Table 4 Flavor attributes that differed significantly (P < 0.1) in intensity between premium and second best variety pairs
From: Important Sensory Properties Differentiating Premium Rice Varieties
Flavor attribute | Country | Premium variety | Second best variety | Significant P |
|---|---|---|---|---|
China | Zhongzheyou 1 | Guodao6 | ||
Dairy | 0.8 | 0.7 | 0.04 | |
Water-like metallic | 0.5 | 0.7 | 0.10 | |
Sweet taste | 1.3 | 1.0 | 0.07 | |
Philippines | IR64 | IRRI-132 | ||
Corn | 0.6 | 0.2 | 0.01 | |
Sweet aromatic | 0.6 | 0.2 | 0.03 | |
Water-like Metallic | 0.7 | 1.3 | 0.10 | |
Sweet taste | 1.1 | 0.5 | <0.01 | |
Astringent | 1.1 | 1.5 | 0.02 | |
Thailand | KDML105 | PTT1 | ||
Popcorn | 1.5 | 1.1 | 0.08 | |
Australia | Pelde | Langi | ||
Sewer/animal | 0.2 | 0.7 | 0.09 | |
Grain/starchy | 1.8 | 2.2 | 0.02 | |
Sweet aromatic | 0.3 | 0.6 | 0.07 | |
Sweet taste | 1.0 | 1.4 | 0.04 | |
Brazil | BR IRGA-417 (2008) | Jaçanã (2008) | ||
Sour/silage | 1.2 | 0.6 | 0.06 | |
Pakistan | Super Basmati | Basmati 385 | ||
Hay-like musty | 1.4 | 0.8 | 0.07 | |
Grassy/green bean | 0.7 | 0.3 | 0.03 | |
Water-like metallic | 0.9 | 2.0 | <0.01 | |
Iran | Hashemi | Khazar | ||
Dairy | 0.4 | 0.8 | 0.09 | |
Sweet Taste | 0.6 | 1.1 | 0.04 |