Quantitative descriptive analysis of cooked rice was performed to investigate the effect of milling ratios (≈8.0–14.0%, based on brown rice) on sensory characteristics of cooked rice, in relation to physicochemical characteristics of milled rice and cooked rice. The proximate composition of uncooked rice decreased with increased milling while whiteness increased. The initial pasting temperature of rice flour decreased with increased milling while peak, breakdown, and setback viscosities increased. The instrumental texture profile of cooked rice revealed that hardness and chewiness decreased with increased milling while adhesiveness increased. A trained panel found that color, intactness of grains, puffed corn flavor, raw rice flavor, wet cardboard flavor, hay‐like flavor, and bitter taste were lower while glossiness, plumpness, and sweet taste were higher with increased milling. Degree of agglomeration, adhesiveness, cohesiveness of mass, inner moisture, and toothpacking of cooked rice increased while hardness and chewiness decreased with increased milling. Sensory analysis of cooked rice was more discriminating than instrumental texture profile analysis in terms of hardness, adhesiveness, and cohesiveness. There were high negative correlations between descriptive attributes of sweet taste, degree of agglomeration, adhesiveness, cohesiveness of mass, and moisture (r = −0.94 to −0.87), protein (r = −0.96 to −0.83), and fat contents (r = −0.91 to −0.85). Instrumental hardness showed high correlation with sensory hardness (r = 0.80).

Despite specimens' large size and ease of collection in northeast Asian waters, the species diversity of the genus Grateloupia still needs more research in Korea. We investigated plastid rbcL sequences and carried out detailed morphological observation on flattened halymeniacean red alga collected in twelve locations around Korea and Japan. We describe Grateloupia jejuensis sp. nov. based on the distinct clade with high support in our rbcL tree. Grateloupia jejuensis is characterized by solitary or caespitose habit and flattened thalli with discoid holdfast, cartilaginous texture, and blunt or bifid axis. Grateloupia jejuensis was distantly related to G. elata and G. cornea, which have been morphologically confused with the former, and it formed a sister relationship with Prionitis filiformis from California, USA in the rbcL tree.