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European perspective. B. PONS (1), S. Rousset (2), J. F. Martin (2), and F. Rousseau (3). (1) Centre
de Coopération Internationale en Recherche Agronomique pour le Développement, Département des
Cultures Annuelles, Equipe Qualité des Produits, 34032 Montpellier, France.
From sensory profiles determined on 26 cooked rice samples, including
raw-milled rice and parboiled rice, 5 groups with distinct sensory profiles were identified. From each group,
one or two representative rice samples were selected and presented simultaneously to 80 consumers from
each of 3 French towns invited to the laboratory. The consumers formed three distinct clusters according to
their preferences. Consumers in one of the clusters preferred aromatic rice and conventional rice of medium
firmness; in another cluster, the aromatic and the parboiled rice; and consumers in the last cluster preferred
the parboiled rice and disliked the melting raw-milled rice, especially the Basmati which they preferred
least.
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