Twenty‐one rice samples covering examples of aromatic, long and medium grain, instant, and parboiled products were evaluated by a group of 120 Asian consumers, currently living in the United States and by a professionally trained sensory panel. Results showed that imported Thai Jasmine rice was preferred by this group of Asian consumers over every other rice tested including domestically grown Jasmine rice. The most important acceptance factors for Asian consumers were cooked rice appearance and aroma. Predictive models of rice overall acceptance were evaluated using descriptive sensory evaluation data (i.e. including appearance, flavor and texture attributes). These models allowed the identification of sensory characteristics most important to rice acceptance by this consumer group. This information could be useful to rice breeders to select for specific sensory characteristics expected by Asian consumers.

The sensory texture characteristics of 2 yogurt types (light, blended, N = 69 ) were evaluated using a trained descriptive panel and an instrumental compression/penetration test in combination with a novel data analysis method (that is Spectral Stress Strain Analysis). Partial Least Squares Regression was used to study the relationship between each of the 7 sensory texture attributes and spectral force deformation data measured during instrumental testing. The best predictive models were computed for spoon impression (Validation Correlation (R val ) = 0.93, Root Mean Square Error of Prediction (RMSEP) = 1.33, Discrimination Index (DI) = 2.80), visual thickness (R val ) = 0.89, RMSEP = 0.83, DI = 2.40), and slipperiness (R val = 0.81, RMSEP = 0.60, DI = 1.76). Oral Thickness (R val = 0.78), cohesiveness (R val = 0.73), covering (R val = 0.61) and stickiness (R val = 0.57) were less accurately predicted.