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Knowledge and preference for aromatic rice by people in Britain
Author(s) -
HORI KOHJI,
SONODA JUNKO,
AKINAGA YUKO,
HALL A. HEULWEN
Publication year - 1996
Publication title -
journal of consumer studies and home economics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.775
H-Index - 71
eISSN - 1470-6431
pISSN - 0309-3891
DOI - 10.1111/j.1470-6431.1996.tb00243.x
Subject(s) - aromatic rice , aroma , taste , preference , rice plant , rice flour , food science , mathematics , chemistry , agronomy , oryza sativa , biology , statistics , raw material , biochemistry , organic chemistry , gene
This study was undertaken to see if people in Britain have knowledge about aromatic rice and if they have a preference for the rice. They know of and have a high preference for aromatic rice and have a high frequency of eating the rice, although they do not usually buy or eat aromatic rice and/or ordinary rice. The sensory test showed that the preferences of aroma, taste and overallpalatability for plain cooked Basmati (aromatic) rice were almost the same as for long grain (ordinary bland) rice. The aroma and taste of the sushi made of Basmati, however, were given higher scores than those of the sushi made of ordinary bland rice. On the other hand, the Japanese panellists did not give higher scores to the plain rice cooked using aromatic rice and to the sushi made of the rice. However, the sushi made of aromatic rice may be found acceptable by Japanese people. This study shows a possible way of making use of aromatic rice in Japan as well as in Britain.