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《Acta Agriculturae Universitis Jiangxiensis》 1989-04
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THE STUDY ON THE RELATIVITY OF FLAVOR QUALITY OF RICE

Liu Yibai Huang Yingjin (Department of Agronomy,Jiangxi Agricultural University)  
After determining the qualities of 51 hsien rice varieties widly spreaded inthe south rice-belt,the analyses of correlation、stepwise regression and path offlavor quality character and other quality characters of the varieties were perfor-med.The results showed that fat content of rice influences the flavor qualityof rice more greatly than other quality characters,it seems that it will be moreprecise and perfect if quality evaluation index of edible rice includes fat cont-ent.The combinative pattern of high fat content,mid or mid-low amylose co-ntent、low gelatinization temperature,soft or mid-soft gel consistency and goodelongativity of rice would have good flavor quality,and should be the objectiveof rice quality breeding.The research indicates that the increase of fat contentand the reduce of amylose content is the key to the improvement of the flavorquality of rice,but it is not to say the lower the amylose content is the betterthe quality will be.If it is difficult to reduce the amylose content,increasingthe fat content can significantly improve the flavor quality of rice.Throughselection,it is completely possible to combine the characters of good appeara-nces、good cooking quality and flavor quality.
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