Rice External Preference Mapping for Asian Consumers Living in the United States

Abstract

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.

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

“…Most of the published studies used steamed rice for their evaluations (Suwansri et al, 2002;Yau and Huang, 1995;Meullenet et al, 2001). Quality and sensory characteristics of a rice variety (Juanbyeo) developed for aseptic-packaged cooked rice were reported in Korea (Oh et al, 2010).…”

Flavor Lexicon for Sensory Descriptive Profiling of Different Rice Types

“…It should be noted that terms that are not observed frequently in samples are yet relevant to the sensory language of the samples (Drake and others 2001). Several of the terms have been used by previous researchers to describe rice (Meullenet and others 2001; Suwansri and others 2002). Terms common to both this research and those of Meullenet and coworkers (2001) include starchy, cooked grain, nutty, sulfury, floral, dairy, sweet aromatics, astringent, and the basic tastes.…”

“…Several of the terms have been used by previous researchers to describe rice (Meullenet and others 2001; Suwansri and others 2002). Terms common to both this research and those of Meullenet and coworkers (2001) include starchy, cooked grain, nutty, sulfury, floral, dairy, sweet aromatics, astringent, and the basic tastes. Some new terms such as smoky, barny, buttery, rancid, waxy, earthy, and green were included to better describe the flavor of brown, pigmented, and parboiled rice (Table 3).…”

Risk Assessment in Sensory and Consumer Science

“…In average external preference mapping, a deterministic model can be developed using one of many regression methods such as PLS, principal component regression, proportional odds model, and others (Meullenet et al, 2001(Meullenet et al, , 2003. In average external preference mapping, a deterministic model can be developed using one of many regression methods such as PLS, principal component regression, proportional odds model, and others (Meullenet et al, 2001(Meullenet et al, , 2003.…”

“…The standardized regression coefficients of a PLS predictive model allowed the assessment of the relative importance of each input variable to the prediction of the response variable (Meullenet et al, 2001). The standardized regression coefficients of a PLS predictive model allowed the assessment of the relative importance of each input variable to the prediction of the response variable (Meullenet et al, 2001).…”