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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #270192

Title: Whole grain rice flavor asssociated with assorted bran colors

item Bett Garber, Karen
item Lea, Jeanne
item Champagne, Elaine
item McClung, Anna

Submitted to: Journal of Sensory Studies
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/29/2011
Publication Date: 3/14/2012
Citation: Bett Garber, K.L., Lea, J.M., Champagne, E.T., Mcclung, A.M. 2012. Whole grain rice flavor asssociated with assorted bran colors. Journal of Sensory Studies. 27:78-86.

Interpretive Summary: Whole grain rice is unpolished or un-milled rice with the bran layers retained. The bran layer has many nutrients that are removed during polishing (milling). Because of the health benefits of keeping the bran layer intact, whole grain rice has experienced an increase in demand worldwide. Milled rice flavor has been characterized, but whole grain rice has a different flavor profile, due to the bran. This new whole grain rice flavor lexicon describes the flavor attributes, as well as, the differences between bran color and types of whole grain rice.

Technical Abstract: Recognition of the health benefits of whole grain and pigmented bran rice has resulted in their increased consumption. The bran contributes fiber, minerals, vitamins, and an array of phytonutrients to the diet. Understanding flavor differences arising from bran pigmentation helps consumers choose the best rice for their use. Ten panelists trained in descriptive analysis developed twenty-five descriptors to describe whole grain rice flavor, and evaluated the flavor of twenty-two rice samples with white, light brown, dark brown, red, and black bran. Brown rice had more intense grainy/starch and cooked cereal flavors. Black rice tends to be higher in oily, darkberry and smoky/burnt. Red rice had greater intensity for beany, cardboardy/musty and earthy flavors. The darker cultivars tend to have more bitter taste and astringent mouthfeel. This lexicon enhances the understanding of flavors associated with rice bran color to better explain the consumers’ reaction to flavors.