Identification of key sensory attributes for consumer acceptance and instrumental quality of aseptic‐packaged cooked rice

Abstract

Summary The objectives of this study were to identify the relation between consumer acceptance and instrumental quality measurements, and to investigate the drivers of liking and disliking descriptive attributes for seven samples of aseptic‐packaged cooked rice. Nineteen descriptive attributes were finally determined by analysis of variance and adjusted F‐test. There was a difference in sensory profiles of 7 aseptic‐packaged cooked rice samples by the descriptive analysis. Boramchan, Suryejinmi, Suwon528 and HA had distinctive characteristics; Dami, Suwon 534 and Suwon 538 had relatively neutral characteristics. Haiami was the most accepted preferred sample, followed by Suwon 528 by consumer acceptance test. Consumer acceptances and instrumental quality measurements were not strongly correlated. A total of 11 key attributes for aseptic‐packaged cooked rice were determined as drivers of liking (rice cake, sweet, roasted aroma and flavour, cohesiveness of mass, deformation and shininess) and disliking (rice bran aroma and flavour, hardness and smoothness of surface).

Influence of Rice Varieties on Sensory Profile and Consumer Acceptance for Frozen-cooked Rice

“…Three different processing methods for cooked rice -aseptic-packaged, steamed and frozen -were compared in terms of their sensory profiles and consumer acceptance, and showed similar consumer acceptability between home-made and frozen cooked rice (Kwak et al, 2013a). Kwak et al (2015b) recently reported that the drivers of liking for aseptic-packaged cooked rice were rice cake flavor, sweetness, roasted aroma and flavor, cohesiveness of mass, deformation and shininess. However, to the authors' knowledge, there have been no studies on the sensory profiles and consumer acceptability of frozen-cooked rice to date.…”

Estimating sensory texture of cooked rice using full and optimized predictive regression models

“…Texture attributes of cooked rice by sensory evaluations were predicted using an instrumental measurement (Kwak, et al, 2015a;Meullenet, et al, 1999). Predictive parameters for PLSR analysis and JRM were shown in Table 2.…”

“…Particle size was not closely related to the texture of cooked rice but related to the shape so that there was a low correlation coefficient between the results from the descriptive analysis and the texture analyzer. Kwak et al (2015a) reported low correlation coefficients between instrumental measurements and descriptive attributes of aseptic-packaged cooked rice for indirect attributes such as color, transparency, and kernel size, which were the appearance rather than the texture attributes.…”

“…Recently, estimating cooked rice quality by instrumental measurements -Toyo taste meter and eating quality indicator -has been conducted by correlating consumer acceptance ratings in order to find out which instrumental parameters were related with consumer acceptance. Kwak et al (2015a) have shown differences in drivers' liking and disliking of aseptic-packaged cooked rice based on consumer acceptance and two instrumental measurements using partial least square regression (PLSR) analysis. The instrumental measurements were not highly correlated with consumer acceptability or many descriptive attributes in aseptic-packaged cooked rice.…”

“…Traditionally PLSR was used for the estimation by using the entire results (Kwak et al, 2015a;Meullenet, et al, 1998). If there are noise results that distort the average results, these outliers would be negatively influence the validation of the estimation model.…”