Sensory quality of cooked long-grain rice as affected by rough rice moisture content, storage temperature, and storage duration

The effects of postharvest conditions (i.e., rough rice moisture content, s torage temperature, and storage duration) on sensory quality of one long-gr ain rice cultivar grown in Arkansas (Cypress) were evaluated using a profes sional descriptive sensory panel. Eight textural (adhesion to lips, hardnes s, cohesiveness of mass, roughness of mass, toothpull, particle size, tooth pack, and loose particles) and six flavor attributes (overall rice impressi on, sulfur, starch, grainy, metallic, and cardboard) were identified as mos t important in describing the sensory characteristics of cooked Cyress rice . Postharvest conditions had significant effects on rice sensory quality, a nd regression models illustrated the effects of each postharvest variable a nd their interactions.