Identification of the instrumental quality and the sensory difference between homemade cooked rice and...

Consumers often prefer homemade cooked rice (HMCR), which differs from aseptic-packaged cooked rice (APCR). This study provides sensory and instrumental data for commercial APCR and discusses physicochemical factors that affect sensory differences in commercial APCR and HMCR. The color revealed that yellowness and redness were influenced by rice embryos. Additionally, the poor appearance preference was associated with low grain wholesomeness, with a strong negative correlation between grain wholesomeness and appearance quality in cooked rice. The textural properties varied among samples, but there were no significant differences in texture preference. A major difference between HMCR and APCR was observed in the aroma profile. HMCR exhibited excellent aroma preference, particularly in terms of roasted and sweet flavors, which were key factors in aroma preferences. However, the presence of green and fatty flavor compounds negatively impacted the aroma quality. Conversely, roasted flavor compounds such as 2-methoxy-4-vinylphenol positively contributed to the aroma quality of cooked rice. To improve consumer preference for APCR, efforts should focus on reducing green and fatty flavors while enhancing roasted flavors. By adjusting the flavor profile, the aroma quality of APCR can be enhanced, leading to greater consumer satisfaction.