety of Agricultural Products，Wuhan 430064，China）

Abstract：To explore the flavor and sensory characteristics of rice，a sensory characteristic Quantitative Descriptive Analysis （QDA） was employed to study the flavor of rice，leading to the construction of a rice flavor wheel. In this paper，a vocabulary list describing sensory attributes of rice was established，and 19 sensory key descriptors were screened out using methods like geometric mean （M value） and multivariate statistical analysis. Among them，there were 4 taste descriptors including popcorn flavor，rancid flavor，grain flavor，and sweetness；7 aroma descriptors including oil smell，grass smell，wood smell，nut smell，fat smell，milk smell，and medicinal smell；8 texture descriptors including smoothness，stickiness，elasticity，hardness，chewiness，adhesiveness，uniformity，and looseness. This study provides a reference for the scientific evaluation of the sensory quality of rice.

Keywords：rice；flavor wheel；quantitative sensory description；multivariate statistical analysis

doi：10.3969/j.issn.1674-506X.2026.01-012