Impacts of degree of milling on the appearance and aroma characteristics of raw rice

Arzuaga, Mariana Rodríguez; Cho, Sungeun; Billiris, M.A.; Siebenmorgen, T. J.; Seo, Han‐Seok

doi:10.1002/jsfa.7471

Cited by 28 publications

(20 citation statements)

References 21 publications

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“…In addition, for the burlap flavor attribute often found in brown rice (Billiris et al, ), the JAS_F sample (milled jasmine‐rice) was rated as the most intense among the eight samples, including the two brown‐rice samples in the UAS condition, while the JAS_F sample as well as other milled‐rice samples were rated less intense than the brown rice sample (BRO_G) for the RAS condition. Since the burlap aroma/flavor attribute mainly results from rice bran (Rodríguez‐Arzuaga et al, ), the attribute‐intensity was found to be greater in brown rice than in highly milled rice, so the RAS seems to perform better in evaluating cooked rice with respect to the burlap flavor attribute. Finally, six milled‐rice samples showed significantly greater intensities of the floral flavor attribute than brown rice samples under both the UAS and the RAS conditions; this is to some extent in line with the previous finding that a deep milling process resulted in a greater intensity of floral flavor (Champagne et al, ).…”

Section: Resultssupporting

confidence: 89%

“…Uncooked and cooked rice samples are examples that represent such limitations of the universal scale. More specifically, in previous studies that used the UAS as a quantitative reference for descriptive sensory analyses of uncooked (Rodríguez‐Arzuaga et al, ) and cooked (Champagne et al, ; Meullenet et al, ) rice samples, the highest intensity ratings for most attributes were generally lower than 3.0‐point on the scale ranging from 0 to 15. Using this method, most attributes of aromas and flavors showed no significant differences between cooked rice samples evaluated in such previous studies (Champagne et al, ; Meullenet et al, ; Rodríguez‐Arzuaga et al, ).…”

Section: Introductionmentioning

confidence: 97%

“…More specifically, in previous studies that used the UAS as a quantitative reference for descriptive sensory analyses of uncooked (Rodríguez‐Arzuaga et al, ) and cooked (Champagne et al, ; Meullenet et al, ) rice samples, the highest intensity ratings for most attributes were generally lower than 3.0‐point on the scale ranging from 0 to 15. Using this method, most attributes of aromas and flavors showed no significant differences between cooked rice samples evaluated in such previous studies (Champagne et al, ; Meullenet et al, ; Rodríguez‐Arzuaga et al, ). In a similar vein, Champagne () emphasized that, since the UAS has an insufficient number of reference points between integers, its use may lead to large SD s between panelists' ratings, resulting in an apparent lack of significant difference between cooked rice samples with respect to aromas and flavors.…”

Section: Introductionmentioning

confidence: 99%

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Effects of the type of reference scale on descriptive sensory analysis of cooked rice: Universal aromatic scale versus rice aromatic scale

Arroyo

Seo

2017

Journal of Sensory Studies

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This study aimed to determine whether panelists' attribute‐intensity ratings and performances in descriptive sensory analysis could vary with the type of reference scale used. Seven panelists, three times each, evaluated flavor attributes of eight cooked‐rice samples using either the universal aromatic scale (UAS) or the rice aromatic scale (RAS). Both scales could differentiate cooked rice samples with respect to individual flavor attributes, although the RAS was more sensitive to several attributes such as cardboard and metallic flavors. While both types of reference scale exhibited good repeatability, the RAS demonstrated better performance in terms of panel agreement and discriminability than did the UAS. Both scales produced similar clustering of cooked rice samples based on flavor attribute intensities. In conclusion, while either type could be effectively used as a quantitative frame of reference in descriptive sensory analysis of cooked rice, the RAS performed better than the UAS with respect to detecting and scoring subtle sample differences in flavor attribute intensities. Practical applications Despite its popular use as a quantitative frame of reference in the descriptive sensory analysis for a broad range of products, the UAS has the limitation that panelists may use only a narrow range of the entire scale when products to be tested have either very low or very high intensities. This study showed such a limitation in several flavor attributes of cooked rice samples with typically weak flavors. Our findings provide a better understanding regarding how choice of a quantitative frame of reference influences descriptive sensory analysis of cooked rice.

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Section: Resultssupporting

confidence: 89%

Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of the type of reference scale on descriptive sensory analysis of cooked rice: Universal aromatic scale versus rice aromatic scale

Arroyo

Seo

2017

Journal of Sensory Studies

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“…Obviously, milled rice had significantly greater L * value than brown rice (Rodríguez‐Arzuaga, Cho, Billiris, Siebenmorgen, & Seo, ), and the lightness increased with increasing DOM (Monks et al., ; Figure ). Choi, Seo, K. Lee, S. Lee, and J. Lee, , ) observed that the L * , a * , and b * values were significantly greater as DOM increased in black rice, regardless of cultivars.…”

Section: Effects Of Milling On Rice Grain Qualitymentioning

confidence: 99%

Impact of Postharvest Operations on Rice Grain Quality: A Review

Tong

Gao

Luo

et al. 2019

Comp Rev Food Sci Food Safe

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Postharvest operations, such as drying, storage, and milling, have been used to ameliorate the aging of rice grains and to achieve and maintain desirable rice grain quality, and thus play a key role in determining rice commercial quality and value. This review summarizes publications from the past decade and outlines the evidence supporting attribution of grain quality changes induced by postharvest processes to changes in the physical properties and chemical composition of the rice grain (starch, protein, lipids, and antioxidants). Rice drying mainly affects rice milling quality as rice kernel fissuring that may occur during drying leads to head rice yield reduction. Rice grain aging occurring during storage is inevitable and responsible for the changes in rice appearance, milling, eating, cooking, and nutritional quality. As milling significantly changes the chemical composition of rice by removing protein‐ and lipid‐rich bran layers, milling can alter the aging process of rice and also affect rice appearance, eating, and sensory quality, but mainly affects the nutritional quality. Therefore, drying methods, storage conditions, and milling methods warrant further research to achieve and maintain the desired rice grain quality. This review may contribute to better understanding of the impacts of postharvest processes on rice grain quality, and provide insights into potential improvements in these practices for rice production and utilization in the whole rice industry.

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“…Recently, Rodriguez-Arzuaga et al [53] reported that, DOM affects raw-rice appearance and aroma-related attributes. Likewise, the study conducted by Griglione et al [54] reported that the storage temperature (5°C vs 25°C) does not significantly influence aroma preservation and they also reported that, heptanal/1-octen-3-ol and heptanal/octanal were act as indices of aroma quality for the Italian cultivars investigated and more in general, of rice aroma quality. In this way, lots of environmental attributes affects the aroma of rice.…”

Section: Environmental Effect On Fragrancementioning

confidence: 84%