Eating quality (EQ) of rice is mainly determined by sensory evaluation using tasting, which is affected by the taster’s geographic residential area, gender, and age. The sensory evaluation protocol also requires rice samples (usually > 500 g) larger than the amount harvested from the early generations of breeding in many cases, thereby hindering the sensory tasting practices. The characteristics of rice starch have a significant impact on EQ; however, information on starch assisted-selection of EQ is insufficient. In this study, the recombinant inbred lines and backcross recombinant inbred lines constructed by the hybridization of japonica (O. sativa L. ssp. japonica) rice (cv. Toyonishiki) and indica (O. sativa L. ssp. indica) rice (cv. Qishanzhan) were used as test materials to analyze and explore the relationships between the amylose content (AC), rapid visco analyzer (RVA) profile characteristics, and the EQ score obtained from sensory tasting assessment. We provided a feasible solution to use rice starch properties to assist in selection of EQ. The results indicated that AC and RVA profile characteristics including trough viscosity (TV), final viscosity (FV), breakdown (BD), and setback (SB) were closely related to the EQ values. Furthermore, an integrated indicator—i.e., starch properties quality (SPQ)—that represented a more comprehensive characterization of rice starch, was derived based on the EQ evaluation hierarchy and weighted AC, TV, FV, BD, and SB values. The correlation between SPQ and EQ was significant (p < 0.001), and was significantly higher compared with using individual indicators. Moreover, the SPQ method requires less rice samples (i.e., 3 g of milled rice flour) and can be applied to assisted-selection for EQ in early generations of breeding. This study provid esessential technical support for the rapid and accurate identification of the EQ of progeny of indica–japonica hybrids.

大米的饮食质量（EQ）主要由品尝时的感官评估决定，这受品尝者的地理居住区域，性别和年龄的影响。在许多情况下，感官评估方案还要求大米样品（通常> 500 g）要比从早期育种中收获的水稻样品大，从而阻碍了感官品尝实践。大米淀粉的特性对情商有重要影响。然而，关于淀粉辅助选择EQ的信息不足。在这项研究中，重组自交系和回交重组自交系通过的杂交而构建粳稻（栽培稻L. SSP。粳稻）水稻（栽培品种Toyonishiki）和籼稻（栽培稻L. ssp。印度以大米（七山展）为测试材料，分析和探索直链淀粉含量（AC），快速粘度分析仪（RVA）曲线特征与通过感官品尝评估获得的EQ得分之间的关​​系。我们提供了一种可行的解决方案，利用大米淀粉的特性来帮助选择EQ。结果表明，AC和RVA曲线特征包括低谷粘度（TV），最终粘度（FV），分解（BD）和后退（SB）与EQ值密切相关。此外，基于EQ评估层次结构和加权的AC，TV，FV，BD和SB值，得出了代表大米淀粉更全面表征的综合指标，即淀粉特性质量（SPQ）。SPQ和EQ之间的相关性显着（p <0.001），并且与使用单个指标相比明显更高。此外，SPQ方法需要更少的大米样品（即3克碾米粉），可用于早期育种中的EQ辅助选择。这项研究provid为后代的EQ的快速准确的识别esessential技术支持籼-粳杂种。