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© Copyright 2009 AACC International.
Published January 2009.
Partnering sensory evaluation with rice production to improve rice flavor and texture
E.T. Champagne. USDA ARS Southern Regional Research Center, New Orleans, LA
Champagne, E.T. 2009. Partnering sensory evaluation with rice production to improve rice flavor and texture. Online. AACC International Cereal Science Knowledge Database
Lack of a knowledge-base for predicting how genetic, pre-harvest (e.g. environmental), and post-harvest (e.g. maturity, drying, moisture content, milling, cutting, storage, microbial infestations) factors affect rice sensory characteristics results in producers and processors not having control over the sensory quality of their products and, consequently, consumer dissatisfaction. This has been experienced firsthand by rice industries worldwide. The approach we have taken at the USDA ARS Southern Regional Research Center to develop the needed knowledge-base is to correlate the intensities of flavor and texture attributes, as measured by descriptive analysis, to compositional data and genetic, pre-harvest, and post-harvest variables. Specifically, we have examined the effects of environment, drying, harvest and storage moisture content, degree-of-milling, drain and harvest dates, traditional and organic farming, nitrogen application, and genetic factors on rice flavor and texture. This presentation will be an overview of our research.
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