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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 #334665

Research Project: Nutritional and Sensory Properties of Rice and Rice Value-Added Products

Location: Food Processing and Sensory Quality Research

Title: Physicochemical and sensory analysis of USA rice varieties developed for the basmati and jasmine markets

item Bett Garber, Karen
item Bryant, Rolfe
item Grimm, Casey
item Chen, Ming-Hsuan
item Lea, Jeanne
item McClung, Anna
item McClung, Anna

Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/9/2016
Publication Date: 4/29/2017
Citation: Bett Garber, K.L., Bryant, R.J., Grimm, C.C., Chen, M., Lea, J.M., McClung, A.M. 2017. Physicochemical and sensory analysis of USA rice varieties developed for the basmati and jasmine markets. Cereal Chemistry. 234:180-189.

Interpretive Summary: The import market for Jasmine and Basmati rice grow each year. Therefore, USA varieties were compared for flavor and cooking quality to the imports. The flavor of the US jasmine type varieties compare favorably with the imported US Jasmine, but the basmati type varieties have flavor similar to US Jasmine and jasmine type varieties. Breeders have made considerable progress in developing USA varieties with agronomic traits suited for production in USA rice production regions. But, there is additional opportunity for improvement to more effectively compete with basmati and jasmine imports.

Technical Abstract: There is a steady demand for imported basmati and jasmine rice in The USA. Rice varieties that can be domestically produced and compete with these imports, have been developed from basmati, jasmine, and other aromatic germplasm sources. This study evaluated differences among eight USA aromatic varieties and imported basmati and jasmine samples. Basmati market types (‘Aromatic se2’, ‘Sierra’, ‘Dellmati’, and ‘Dellrose’) and jasmine market types (‘JES’, ‘Jasmine 85’, ‘Jazzman’, and ‘Charleston Gold’) grown in Arkansas and Texas were evaluated for descriptive flavors, apparent amylose, protein, and lipid contents, pasting profile, alkali spreading value, volatiles, grain color, grain dimensions, and agronomic traits. Seven natural flavor attributes and six volatiles differentiated the varieties within the jasmine and basmati classes along with several physicochemical traits, such as pasting profiles, grain dimensions, and grain color. USA varieties developed for either the basmati or jasmine market all had a flavor profile and 2-acetyl-1-pyrroline levels that were similar to imported jasmine. Although USA rice breeders have made significant progress in developing aromatic rice varieties that are photoperiod insensitive and well adapted for production in the southern US, there are opportunities for additional improvements to more effectively compete with basmati and jasmine imports.