Factors Affecting Sensory Quality of Cooked japonica Rice

doi:10.1016/j.rsci.2018.10.003

Abstract

Abstract:

The sensory quality of cooked rice is an important factor in determining its market price, as well as consumer acceptance and breeding efforts aimed at improvement of rice grain quality. In this study, the sensory quality and physicochemical properties of three japonica rice varieties harvested in two different growing locations (Xiangshui and Hangzhou of China) were compared to determine the most important factors affecting the sensory quality. All the three varieties had higher scores for overall sensory quality in Xiangshui than in Hangzhou, indicating that the growing location is a key factor in determining the sensory quality of cooked japonica rice. In addition to growing location, variety (genotype) also had an important effect. Longdao 18 scored the highest for overall sensory quality in the two locations, whereas Longdao 30 had the lowest score in Xiangshui, and both Longdao 20 and Longdao 30 had the lowest scores in Hangzhou. Many physicochemical properties, such as apparent amylose content, protein content, thermal properties and free amino acid contents, showed significant differences between the two locations. Correlation analysis showed that apparent amylose content and protein content had contrasting effects on all the sensory attributes. The overall sensory quality was negatively correlated with protein content (r = -0.89, P < 0.01) and positively correlated with gel hardness (r = 0.91, P < 0.01), indicating that the protein content and hardness are important physicochemical properties for predicting the sensory quality of japonica rice. These findings will provide guidance for selection from the diverse genotypes available to develop new varieties with the desired eating and cooking quality.

Key words: sensory quality, physicochemical property, environment, starch, protein, japonica rice

Yanjie Xu, Yining Ying, Shuhong Ouyang, Xiaoliang Duan, Hui Sun, Shukun Jiang, Shichen Sun, Jinsong Bao. Factors Affecting Sensory Quality of Cooked japonica Rice[J]. Rice Science, 2018, 25(6): 330-339.

Figures/Tables 7

References 50

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Location	Month	Temperature	Sunshine duration (h)	Rainfall
Location	Month	(ºC)	Sunshine duration (h)	(mm)
Xiangshui	May	14.7	197.5	89.3
	June	18.3	197.2	132.8
	July	22.4	222.9	62
	August	21.5	228.2	98.1
	September	15.8	137	88
	October	4.5	155.7	45.9
Hangzhou	May	21.4	251.7	126.6
	June	25.1	282.5	105.8
	July	30.5	279.6	202.4
	August	25.1	282.5	105.8
	September	24.6	247.5	120.8
	October	20.5	145.9	33.8

Location	Month	Temperature	Sunshine duration (h)	Rainfall
Location	Month	(ºC)	Sunshine duration (h)	(mm)
Xiangshui	May	14.7	197.5	89.3
	June	18.3	197.2	132.8
	July	22.4	222.9	62
	August	21.5	228.2	98.1
	September	15.8	137	88
	October	4.5	155.7	45.9
Hangzhou	May	21.4	251.7	126.6
	June	25.1	282.5	105.8
	July	30.5	279.6	202.4
	August	25.1	282.5	105.8
	September	24.6	247.5	120.8
	October	20.5	145.9	33.8

Location	Variety	Smell	Appearance			Texture			Taste	Texture of cold rice	Overall score
Location	Variety	Smell	Color	Glossiness	Integrity	Stickiness	Elasticity	Hardness	Taste	Texture of cold rice	Overall score
Xiangshui	LD18	16.0 a	6.7 a	7.8 a	4.9 a	7.6 a	8.1 a	8.1 a	23.6 a	3.3 a	86.1 a
	LD20	14.9 b	6.4 ab	7.1 b	4.4 ab	7.4 ab	7.4 b	8.1 a	21.4 b	3.2 a	80.3 b
	LD30	16.7 a	5.8 c	5.8 c	4.4 ab	5.9 d	6.3 c	6.7 c	19.7 d	2.9 b	74.1 cd
	Mean	15.9 *	6.3	6.9	4.6	7	7.3	7.6	21.6	3.1	80.2
Hangzhou	LD18	14.1 b	5.5 c	5.9 c	4.1 b	6.9 bc	5.8 c	8.1 a	21.6 b	3.1 ab	75.2 c
	LD20	11.3 c	5.9 bc	5.6 c	4.1 b	7.4 ab	7.3 b	7.8 ab	20.4 c	3.0 ab	72.9 d
	LD30	14.4 b	5.9 bc	5.9 c	3.6 c	6.4 cd	5.8 c	7.3 b	20.6 c	3.0 ab	72.9 d
	Mean	13.3	5.8	5.8	3.9	6.9	6.3	7.7	20.9	3	73.7

Location	Variety	Smell	Appearance			Texture			Taste	Texture of cold rice	Overall score
Location	Variety	Smell	Color	Glossiness	Integrity	Stickiness	Elasticity	Hardness	Taste	Texture of cold rice	Overall score
Xiangshui	LD18	16.0 a	6.7 a	7.8 a	4.9 a	7.6 a	8.1 a	8.1 a	23.6 a	3.3 a	86.1 a
	LD20	14.9 b	6.4 ab	7.1 b	4.4 ab	7.4 ab	7.4 b	8.1 a	21.4 b	3.2 a	80.3 b
	LD30	16.7 a	5.8 c	5.8 c	4.4 ab	5.9 d	6.3 c	6.7 c	19.7 d	2.9 b	74.1 cd
	Mean	15.9 *	6.3	6.9	4.6	7	7.3	7.6	21.6	3.1	80.2
Hangzhou	LD18	14.1 b	5.5 c	5.9 c	4.1 b	6.9 bc	5.8 c	8.1 a	21.6 b	3.1 ab	75.2 c
	LD20	11.3 c	5.9 bc	5.6 c	4.1 b	7.4 ab	7.3 b	7.8 ab	20.4 c	3.0 ab	72.9 d
	LD30	14.4 b	5.9 bc	5.9 c	3.6 c	6.4 cd	5.8 c	7.3 b	20.6 c	3.0 ab	72.9 d
	Mean	13.3	5.8	5.8	3.9	6.9	6.3	7.7	20.9	3	73.7

Location	Variety	AAC	Protein content	Lipid content
Xiangshui	LD18	19.8 b	6.2 d	0.27 ab
	LD20	20.4 a	6.2 d	0.19 b
	LD30	17.5 c	8.0 c	0.36 ab
	Mean	19.2 *	6.8 *	0.27
Hangzhou	LD18	17.0 cd	9.1 b	0.27 ab
	LD20	16.9 d	9.3 ab	0.29 ab
	LD30	13.2 e	9.5 a	0.41 a
	Mean	15.7	9.3	0.32