Abstract
Thailand is a major producer and world supplier of rice, both aromatic and non-aromatic varieties. Rice sold as “new crop” shortly after it is harvested generally commands higher prices. The study compared differences in sensory properties of various aromatic (Khao Dawk Mali 105, RD 15, Pathum Thani 1) and nonaromatic (Chai Nat 1, Phitsanulok 2, Suphan Buri 1) rice varieties and differences in fresh rice and rice stored for 1 year. Floral, popcorn, and sewer/animal flavors were found in both rice samples but jasmine rice had higher intense of floral aroma and was the only aroma that decreased overtime. The texture of jasmine rice samples were more adhere to lips, grain to grain, softer and more intense of cohesiveness of mass than non-aromatic rice. There were three attributes; residual, toothpacking, sweet, from nineteen attributes were not different between jasmine and non-aromatic rice and not changed overtime. Most of the texture attributes were not changed after one year of storage except cohesiveness of mass and starchy mouthcoating that reduced after storage. There were not a significantly differences for most of the flavor attributes except musty flavor between jasmine and non-aromatic rice samples within the same testing year such as grain, straw-like, starch, popcorn flavor, sweet, overall sweet, bitter and metallic. The changes of the flavor like grain and straw-like were decreased from their original intense; while, musty flavor and bitter taste were increased.
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Claims 12
Claim · model-written summary
Jasmine rice had a higher intensity of floral aroma than the other rice samples.
- Taxon
- rice
Oryza sativae1 - Material
- jasmine ricee1
- Outcome
- floral aromae1
- Direction
- higher intensee1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“jasmine rice had higher intense of floral aroma and was the only aroma that decreased overtime”
Claim · model-written summary
Floral aroma was the only aroma that decreased in jasmine rice after storage for one year.
- Taxon
- riceOryza sativae2
- Treatment
- stored for 1 yeare2
- Outcome
- floral aromae1
- Direction
- decreasede1
- Comparator
- fresh ricee2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“jasmine rice had higher intense of floral aroma and was the only aroma that decreased overtime”
e2“differences in fresh rice and rice stored for 1 year”
Claim · model-written summary
Jasmine rice texture was more adhesive to the lips than non-aromatic rice.
- Taxon
- riceOryza sativae3
- Material
- jasmine ricee3
- Outcome
- adhere to lipse3
- Direction
- more adheree3
- Comparator
- non-aromatic ricee3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“The texture of jasmine rice samples were more adhere to lips, grain to grain, softer and more intense of cohesiveness of mass than non-aromatic rice”
Claim · model-written summary
Jasmine rice texture was softer than non-aromatic rice.
- Taxon
- riceOryza sativae3
- Material
- jasmine ricee3
- Outcome
- texturee3
- Direction
- softere3
- Comparator
- non-aromatic ricee3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“The texture of jasmine rice samples were more adhere to lips, grain to grain, softer and more intense of cohesiveness of mass than non-aromatic rice”
Claim · model-written summary
Jasmine rice had more intense cohesiveness of mass than non-aromatic rice.
- Taxon
- riceOryza sativae3
- Material
- jasmine ricee3
- Outcome
- cohesiveness of masse3
- Direction
- more intensee3
- Comparator
- non-aromatic ricee3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“The texture of jasmine rice samples were more adhere to lips, grain to grain, softer and more intense of cohesiveness of mass than non-aromatic rice”
Claim · model-written summary
Residual, toothpacking and sweet attributes did not differ between jasmine and non-aromatic rice.
- Taxon
- riceOryza sativae4
- Outcome
- residual, toothpacking, sweete4
- Direction
- not differente4
- Comparator
- non-aromatic ricee4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“There were three attributes; residual, toothpacking, sweet, from nineteen attributes were not different between jasmine and non-aromatic rice and not changed overtime”
Claim · model-written summary
Most texture attributes of rice were not changed after one year of storage.
- Taxon
- riceOryza sativae2
- Treatment
- one year of storagee5
- Outcome
- texture attributese5
- Direction
- not changede5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“differences in fresh rice and rice stored for 1 year”
e5“Most of the texture attributes were not changed after one year of storage except cohesiveness of mass and starchy mouthcoating that reduced after storage”
Claim · model-written summary
Cohesiveness of mass and starchy mouthcoating reduced after one year of storage.
- Taxon
- riceOryza sativae2
- Treatment
- after one year of storagee5
- Outcome
- cohesiveness of mass and starchy mouthcoatinge5
- Direction
- reducede5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“differences in fresh rice and rice stored for 1 year”
e5“Most of the texture attributes were not changed after one year of storage except cohesiveness of mass and starchy mouthcoating that reduced after storage”
Claim · model-written summary
Musty flavor differed between jasmine and non-aromatic rice samples in the same testing year.
- Taxon
- riceOryza sativae6
- Material
- jasminee6
- Outcome
- musty flavore6
- Comparator
- non-aromatic ricee6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“except musty flavor between jasmine and non-aromatic rice samples within the same testing year”
Claim · model-written summary
Most flavor attributes did not differ significantly between jasmine and non-aromatic rice.
- Taxon
- riceOryza sativae6
- Outcome
- most of the flavor attributese6
- Direction
- not a significantly differencese6
- Comparator
- non-aromatic ricee6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“There were not a significantly differences for most of the flavor attributes except musty flavor between jasmine and non-aromatic rice samples within the same testing year”
Claim · model-written summary
Grain and straw-like flavors decreased from their original intensity after storage.
- Taxon
- riceOryza sativae2
- Treatment
- stored for 1 yeare2
- Outcome
- grain and straw-likee7
- Direction
- decreasede7
- Comparator
- originale7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“differences in fresh rice and rice stored for 1 year”
e7“The changes of the flavor like grain and straw-like were decreased from their original intense”
Claim · model-written summary
Musty flavor and bitter taste increased after storage for one year.
- Taxon
- riceOryza sativae2
- Treatment
- stored for 1 yeare2
- Outcome
- musty flavor and bitter tastee1
- Direction
- increasede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“differences in fresh rice and rice stored for 1 year”
e1“while, musty flavor and bitter taste were increased”
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See all 10 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.