Sensory Characterization of Cooked Brown Rice Using Quantitative Descriptive Analysis (QDA^®)

Abstract

The sensory properties of 10 samples of cooked brown rice were investigated using Quantitative Descriptive Analysis (QDA ® ). Eight trained panelists selected 94 sensory descriptive terms using 4 samples that were collected and consolidated by open-ended sensory evaluation. A total of 18 attributes (aroma: 3; appearance: 4; taste: 4; flavor: 1; and texture: 6) were subsequently revealed by a preliminary sensory test of 3 samples. Multiple comparisons indicated significant differences (p<0.05) in the 18 attributes among the 10 samples. It was suggested that sensory properties were affected by giant embryo and amylose content. Factor analysis of the 18 attributes yielded 4 factors, with a cumulative contribution rate of 58.5 %. The first factor was overall texture, the second factor was texture and flavor related to bran and germ, the third factor was sweetness, and the fourth factor was color. Cluster analysis divided the samples into 4 groups. These results suggest that QDA ® is useful for identifying and measuring the sensory properties of cooked brown rice.

Construction of aroma association network of cooked rice based on gas chromatography–mass spectrometry (GC–MS) and sensory analysis

“…A high level of popcorn aroma was perceived in DHX, SJ28, JY100, TH887, YJ219, and YJ939, making the overall aroma of cooked rice pleasant and enjoyable during sensory analysis. Honma et al identified “the smell of green grass after mowing” as one of three aroma attributes of cooked brown rice 37 . The sensory evaluators herein described the grassy aroma as being associated with the smell of grass after mowing and green vegetables.…”

“…Honma et al identified "the smell of green grass after mowing" as one of three aroma attributes of cooked brown rice. 37 The sensory evaluators herein described the grassy aroma as being associated with the smell of grass after mowing and green vegetables. The grassy aroma was low in LJ212, probably due to the low content of aroma compounds (hexanal, (E)-2-heptanal) described as 'grass and green' in GC-O analysis.…”

Volatile Organic Compounds, Evaluation Methods and Processing Properties for Cooked Rice Flavor

“…Preliminary sensory testing identified 18 kinds of evaluation criterion (Aroma: 3; Appearance: 4; Taste: 4; Taste: 1; Texture: 6), as the aroma includes “the smell of green grass after mowing”, “the aroma of freshly cooked white rice” and the aroma of sweet boiled red beans”. After multiple comparisons, 18 attributes showed evident differences ( P < 0.05) among ten cooked brown rice samples (Honma et al 2019 ).…”