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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