选取包括籼稻和粳稻、常规稻和杂交稻等不同类型的8个水稻品种，在我国籼稻产区11个地点开展食用品质感官评价试验。利用分值法和等全距法两种赋值方法分别进行统计分析。不同赋值法所获得的结论不同：分值法表明食味在品种间和地区间均存在着显著差异，而等全距法仅品种间存在显著差异，后者可消除地区因素对评价结果所产生的影响；等全距法显示年龄段和性别对评价结果无显著影响；籼型品种间感官评价结果差异达显著水平，具体优劣排序为泰国香米、湘晚籼13号、两优培九、汕优63。前3个品种的感官评价可分别对应国家大米标准中品尝评分的3个等级分值；籼稻产区人群对粳型品种（组合）的评价，与粳稻产区人群的接受程度较为一致；统一食用品质感官评价参照样品和采用等全距法，可使不同地区的评价结论具有可比性。

 With eight  indica conventional， indica hybrid， japonica conventional and japonica hybrid rice   as materials, the sensory evaluation  of cooked rice in 11 different locations in indica   rice growing region in   China was carried out by  two sensory evaluation methods (score method and equality range method).  Results showed that   the sensory score of the  score method significantly varied with varieties  and  sites. However, the sensory score of the   equality range method was  significantly affected  by variety   irrespective of  sites. Age  and gender both  have no significant effect on the sensory score using the  equality range  method. Tailand′s aromatic variety, Xiangwanxian  13, Liangyoupeijiu  and Shanyou 63 were significantly different in sensory score, and    the  sensory evaluation values  of cooked rice of the former three were corresponded  to the grain ranking of national rice standard GB 1354. The sensory scores of cooked rice  from  indica rice growing  region people  were in accord with  the acceptance degree of  people in japonica  rice growing region. It is suggested that  the sensory standard rice sample should be chose in sensory evaluation and the equality range  method can be adopted.