Physicochemical and Sensory Properties of japonica Rice Varied with Production Areas in China

Abstract

Northeast of China and Jiangsu Province are major production areas of japonica rice in China. Rice from northeast of China is well-known for its good-eating and appearance quality, and that from Jiangsu Province is viewed as inferior. However, little is known concerning the difference in physicochemical and sensory properties of rice between the major two production areas. Analysis of 16 commercial rice samples showed marked differences in physicochemical properties, including chalky grain rate, contents of amylose and protein and pasting properties between the two main areas. Northeastern rice contained more short-chain amylopectin as compared with Jiangsu rice. However, Jiangsu rice is comparable to northeastern rice in terms of sensory quality including overall acceptability and textural properties of springiness, stickiness and hardness as evaluated by trained panel. Our results indicated the limitation of conventional index of physicochemical properties, and suggested the necessity of identification of new factors controlling rice sensory property. In addition, the taste analyzer from Japan demonstrates limitation in distinguishing the differences between northeastern and Jiangsu rice, and therefore needs localization to fit China.

Keywords

• rice
• sensory property
• physicochemical property
• production environment