ADVANCES IN SENSORY EVALUATION OF RICE GRAIN: METHODOLOGICAL APPROACHES AND EXPERIMENTAL SIGNIFICANCE

Abstract

Sensory evaluation is a vital approach for assessing the organoleptic qualities of rice—such as appearance, aroma, taste, and texture—which strongly influence consumer acceptance and market value. This review summarizes current methods for rice sensory assessment, covering traditional human sensory panels as well as advanced instrumental techniques, including gas chromatography (GC), electronic nose analysis, texture profile analysis (TPA), and artificial intelligence (AI)-based systems. The review highlights the importance of panelist training, standardized evaluation protocols, and the application of sensory data in rice breeding, variety approval, and quality assurance programs. By exploring global practices, it emphasizes the critical role of sensory profiling in developing rice cultivars that align with both agronomic performance and evolving consumer preferences.