Sensory evaluation of the aromatic rice var. La Candelaria FCA y F

M. PINCIROLI; G. LORENZO; A. VIDAL

Rosario

Conferencia; International Conference on Cereals and Cereal Products Quality and Safety; 2007

International Association for Cereal Science and Technology

Varieties of aromatic rice are very popular in Asia and, at the present time, they are also well accepted in Europe and the United States. Their characteristic is a special aroma and taste, due to an aromatic complex with a predominant action of 2 acetil 1 pirrolina. These characteristics permit higher prices in the international market (Laksanalamai and Ilangantileke, 1993). A sensory description of the aromatic variety La Candelaria from Rice Program FCAyF (C) was planned to compare it with another aromatic variety Thasmin (T) and a traditional long fine one (F), both commercialized by the main national company in the market. Differences in acceptability of the 3 products were quantified by consumers. A Quantitative Descriptive Assay (QDA) developed by Stone and col. (1974) was carried out: 6 experts in evaluation with 3 replications evaluated grain size, glutinousness, teeth adhesiveness, aroma and taste. Samples were boiled in a 3 to 1 water proportion, without salt and were served at random in thermic glasses of 200 ml with caps. Acceptability of the 3 products was quantified with 40 consumers from 20 to 65 years old who had to complete a hedonic scale from 0 to 9 for the attributes: appearance, buccal consistence, aroma and global acceptibility. Data were analyzed by ANOVA and differences were compared by LSD (p