Preference Mapping of Domestic/Imported Jasmine Rice for U.S.‐Asian Consumers

Abstract

Three domestic and 12 imported commercial Jasmine rice varieties were evaluated by a trained sensory panel and by 105 Asian families who live in the State of Arkansas. Results showed that consumers preferred imported over domestic products. According to consumers, the sensory characteristics most important to the acceptance of cooked Jasmine rice were, in order of decreasing importance, color, favor, aroma, stickiness, and hardness. Using descriptive data, we evaluated predictive models of Jasmine rice's overall acceptance. These models allowed us to identify important sensory characteristics that encouraged Asian consumers to accept Jasmine rice. Such characteristics included flavor (that is, aroma, aromatics, feeling factors, and aftertaste), texture, and visual attributes. Data collected here could be useful to the U.S. rice industry in developing an understanding of the drivers of Jasmine rice acceptance.

Important Sensory Properties Differentiating Premium Rice Varieties

“…For most pairs, there were small differences in amylose content, but in most cases, these differences did not cross the current classifications of amylose ). Protein content ranged from 5.9% to 11.2% across the set, but in most cases, the protein content was similar for the pairs although statistical analysis of technical replicates indicates significant differences between many pairs Color One of the most important attributes of raw and cooked rice is degree of whiteness (Goodwin et al 1992, Suwansri et al 2002. The whiteness (L*) of the raw premium rice compared to its second best counterpart was not an indicator of the relative whiteness of the cooked rice (Tables 2 and 3).…”

Lipid components, fatty acids and triacylglycerol molecular species of black and red rices

“…Black rice has a relatively intense flavour that is distinctly different from other types of aromatic rice. Flavour is considered the single most critical quality trait in rice affecting consumer preference (Suwansri, Meullenet, Hankins, & Griffin, 2002). Recently, black or red rices are gaining popularity among consumers, and are commonly available in supermarkets and restaurants.…”

Influence of Rice Varieties on Sensory Profile and Consumer Acceptance for Frozen-cooked Rice

“…Most of the published studies used steamed rice for their evaluations (Suwansri et al, 2002;Yau and Huang, 1995;Meullenet et al, 2001). Quality and sensory characteristics of a rice variety (Juanbyeo) developed for aseptic-packaged cooked rice were reported in Korea (Oh et al, 2010).…”