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United States Department of Agriculture

Agricultural Research Service

Research Project: DEVELOPING NOVEL PROCESSES FOR INCORPORATING THE UNIQUE NUTRITIONAL AMD FUNCTIONAL PROPERTIES OF RICE INTO VALUE-ADDED PRODUCTS

Location: Food Processing and Sensory Quality Research

Title: Assessing sensory quality of rice to meet industry needs.

Author
item Champagne, Elaine

Submitted to: Meeting Proceedings
Publication Type: Proceedings
Publication Acceptance Date: April 3, 2007
Publication Date: April 17, 2007
Citation: Champagne, E.T. 2007. Assessing sensory quality of rice to meet industry needs.International Rice Reserch Meeting Proceedings. 11.

Interpretive Summary: Food industries need consistent supplies of rice that are well-defined in terms of functional, nutritional, and sensory characteristics associated with intrinsic product quality to allow them to be directed to the most appropriate, highest value markets. Defining the sensory quality of rice is problematic because of poor scientific understanding of what affects its sensory characteristics and lack of rapid analytical methodology for its accurate assessment. At this time, sensory quality of rice is predominately determined by time-intensive, human sensory evaluations subject to the frailty of human objectivity or batteries of physicochemical measurements that correlate in varying degrees to its sensory properties. This paper discusses methodology used for human sensory analyses, shortcomings of traditional physicochemical measurements in assessing sensory quality, and emerging tools which show promise in more accurately assessing and predicting rice sensory quality.

Technical Abstract: Food industries need consistent supplies of rice that are well-defined in terms of functional, nutritional, and sensory characteristics associated with intrinsic product quality to allow them to be directed to the most appropriate, highest value markets. Defining the sensory quality of rice is problematic because of poor scientific understanding of what affects its sensory characteristics and lack of rapid analytical methodology for its accurate assessment. At this time, sensory quality of rice is predominately determined by time-intensive, human sensory evaluations subject to the frailty of human objectivity or batteries of physicochemical measurements that correlate in varying degrees to its sensory properties. This paper discusses methodology used for human sensory analyses, shortcomings of traditional physicochemical measurements in assessing sensory quality, and emerging tools which show promise in more accurately assessing and predicting rice sensory quality.

Last Modified: 9/23/2014
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