In rice-consuming countries, specific varieties are recognized as premium, "gold standard" varieties, while others are recognized as being superior but second best, despite being identical using the current suite of tools to evaluate quality. The objectives of this study were to determine if there are distinguishable differences in sensory properties of premium and second best varieties and whether these differences are common to premium varieties. Color, an important sensory property, was determined on the raw and cooked rice using a colorimeter. As raw rice, some of the premium varieties were whiter than their second best counterparts while others were not. However, when cooked, with two exceptions, the premium varieties were of the same or greater whiteness than their counterparts. A trained sensory panel employed descriptive sensory analysis, an objective tool, to characterize and analytically measure the flavor (aromatics, taste, mouthfeel) and texture of premium and second best varieties collected from nine rice-consuming countries. Sweet taste, popcorn aroma/ flavor, and water-like metallic mouthfeel showed significant differences in intensity between the premium-second best variety pairs. Slickness, roughness, and springiness were the major traits that distinguished the texture of varieties. Quality evaluation programs do not routinely measure these texture and flavor traits, but the fact that they distinguished the varieties in most pairs indicates that their measurement should be added to the suite of grain quality tests in the development of new higher-yielding, stresstolerant varieties. The incorporation of premium quality will ensure that quality is no impediment to widespread adoption leading to enhanced productivity and food security.

The demand for organically grown rice has increased with consumer demand for organic foods. The objective of this research was to determine whether there are physicochemical differences in organically and conventionally grown rice that contribute to flavor and texture differences, as determined by descriptive sensory analysis, an objective tool. Five diverse cultivars (four nonwaxy and one waxy) were grown at Beaumont, TX, with 100 or 50% recommended nitrogen fertilizer using conventional management or with chicken litter using organic management. Mean protein content differed significantly (P < 0.05) with fertilizer input, whereas mean apparent amylose and mineral contents (with few exceptions) did not differ. The mean protein content of each cultivar grown with the 100% N rate typically used was significantly higher (P < 0.05) than that of the cultivar grown organically or at the 50% N rate. The mean protein contents of the cultivars grown organically and at the 50% N rate did not significantly differ (P > 0.05). Slickness, which correlates negatively with protein content, was significantly higher (P < 0.05) in four of the five organically grown rice cultivars than in the same cultivars grown conventionally using the 100% N rate. There was no significant difference (P > 0.05) between the slickness of the cultivars grown organically and conventionally using the 50% N rate. Roughness and hardness, which have a weak positive correlation with protein content, also differed significantly (P < 0.05) with fertilizer input in some of the cultivars. Observed differences in pasting and cooked textural properties of cultivars grown with different fertilizer types and input were the result of differences in protein content and not organic management, per se. In addition, no differences in flavor were observed due to management method. These results demonstrate that rice grown on land that is being transitioned into organic production is not expected to have significant differences in cooking or processing quality. The organic management method resulted in reduced protein content and a change in texture that may positively affect consumer acceptance of organically grown rice in markets that prefer rice that is more slick.

: Maintaining flavor, aroma, microbial, and postharvest quality after processing and throughout the distribution chain is a major challenge facing the fresh‐cut fruit industry. Flavor and aroma are most often the true indicators of shelf‐life from the consumer's point of view. Changes in post‐cutting sensory attributes during freshcut storage at 4 °C in cantaloupe harvested at 4 distinct maturities (¼, frac12;, frac34;, and full slip) were subsequently investigated. Trained descriptive sensory panelists were used in a 2‐y study to assess sensory differences after 0, 2, 5, 7, 9, 12, and 14 d. A texture analyzer was also used in an attempt to verify textural properties revealed by the panelists. The V4‐slip harvested fruit were firmer than the other 3 maturities, and ¼‐slip cubes retained the most firmness through freshcut storage. Correspondingly, fruity and sweet aromatic flavor were significantly less intense in the ¼‐slip cubes compared with ½‐ and ¾‐slip maturities. Sweet taste was consistently significantly less intense in the ¼‐slip cubes than the other maturities during the entire storage period. Hardness was more intense (harder) in ¼‐slip cubes during 0 to 9 d. This trend was almost identical in the instrumental texture determinations for the force and slope at the 1st bioyield point of the force deformation curves. Meanwhile, ¼‐slip cubes were significantly less intense than the other maturities in surface wetness and moisture release on day 0 and throughout storage. It appears that fresh‐cut cantaloupe cubes with desirable sensorial attributes can be prepared with fruit when harvested ½ slip but not from ¼‐slip fruit.

Cereal Chem. 81(2):237-243An understanding of how genetic, preharvest, and postharvest factors affect the sensory characteristics of rice will help producers and processors meet the needs of specific customers and foster the development of a diversified rice market. In this study, differences in the texture and flavor of 17 diverse cultivars related to genetic differences were characterized and the stability of their flavor and texture from one crop year to the next was determined. Sensory attributes of cooked rice were measured by panelists using descriptive sensory analysis methodology. Cooked texture of the cultivars varied widely and correlated well with amylose content with correlation coefficient (r) values in the range 0.76-0.97 for 11 of the 14 attributes. Flavor attribute intensities were low and similar among cultivars, with the exception of grain flavor. Grain flavor ranged in intensity from 2.2 to 4.9 and correlated highly and negatively with amylose content (-0.88). Roughness and hardness were the only textural attributes which were significantly different (P < 0.05) in the crop year 2 cultivar set compared to the crop year 1 set with the higher values of these two attributes in crop year 2 being explained primarily by protein contents being ≈3% higher. Hay-like, sweet aromatic, sour, and astringent were the only flavor attributes which were significantly (P < 0.05) different between the crop year sets. Ward's Cluster Analysis grouped the cultivars into five clusters with cultivars belonging to each cluster having common texture and flavor characteristics. Changes in assignment to clusters from one crop year to the next allowed assessment of the stabilities of the sensory impact of the cultivars to environmental factors.

Cereal Chem. 86(3):274-280Understanding the influences of amylose and protein contents on rice sensory properties is key to maintaining quality and providing consumers with rice with desired flavor and textural attributes. This research focused on delineating the effects of nitrogen nutrition on cooked rice texture and flavor. The sensory properties of cultivars grown in adjoining fields with differing rates of nitrogen fertilizer (to yield grains with a large spread in protein contents) were measured by a panel trained in descriptive analysis. Second, rice sensory properties were modeled using apparent amylose and protein data. Fertilizer level affected protein and apparent amylose contents and, in turn, cooked rice texture. Protein contents were signifi-cantly higher (P < 0.0007) and apparent amylose contents were significantly lower (P < 0.0001) at the higher fertilizer level. Models revealed a negative correlation of protein content with initial starchy coating, slickness, and stickiness between grains-three attributes that are perceived when cooked rice is first introduced into the mouth. Models for roughness, hardness, and moisture absorption-attributes representing three phases of evaluation in the mouth-showed a positive correlation with protein content. The models provide insight into the magnitude of change in protein content that is likely required to observe textural changes in cooked rice.

: The effect of processing cantaloupe melon under ultraviolet‐C (UV‐C) radiation on storage properties of the cut fruit at 10 °C was compared with post‐cut UV‐C fruit treatment and the untreated control. Cutting fruit under UV‐C light induced a hypersensitive defense response that resulted in increased accumulation of ascorbate peroxidase relative to the other 2 treatments. Fruit processed under UV‐C radiation had the lowest esterase activity throughout the storage period. Lipase activity was higher in post‐cut treated fruit than fruit processed under UV‐C light and the control fruit. Lipase activity, however, decreased rapidly in fruit processed under UV‐C and was undetectable after 7 d of storage. Human sensory aroma evaluation indicates reduced rancidity, and instrumental texture measurements suggested improved firmness retention in fruit cut under UV‐C radiation. The treatment also reduced respiration during cut fruit storage. UV‐C was effective in reducing yeast, mold, and Pseudomonas spp populations in both treatments. Fresh‐cut pieces from whole melon cut under UV light had lower populations of aerobic mesophilic and lactic acid bacteria relative to the control and post‐cut treated pieces. Results indicate that while post‐cut application of UV improved shelf life of cut cantaloupe melon, cutting fruit under UV‐C radiation further improves product quality.

A AT T T T TSON SON SON SON SONABSTRA ABSTRA ABSTRA ABSTRA ABSTRACT CT CT CT CT: : : : : The effect on sensor The effect on sensor The effect on sensor The effect on sensor The effect on sensory attr y attr y attr y attr y attributes and shelf life of fr ibutes and shelf life of fr ibutes and shelf life of fr ibutes and shelf life of fr ibutes and shelf life of fresh-cut cantaloupe melon subjected to pr esh-cut cantaloupe melon subjected to pr esh-cut cantaloupe melon subjected to pr esh-cut cantaloupe melon subjected to pr esh-cut cantaloupe melon subjected to pre-cut heat e-cut heat e-cut heat e-cut heat e-cut heat treatment at 50 °C for 60 min, followed by storage at 4 °C prior to cutting, and then storage at 10 °C for 8 d was treatment at 50 °C for 60 min, followed by storage at 4 °C prior to cutting, and then storage at 10 °C for 8 d was treatment at 50 °C for 60 min, followed by storage at 4 °C prior to cutting, and then storage at 10 °C for 8 d was treatment at 50 °C for 60 min, followed by storage at 4 °C prior to cutting, and then storage at 10 °C for 8 d was treatment at 50 °C for 60 min, followed by storage at 4 °C prior to cutting, and then storage at 10 °C for 8 d was determined. Heat treatment reduced the rate of respiration and moisture loss during storage of the cut fruit. The determined. Heat treatment reduced the rate of respiration and moisture loss during storage of the cut fruit. The determined. Heat treatment reduced the rate of respiration and moisture loss during storage of the cut fruit. The determined. Heat treatment reduced the rate of respiration and moisture loss during storage of the cut fruit. The determined. Heat treatment reduced the rate of respiration and moisture loss during storage of the cut fruit. The treatment also reduced total microbial count during the 1st storage d and prevented growth of lactic acid bacteria treatment also reduced total microbial count during the 1st storage d and prevented growth of lactic acid bacteria treatment also reduced total microbial count during the 1st storage d and prevented growth of lactic acid bacteria treatment also reduced total microbial count during the 1st storage d and prevented growth of lactic acid bacteria treatment also reduced total microbial count during the 1st storage d and prevented growth of lactic acid bacteria that occurred in untreated fruit after 8 d in storage. Sensory evaluations indicate that heat treatment increased that occurred in untreated fruit after 8 d in storage. Sensory evaluations indicate that heat treatment increased that occurred in untreated fruit after 8 d in storage. Sensory evaluations indicate that heat treatment increased that occurred in untreated fruit after 8 d in storage. Sensory evaluations indicate that heat treatment increased that occurred in untreated fruit after 8 d in storage. Sensory evaluations indicate that heat treatment increased intensities of desirable attributes such as fruity melon and sweet aromatic flavors, and reduced undesirable flavors intensities of desirable attributes ...

Timing of field draining and harvesting of rice with meteorological conditions can allow growers to foster conditions for high head rice yield (HRY). The effects of timing of draining and harvesting on rice sensory and physicochemical properties are not well understood. The objective of this study was to determine the effects of varying drain and harvest dates on the sensory and physicochemical properties of M‐202 grown in California under controlled field conditions. Drain date had a significant (P < 0.05), but very small, effect on amylose and protein contents, with amylose being highest at the late drain date and protein being the lowest at the early drain date. Breakdown and setback were lowest for early and normal drain dates, respectively; however, no significant (P > 0.05) differences in texture were measured as a result of these parameters being low. Drain date did not affect the volatile composition or flavor of the rice. Harvest date had no effect (P > 0.05) on amylose content and a significant (P < 0.05), but very small, effect on protein content. Harvesting at the earliest date (9/30) resulted in rice with higher setback and lower breakdown than at the last date (10/16) and, subsequently, the early harvested rice, when cooked, was harder, more cohesive, and absorbed less saliva in the mouth. However, the differences in texture measured by the panelists were very small and would possibly not be noticed by untrained palates. The lowest levels of the lipid oxidation products 1‐pentanol, hexanal, and nonanal occurred in rice with the lowest harvest moisture content (HMC): rice harvested on 10/13 and 10/16. Differences in levels of lipid oxidation products and branched chain hydrocarbons did not lead to significant (P > 0.05) differences in flavor. In summary, M‐202 demonstrated stable composition, physicochemical properties, flavor, and texture across drain and harvest dates.