Sensory Characteristics of Diverse Rice Cultivars as Influenced by Genetic and Environmental Factors

Abstract

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.

Comparison of Volatiles in Cooked Rice with Various Amylose Contents

“…Additionally, cooked low-amylose rice might also have a glutinous-like flavor due to the low amylose content. However, while these observations imply a relationship between amylose content and cooked rice flavor, such a relation is not well understood (Champagne et al, 2004).…”

Cooked rice texture and rice flour pasting properties; impacted by rice temperature during milling

“…Therefore, factors affecting such measures are of great importance and thus studied extensively. These factors include planting and pre-harvest treatments, harvest moisture content, drying, storage and milling (Afzalinia et al 2004;Champagne et al 2004;Daniels et al 1998;Daniels et al 1996;Meullenet et al 1999;Pearce et al 2001;Ranalli et al 2003;Saleh and Meullenet 2007;Wang et al 2004).…”

Sensory diversity of fonio landraces from West Africa

“…Further investigation on landraces collected from farmers in the entire growing area of each country would be necessary to conclude on the effect of geographic origin on the sensory properties of fonio. Other factors of variability should be studied such as farming methods or postharvest treatment, as already demonstrated in rice grain (Meullenet et al, 2000;Champagne et al, 2004).…”

“…However, to our knowledge, no studies have been published on sensory analysis of cooked fonio grain comparable to those reporting on cooked rice grain (Meullenet et al, 2000;Champagne et al, 2004;Tomlins et al, 2005). Sensory studies on fonio have mainly concerned bakery products (McWatters et al, 2003;Ayo and Nkama, 2004;Jideani et al, 2008).…”